Crock Pot Salsa Chicken
Amazing Crock Pot Salsa Chicken that’s perfect to use for sandwiches and dinners. Juicy, tender, shredded chicken cooked in the crock pot with a fresh mix of salsa vegetables like tomatoes, onions, peppers, herbs, and spices. You can also make this shredded chicken in an Instant Pot.
SALSA CHICKEN
I have a new tasty shredded chicken recipe for you! It is amazing, so easy, and full of fresh vegetable flavors and herbs. I love making a big batch of shredded chicken so I can save it for the week. BBQ chicken is great, buffalo chicken is great, but this new Salsa Chicken is now my favorite. This chicken is full of bright, fabulous flavors and a great texture to fall in love with.
What’s not to fall in love with here? This tender, juicy chicken is slow cooked with a fresh salsa mixture. Lots of fresh veggies, herbs, and spices to add more flavor. It’s a versatile chicken too with so many possibilities, you can eat this chicken all week and not have the same meal once.
Crock Pot is not the only way to make this chicken. Try to use Instant Pot and you will have the same tender and delicious results much, much faster than Crock Pot. Whichever method you will choose, the chicken will be equally delicious. It’s also great to save for later and use through the week. So feel free to make a double batch!
HOW TO MAKE THIS CHICKEN IN A CROCK POT
This is very easy, “throw it all in and cook” kind of dish. (Aren’t those the best?!)
Dice and slice all the veggies and cilantro, and combine them in a mixing bowl. Mix in salt, chili powder, and cumin and mix everything well. Spread half of the vegetable mixture in the bottom of the Crock Pot.
Layer chicken breasts on top of the vegetables and top it off with the remaining vegetable mixture. Close the lid and cook on HIGH for 4-5 hours.
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. (Broth that remains from cooking chicken is actually very tasty. Save it and use it in soup or to make a sauce.)
CAN I MAKE THIS CHICKEN IN AN INSTANT POT?
Absolutely!! The only difference is that you will need a cup of chickens stock to cook the chicken and will have extra juices leftover.
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 16-18 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.
BEST WAYS TO STORE SHREDDED CHICKEN
Store cooked chicken in an air-tight container with a lid, in the refrigerator. Properly stored, it will last 3 to 5 days in the refrigerator.
If you made a double batch or it’s just too much, you can also freeze it.
To freeze salsa chicken, portion it into freezer zip-lock bags, get as much air out as you can, and seal. Make sure to label the bags and freeze for 2-3 months.
It’s best to portion the chicken in separate bags instead of everything in one large bag. This way you defrost just enough for what you’re making.
HOW TO SERVE IT
Tacos, with some cheese, shaved lettuce, guacamole, and sour cream.
Enchiladas, wrapped in tortillas and baked with sauce and cheese.
Breakfast Burritos, wrapped in a tortilla with scrambled eggs (so tasty).
As a sandwich, on a soft bun with some lettuce and tomato.
As a main dish, with a side of grilled veggies.
Nachos, piled on top of crispy tortilla chips with extra jalapenos, lettuce, tomato and cheese.
Quesadillas, grilled inside a tortilla with gooey cheese.
There are just too many delicious possibilities to list them all. I’m sure you can come up with many other ways to use this delicious Shredded Salsa Chicken and will keep making it again and again!
MORE CHICKEN RECIPES TO TRY
Instant Pot Buffalo Ranch Chicken
Crock Pot Shredded Salsa Chicken
Ingredients
- 2 1/2 lbs boneless skinless chicken breast
- 3 large tomatoes on a vine
- 1 red onion
- 2 red bell peppers
- 3 jalapenos seeded
- 5 garlic cloves
- 2 Tbsp fresh minced cilantro
- 2 tsp cumin
- 1 1/2 tsp chipotle chili powder more if you want spicier
- Salt
Instructions
Cooking In Crock Pot:
- Dice and slice all the veggies, mince cilantro, and combine them in a mixing bowl. Add salt, chili powder, and cumin and mix everything well.
- Spread half of the vegetable mixture in the bottom of the crock pot.
- Layer chicken breasts on top of the veggies.
- Spread remaining vegetable mixture on top of chicken.
- Close the crock pot and cook on HIGH for 4-5 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.)
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 16-18 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
Nutrition
Categories:
Chicken, Cinco de Mayo, Dinner, Instant Pot, Instant Pot Main Dishes, Mexican and Tex-Mex, Popular Posts,All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe.
Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.
OMG this was good, made it today. Served it over Lime-Cilantro rice and fiesta corn. My husband told me to put it in the rotation.
Hi Joye,
I love hearing that you loved it!!! Thank you so much for letting me know!
Can you make this with frozen chicken or is it best to defrost first?
Hi, Jen! You can make this with frozen chicken just make sure that the internal temperature gets up to 165 degrees.
When do you add the cilantro?
Hi Sean,
I’m so sorry, I must have missed it. You mix it in with all the veggies in the beginning. Thank you for bringing it to my attention!
Looks yummy
Thank you!