Slow Cooker Salsa Chicken

Slow Cooker Salsa Shredded Chicken recipe

Today I have a very simple recipe to share with you. By simple I mean 4 ingredients, no prep, and cooks in the slow cooker. Oh yeah! Music to a busy mom’s ears. I should also mention it is delicious and very kid friendly – at least my girls thought so. The recipe I am referring to is slow cooker salsa chicken.

I made this slow cooker salsa chicken a couple weekends ago during one of my freezer cooking sessions. This recipe is very versatile. You can put it together as a slow cooker freezer kit. Or you can prepare completely, shred, and freeze into portions to use as a meal starter in future meals. I decided to prepare it ahead of time and freeze into two quesadilla freezer kits. Let me tell you, these kits came in very handy during the busy first couple of school.

Of course, you can adapt this recipe with whatever your favorite salsa is. I used a medium salsa to keep the spice tamed for my 5 year old. Also, I threw in an 8 ounce can of the new Rotel tomato sauce. I found this product in the canned sauce section in my grocery store. I thought it gave this recipe a really nice kick.

MY OTHER RECIPES

Here’s a quick video tutorial I put together.

 

 

Slow Cooker Salsa Chicken

Adapted from Not Your Mother’s Slow Cooker Cookbook

Slow Cooker Salsa Chicken
 
Prep time
Cook time
Total time
 
Author:
Serves: 4 cups
Ingredients
  • 1.5 - 2 lbs boneless skinless chicken breasts
  • 1 (15.5) ounce jar of salsa
  • 8 ounce can of Rotel original tomato sauce
  • Juice of ½ lime
Instructions
  1. Lay chicken in the bottom of the slow cooker. Pour jar of salsa and tomato sauce over chicken. Make sure the salsa mixture coats all the chicken.
  2. Cook on low for 4 – 6 hours. Squeeze in lime juice. Mine was done at 4 ½ hours using a 6 quart slow cooker.

Make Ahead and Freezer Cooking Instructions

This can be made ahead and frozen two different ways. First, you can dump all the ingredients into a large freezer bag and freeze as a slow cooker freezer kit. To cook, thaw completely first, then follow rest of the directions.

Second, you can cook completely and freeze into portions.

Kitchen Resources

This recipe used the Not Your Mother’s Slow Cooker Cookbook and was cooked in the Hamilton Beach Set ‘n Forget 6-Quart Programmable Slow Cooker.

If you like the concept of slow cooker freezer kits check out Mama and Baby Love’s Slow Cooker Freezer Recipes eCookbook.

 

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Comments

  1. Love this! I make this all the time and sometimes use an extra salsa and put the chicken over rice
    So good

    • Over rice sounds delish! Someone on my FB suggested adding cream cheese at the end for some creaminess. I thought that sounded great. I might try with Greek yogurt. Thanks for your comment.

  2. Trying this right…..now! Thanks!

  3. We add a can of black beans drained plus a can of corn. We also serve over rice, sprinkled with cheese.

  4. Made this last night to put into tacos. So good!! 🙂 After pulling it apart somewhat with a fork, I used my hand mixer to shred it the rest of the way. Worked great!

  5. This looks Delicious! Thanks for all these great recipe ideas.

  6. I’m from Australia and unsure what ‘rote tomato sauce’ is. Is it tomato sauce you would put on a pie or tomato sauce you would put in a pasta?

    • Susan C says:

      “Rote” tomato sauce is just a brand name called ‘Rotel’–which is simply stewed plum type tomatoes with green chiles. Hope that helps.

  7. Hi Tammy! Do you have the calorie count for this recipe? I want to try it soon! Thanks!

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