Recipe

Prep

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Boneless Skinless Chicken Breasts
Salsa
Large Batch Homemade Taco Seasoning

Crock Pot Salsa Chicken

To store: cool the shredded chicken then scoop into a storage container with an airtight lid and refrigerate for 3-4 days. To freeze: cool the shredded chicken then scoop into a gallon-size freezer bag, remove the air, seal, and freeze flat for up to 6 months. Thaw in the refrigerator. To make freezer meal packs: add the uncooked ingredients into a gallon-size freezer bag then remove the air, seal, and freeze flat for up to 6 months. Thaw completely in the refrigerator before following recipe directions.
Total time: 305 min
Servings: 4
Equipment: Slow Cooker
  • 1 Large Batch Homemade Taco Seasoning
  • 2 lb. Boneless Skinless Chicken Breasts
  • 16 oz. Salsa
  • Place chicken breasts into the bottom of a 6-quart crock pot then sprinkle on Homemade Taco Seasoning ingredients and pour in salsa. Stir to combine then cover and cook on LOW for 4 hours or HIGH for 2 hours, or until the chicken shreds easily with two forks. The shredded chicken will soak up the cooking liquid as it sits.
Prep Recipes 1

Large Batch Homemade Taco Seasoning🌐

Total time: 5 min
Servings: 1 c.
  • 1/2 c. Chili Powder
  • 2 tbsp. Chili Powder
  • 3 tbsp. Cumin
  • 1 tbsp. Salt
  • 1 tbsp. Black Pepper, finely ground
  • 1 tbsp. Paprika
  • 2 tsp. Garlic Powder
  • 2 tsp. Onion Powder
  • 2 tsp. Dried Oregano, dried
  • Mix all ingredients together then store in an airtight container or jar with a tight fitting lid.
  • To use: brown 1lb ground meat then add 2 - 2½ Tablespoons taco seasoning mix plus 1/3 cup broth or water and simmer until liquid has thickened, 1-2 minutes.