Salsa Chicken Crockpot - Dump and Go
Store leftovers in an airtight container in the refrigerator for up to 4 days and reheat thoroughly before serving. Swap in fresh homemade salsa or a jarred pico de gallo if you prefer chunkier texture. Serve with rice, cauliflower rice, or tucked into lettuce wraps for a quick meal prep option.
Time: Prep: 8 mins, Cook: 240-360 mins (low) or 120-180 mins (high) + 15-30 mins, Total: 255-390 mins (low) or 135-210 mins (high)
Servings: 6
Ingredients
- 4 chicken breasts
- 2 bell peppers, sliced (red, orange, green, or yellow)
- 1 medium onion, sliced
- 1 jar (around 16 ounces) low-carb salsa
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon 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.