Crockpot Salsa Chicken
We used our salsa chicken to make taco bowls with alllll of the toppings!
This crockpot salsa chicken is one of those recipes I always come back to when I want something low effort, versatile, and macro-friendly. It’s made with just a few pantry staples, and can be used all week for tacos, bowls, wraps, salads, you name it!!
Ingredients
2 lbs boneless, skinless chicken breast
1 (16 oz) jar salsa
1 packet taco seasoning
Juice of 1 lime
Salt & pepper, to taste
Optional: 2–3 cloves garlic, minced (or 1 tsp garlic powder)
Instructions
Place the chicken breasts in the bottom of your crockpot.
Sprinkle taco seasoning evenly over the chicken.
Pour the salsa on top, then add lime juice, salt, pepper, and garlic if using.
Cover and cook:
Low: 6–7 hours
High: 2.5–4 hours (depends on how thick your chicken is!)
Once cooked, shred the chicken using a hand mixer (my fave hack!) or with two forks.
Stir well to coat the chicken in the sauce. Taste and adjust seasoning if needed.
Notes & Tips
If your salsa is very thick, you can add 2–4 tablespoons of water or broth, but it’s usually not necessary.
For extra juicy chicken, let it rest in the sauce for 10–15 minutes after shredding before serving or storing.
This recipe is meant to be just the protein, making it easy to mix and match throughout the week!
Storage
Store in an airtight container in the fridge for up to 4–5 days.
Freezes well for up to 2 months.
Macro Estimates
Entire recipe (approximate):
~1,090 calories | ~186g protein | ~20g carbs | ~22g fat
Per serving (based on 6 servings / ~4 oz cooked chicken each):
~180–185 calories | ~31g protein | ~3–4g carbs | ~3–4g fat
Macro Notes
Estimates assume boneless, skinless chicken breast, a standard 16 oz jar of salsa, and one packet taco seasoning
Lime juice, salt, pepper, and garlic are nutritionally negligible
This is meant to be a protein-forward base you can pair with whatever carbs or fats fit your macros that day.
