Description
This Slow Cooker Salsa Shredded Chicken is one of the easiest meal prep recipes you’ll ever make. Tender shredded chicken cooks low and slow with Tex-Mex flavors and can be used in tacos, burrito bowls, quesadillas, soups, salads, and more. Make a double batch and freeze extras for quick future meals.
Ingredients
Scale
- 1 1/4 teaspoon ground cumin
- 1 tablespoon chili powder
- 1/4 teaspoon onion powder
- 3/4 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon coriander
- 1 1/2 teaspoon unrefined sea salt
- 1/2 tsp ground black pepper
- 4 boneless, skinless chicken breasts (about 2.5 pounds)
- 2 limes, juiced
- 1/3 cup fresh cilantro, chopped
- 1 large onion, diced
- 1 jalapeño, diced https://rootsandboots.com/my-favorite-nontoxic-slow-cooker/
Instructions
- Place the chicken breasts in the slow cooker.
- Combine the cumin, chili powder, onion powder, garlic powder, smoked paprika, coriander, salt, and pepper. Sprinkle over the chicken, turning to coat all sides.
- Add the lime juice, onion, jalapeño, and cilantro. Stir gently to combine.
- Cover and cook on Low for 3–5 hours, or until the chicken reaches 165°F and shreds easily.
- Remove the chicken and shred with two forks.
- Return the shredded chicken to the slow cooker and stir well to coat with the cooking juices.
- Serve in tacos, burrito bowls, quesadillas, salads, soups, or your favorite Tex-Mex meals.
Notes
- For an even easier version, replace the seasonings, lime, onion, cilantro, and peppers with your favorite jar of salsa. Season the chicken with salt and pepper first, then pour the salsa over the top. Stir to coat all sides of the chicken before cooking.
- Double the recipe for easy meal prep throughout the week.
- Freeze leftovers in meal-sized portions for quick future dinners.
- Use code KEEPITREAL for 15% off your order of my favorite unrefined sea salt, including this tasty organic season salt, and no-junk electrolytes