Crock Pot Shredded Salsa Chicken

4.67 from 6 votes

Amazing Crock Pot Salsa Chicken that's perfect to use for sandwiches and dinners. Juicy, tender, shredded chicken cooked in the crock pot with a fresh mix of salsa vegetables like tomatoes, onions, peppers, herbs, and spices. You can also make this shredded chicken in an Instant Pot.

Prep Time15

Cook Time4

Total Time4 15

Course: Main Course

Cuisine: American, Mexican

Diet: Gluten Free, Low Fat

Servings: (Makes about 7 cups)

Calories: 192kcal

Author: Lyuba Brooke

Ingredients

2 1/2 lbs boneless skinless chicken breast or thigh meat
3 large tomatoes on a vine
1 red onion
2 red bell peppers
3 jalapenos
5 garlic cloves
3 tsp cumin
2 tsp chipotle chili powder more if you want spicier
2 tsp kosher coarse salt more or less to taste
2 Tbsp fresh minced cilantro

US Customary - Metric

Instructions

Cooking In Crock Pot:

Dice and slice all the veggies, mince cilantro (set aside), and combine them in a mixing bowl. Add salt, chili powder, and cumin and mix everything well.
Spread half of the vegetable mixture in the bottom of the crock pot.
Layer chicken breasts on top of the veggies.
Spread remaining vegetable mixture on top of chicken.
Close the crock pot and cook on LOW for 6-8 hours or on HIGH for 3-4 hours.
Take the chicken out once it's cooked and shred it using two forks.
Strain veggies from the juices and add veggies to the chicken. Add about 1/2 cup of the strained juices to the chicken and mix well. (Broth that remains from cooking chicken is actually very tasty. Save it and use it in soup or to make a sauce.)

Cooking In Instant Pot:

*You will need a cup of chicken stock in addition to other ingredients.* Dice and slice all the vegetables and cilantro and mix it together in a bowl with herbs and seasoning.
Spread half the vegetable mixture in the bottom of the Instant Pot. Place chicken over the vegetables and spread remaining vegetable mixture over the chicken. Pour a cup of chicken stock all around.
Close the lid of Instant Pot and make sure it is latched. Turn the steam valve to “seal” and set the pressure cooker to cook at high pressure for 15-18 minutes. (18 minutes for larger chicken breasts.)
Let the pressure cooker do a natural release for about 10 minutes and then carefully do a quick release. (Make sure to consult your pressure cooker manual for exact buttons and instructions.)
Take chicken out once it’s cooked and shred it using two forks. Strain veggies from the juices and add veggies to the chicken. Add about 1/2 cup of juice back in with the chicken.

Video

Notes

Adjust the heat: Seed the jalapeños for mild flavor or leave some seeds for extra heat. Use spicier chili peppers for more spice. You can also adjust the chipotle chili powder to taste.
Chicken options: Boneless skinless chicken thighs can be used instead of breasts for a juicier result. Cook time remains the same.
Don’t skip the juices: After shredding, add some of the cooking liquid back into the chicken to keep it moist and flavorful.
Watch the cook time: Cook just until the chicken is tender and easy to shred, overcooking can make it dry.
Extra liquid is normal: The vegetables and chicken release juices as they cook, creating a flavorful broth.
Make ahead & storage: Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat with a little extra juice to keep it from drying out.
Freezing: This chicken freezes well for up to 3 months. Thaw in the refrigerator overnight before reheating.
Serving ideas: Great for tacos, burritos, rice bowls, nachos, or salads.

Nutrition