The easiest healthy dump-and-go crockpot recipe ever - juicy, flavorful, and perfect for tacos, burrito bowls, or meal prep. This recipe is simple to prepare and packed with delicious ingredients that make it a crowd-pleaser for any occasion.
Chefadora AI has the answer - timers, swaps, step-by-step help.
Coat the crockpot with nonstick spray and add the chicken breasts.
Top the chicken with salsa, Rotel, taco seasoning, black beans, and diced white onion.
Cook on Low for 6–7 hours or High for 3 hours until the chicken shreds easily.
Add sliced mini peppers, corn, and chopped green onions in the last 30 minutes of cooking.
Shred the chicken, stir everything together, and serve.
Finish the dish with cheese, cilantro, and sour cream or Greek yogurt for added flavor.
Use homemade taco seasoning for a more personalized flavor profile.
Serve the shredded chicken in tacos, burrito bowls, or as a topping for salads.
Can I use chicken thighs instead of chicken breasts?
Yes, chicken thighs can be used as a substitute. They may add extra juiciness to the dish.
Can I make this recipe in an Instant Pot?
Yes, you can cook this recipe in an Instant Pot by using the pressure cook setting for about 15 minutes.
Can I freeze the leftovers?
Yes, the shredded salsa chicken freezes well. Store it in an airtight container for up to 3 months.
What can I serve with salsa chicken?
Salsa chicken pairs well with rice, tortillas, or a fresh salad.
Can I make this recipe spicier?
Yes, you can add extra chili powder or diced jalapeños to increase the spice level.
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