Easy Crockpot Salsa Chicken

I had an event Saturday and Sunday this weekend and so I didn’t have much extra time to prep my meals for the week. This is a problem, because I am out of my “bulk” food that I usually cook on the weekends and eat throughout the week. So, before I head to bed I just threw one big package of boneless, skinless chicken breasts (I bought a big 5-lb package earlier in the week so it was already in my fridge) into my crockpot and a 16oz jar of salsa on top and two (14.5 oz) cans no-sodium diced tomatoes (don’t drain the juice) and that is it!  Try to find a salsa that doesn’t add any sugar in the ingredient list.  I cut off all the extra fat and tendons off the chicken breasts first before I put it in the crockpot. You can use any kind of salsa, just try to find one that has the lowest amount of sugar (no sugar is ideal, but it is hard to find a salsa without sugar). This only took me about five minutes from start to finish. The longest part was just trimming up the chicken.

Also, I might be weird, but for some reason I hate cutting chicken on my cutting boards. It always seems really hard for me to scrub the chicken residue off and I get paranoid about salmonella. So, one helpful tip that I do is I just trim the chicken in the Styrofoam tray that it comes in. I just pick the breast up when I am trimming it so I don’t cut through the styrofoam. This makes for a super easy clean up because you just throw the entire tray in the trash after you put your chicken in the crock pot, rinse the knife off and put it in the dishwasher, and you are done.

I will probably cook my chicken on low for about 7-8 hours on low (you could also do 3-4 hours on high) and this way it will be ready in the morning to put in my husband’s meals he will take to work with him. I love to use this salsa chicken in burritos with a Food for Life brand rice tortilla.
Here is a picture of what the crockpot salsa chicken looked like after I made it. I cooked it on low for 8 hours. After 8 hours I just ran a fork through it and it all just shredded apart and was really moist. I turned the crock pot off and let the chicken cool a little bit, then put it all in a heavy duty gallon sized ziploc bag and kept it in the fridge to eat for meals during the week.  You can also put this in the freeze to use later in the month.

Comments

  1. Kristen says:

    Hey Natalie,

    I really want to try this but I don’t have a crockpot at the moment. Do you think it would work if I cooked it in a big pot on the stove? If so, any suggestion on time/heat temp?

    Thanks

  2. Natalie,

    How do you measure your protein once it’s cooked for your various meals, for example your salsa chicken.

    Thanks,
    Amy

  3. I see this on your meal plans. When you say 6 ounces of salsa chicken that is 6 ounces of cooked meat correct?

    • Hey Sharon, so sorry for the late response. You are correct. I weigh or measure everything cooked except for oats. Oats I measure dry :)

  4. Besides in a tortilla, how else might you serve this? Would it be eaten plain? Maybe on a salad? Thanks!

    • I have eaten this a lot of ways – over rice or black beans, in a tortilla, on a salad, mixed with sauteed vegetables, with quinoa, etc :)

  5. a little tip: Kitchen scissors work great for trimming chicken

  6. Shannon P says:

    Natalie this recipe is a life saver and a favorite! I make it once a week here and we eat it lunch/dinner for a few days. I make tortilla chips out of a food for life wrap and bake them with sea salt and chili powder then top them with your chicken,diced avacado, black olives, 0% greek fage yogurt and a little sprinkle of shredded reduced fat mexican cheese blend, it is like eating nachos only better cause it’s a lot healthier. Thanks so much for sharing this. Congrats on your pregnancy:)

    • Shannon I am so glad you like it!! It’s one of my
      favorite go-to meals when I’m not sure what else to cook. Thanks for the feedback!!!

  7. I make this at least 2x a month and add black beans and brown rice to it…makes a great meal on it’s own!

  8. You could also say the world’s pickiest eater liked this! I was going to ask you for the recipe…found it here! I’ll have to make it for Parker.

  9. I just made this tonight on high for 4 hrs and it was amazing! I threw in the black beans and corn and beside it I made a rice dish with sautéed garlic, celery and carrots. I’ll definitely be eating this on the regular! Such a time saver!

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