{NEW} 3 Ingredient Crockpot Salsa Chicken 
Weekend Meal Prep made SUPER EASY!
This is almost a non-recipe, recipe…because it’s SO simple.
But, since I make this OFTEN for MANY things…it’s worth sharing!
I ALWAYS double or triple this recipe because I love to have tasty shredded chicken on hand!
Think Soups, Salads, Wraps, Tacos, Nachos, Sandwiches etc…FLAVORFUL shredded chicken makes a meal come together in minutes!
This recipe is versatile, a tiny bit sweet and tangy.
Be sure to use a salsa that you LOVE, because that’s where the flavors come from! Look for salsa in a glass jar, with simple ingredients such as tomatoes, garlic, onions, peppers, seasonings etc.
If you’re making a single batch you’ll need a small 2-3-ish QUART slow cooker.
If you’re doubling or tripling this recipe (which I highly recommend) then you’ll need a larger slow cooker in the 5-6 ish Quart range.
Makes 4-5 servings
Ingredients:
- 2 lbs skinless boneless chicken breasts
- 2 cups all-natural salsa (no sugar added)
- 1/3 cup fresh squeezed orange juice
Add all the ingredients to your crockpot and gently stir to coat the chicken well. Cover and cook on LOW for 5-6 hours or on HIGH for 2-3 hours. (I really prefer the results using the LOW setting for this)
Once the chicken is cooked through, shred with forks (or in your KitchenAid mixer with a paddle attachment) and then toss well with the cooked sauce leftover in your crockpot bowl.
Serve with cooked brown rice, quinoa or in lettuce leaves. Mine shown is garnished with fresh cilantro leaves, and lime wedges. Stays great refrigerated up to 4 days, or frozen in a proper freezer-safe container for up to 2 months.
Super Easy 3 Ingredient Crockpot Salsa Chicken
Ingredients
- 2 lbs skinless boneless chicken breasts
- 2 cups all-natural salsa (no sugar added)
- 1/3 cup fresh squeezed orange juice
Instructions
- Add all the ingredients to your crockpot and gently stir to coat the chicken well.
- Cover and cook on LOW for 5-6 hours or on HIGH for 2-3 hours. (I really prefer the results using the LOW setting for this)
- Once the chicken is cooked through, shred with forks (or in your KitchenAid mixer with a paddle attachment) and then toss well with the cooked sauce leftover in your crockpot bowl.
- Serve with cooked brown rice, quinoa or in lettuce leaves.
- Mine shown is garnished with fresh cilantro leaves, and lime wedges.
- Stays great refrigerated up to 4 days, or frozen in a proper freezer-safe container for up to 2 months.
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