Salsa Chicken Crockpot – Dump and Go

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Chicken slow-cooked in a crockpot becomes fall-apart tender. But what really makes this dish are the added peppers and onions.

Slow-cooked in a bath of salsa and warm spices, all of the ingredients mingle to create consistent rich flavor in every bite.”

Easy Dump and Go Crockpot Dinners! Chicken Salsa Crockpot Recipe.

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    What can I expect? 

    Never again will you struggle to create tender, juicy chicken thanks to this crockpot salsa chicken recipe! Unlike other meals that require you to stand over a hot stove waiting to time your chicken just right before it comes out dry, this recipe is hands off and requires no fuss.

    All you have to do is combine the ingredients, set them aside to cook, and come back later ready to eat. 

    Enjoy it on its own, in a lettuce wrap topped with a little taco cheese and avocado, on top of a salad, or alongside low-carb sides like cauliflower rice or steamed vegetables. No matter how you plate it, it’s guaranteed to have all your guests coming back for more! 

    Is Crockpot Salsa Chicken Healthy? 

    Shredded Chicken Crockpot Meals! Authentic Mexican Chicken Recipe.

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      Let’s take a look at the main ingredients:

      • Bell peppers
      • Onion
      • Chicken
      • Salsa

      Bell peppers, onions, and salsa are natural, nutritious food sources. Each have their own list of health benefits. Add them to salads, stir-fries, crockpot meals, and more for a boost of nutrients and flavor. 

      But what about the chicken? Isn’t it fatty and unhealthy?

      Neutral Eating has a practical stance on chicken skin:

      If you’re going to eat meat, make full use of the animal. Eating the whole animal is sustainable, nutritious, and humane.

      For this recipe, we use boneless, skinless chicken breasts, meaning the the fat content is low. 

      However, you can also use skin-on chicken. Chicken skin is full of vitamins, minerals, protein and natural fat energy. And the stuff is delicious. Doing right by the animal means you get to eat it all. Enjoy the skin! Learn more about the Neutral Eating Food Philosophy here.

      Salsa Chicken Tips

      Mexican Crockpot Chicken Dinner Recipe. Creamy Salsa Chicken!

      1. Scratch to Shred

      Using two forks, lightly scratch the chicken to shred it. Try to keep the bulk of the chicken intact while you shred off small strands of chicken.

      You don’t want to pull the chicken apart into chunks or else you’ll be fishing around the crock pot looking for another big piece to shred.

      2. It tastes better the next day

      If you have leftovers, you should look forward to eating it the next day. The longer the ingredients have to sit and soak up eachother’s flavors, the more delicious this meal gets.

      3. Meal prep

      Add this salsa chicken to your weekly meal prep routine for an easy way to stay on track! Once cooked, allow the chicken to cool completely. Then, transfer it to an airtight container, and keep it stored in the fridge for up to 6 days or in the freezer for up to 3 months. 

      4. Have leftover chicken? 

      Store it in the freezer for another day. Or, use it to make a healthy chicken burrito bowl, 2-ingredient pesto chicken, or crispy chicken and mushroom!   

      5. Adjust the seasonings 

      Feel free to adjust the seasonings to suit your taste preferences. For example, if you prefer more heat, add a little extra chili powder or a pinch of red pepper flakes. Or, reduce the amounts used if you prefer your chicken a little milder. 

      6. Check the internal temperature 

      Insert a meat thermometer into the thickest part of the chicken before shredding to ensure it reaches an internal temperature of 165°F (74°C) and is safe to eat.

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      Feasting on bold, flavorful food and staying healthy are not mutually exclusive. Fill your kitchen with foods that taste good and are good for you.

        Salsa Chicken Crockpot – Dump and Go

        Print Recipe
        Salsa chicken crockpot
        Prep Time:8 minutes

        Ingredients

        • 4 chicken breasts
        • 2 bell peppers sliced either red, orange, green, or yellow
        • 1 medium onion sliced
        • 1 jar- (around 16 ounces) of low-carb salsa
        • 1 tsp – chili powder
        • 1 tsp – cumin
        • 1/2 tsp – garlic powder
        • Salt and black pepper to taste
        • Fresh cilantro, chopped (for garnish)

        Instructions

        • Place the chicken breasts and pepper and onion slices in the bottom of the crockpot.
        • Pour the salsa over the chicken, ensuring that all the chicken breasts are covered.
        • Add the chili, cumin, garlic powder, salt, and Pepper.
        • Cover the crockpot and cook on low heat for 4-6 hours or on high heat for 2-3 hours until the chicken is cooked through and tender.
        • Once the chicken is cooked, use two forks to shred it directly in the crockpot. Mix the shredded chicken with the salsa sauce.
        • Allow the shredded chicken to cook for an additional 15-30 minutes in the crockpot, on low heat, to absorb the flavors.
        • Serve the low-carb salsa chicken hot, garnished with fresh chopped cilantro.

        Notes

        Tip: You can enjoy this delicious chicken in a lettuce wrap topped with a little taco cheese and avocado, on top of a salad, or alongside low-carb sides like cauliflower rice or steamed vegetables.

        DID YOU MAKE THIS RECIPE?

        Please let us know how it turned out! Leave a comment below and share a picture on Instagram with the hashtag #neutraleating
         
         
         
         
         
         
         
         
         
         
        Recipe from Neutral Eating: https://neutraleating.com/salsa-chicken-crockpot

        Nutrition

        Serving: 2g
        Servings: 6
        Author: Neutral Eating
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