Crock Pot Shredded Salsa Chicken Recipe
Busy weeks call for a big batch of shredded chicken, and this easy crock pot salsa chicken is the one I make again and again. Toss the chicken with fresh tomatoes, peppers, jalapeños, garlic, lime, and smoky chipotle, close the lid, and come back to juicy, tender chicken ready to shred. It’s perfect for tacos, burrito bowls, sandwiches, and meal prep, and you can make it in the Instant Pot too.
Servings: 8 (Makes about 7 cups)
Calories: 197kcal
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
- 1.5 Tbsp ground cumin
- 1 Tbsp chipotle chili powder more if you want spicier
- 2 tsp kosher coarse salt more or less to taste
- 2 Tbsp fresh minced cilantro
- 1 lime - juice only
Instructions
Cooking In Crock Pot:
- Dice and slice all the veggies, mince cilantro (set aside), cut the fat off the chicken if you wish, and measure the seasoning. Adjust the spice: one way to adjust how spicy your dish will be is jalapenos. You can choose to leave the jalapeno seeds and membrane in to keep it more spicy or discard if you want to make it milder.
- Place chicken in the slow cooker and add in the bell peppers, onions, tomatoes, jalapenos, garlic, cumin, chipotle chili powder, salt, cilantro and lime juice.
- Use tongs to mix the veggies and the chicken together.
- 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.)
If 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 up to 5 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
Calories: 197kcal | Carbohydrates: 8g | Protein: 32g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 91mg | Sodium: 769mg | Potassium: 786mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1737IU | Vitamin C: 56mg | Calcium: 38mg | Iron: 2mg