Crockpot Salsa Chicken

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Are you looking for an easy, tasty meal that practically cooks itself? Crockpot salsa chicken is the answer! This simple recipe uses just a few ingredients but packs a flavorful punch. You’ll love how tender and juicy the chicken turns out after slow cooking in zesty salsa.

With only 7 minutes of prep time, this dish is perfect for busy weeknights or lazy weekends. Just toss chicken, salsa, and spices in your slow cooker and let it work its magic. In a few hours, you’ll have delicious shredded chicken ready to use in tacos, salads, wraps, or bowls. It’s a versatile recipe that your whole family will enjoy.

Exact Ingredients List

Here’s what you’ll need to make this tasty crockpot salsa chicken:

• 1.5 lbs chicken breast
• 16 oz jar LA VICTORIA® Salsa Thick’n Chunky Medium
• 1 teaspoon ground cumin
• 1 teaspoon ground chili powder
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

That’s it! Just six simple ingredients for a flavorful meal. You probably have most of the spices in your pantry already.

The star of this dish is the chunky salsa. It adds tons of flavor and moisture to the chicken. Feel free to use your favorite brand if you can’t find LA VICTORIA®.

Remember to adjust the amounts if you want to make more or less. The recipe as written serves 4 people. Double everything for 8 servings, or cut it in half for 2 servings.

Instructions

Turn on your slow cooker to low. Put the chicken breasts in and sprinkle all the spices over them. Pour the whole jar of salsa on top. Cover with the lid.

Let it cook for 2-3 hours. Check the chicken’s temperature – it should reach 165°F (74°C).

When done, use two forks to shred the chicken. Mix the sauce in well with the meat.

You can serve it right away or keep it warm in the cooker. If you have leftovers, put them in a sealed container in the fridge. They’ll stay good for up to 4 days.

Here’s a quick recap:

1. Add chicken and spices to slow cooker
2. Pour salsa on top
3. Cook on low 2-3 hours
4. Shred chicken and mix with sauce
5. Serve or store

Remember to always check that your chicken is fully cooked before eating. Enjoy your tasty and easy crockpot salsa chicken!

Possible Substitutes List

You can easily swap out some ingredients in this recipe. Here are a few options:

Chicken:

• Boneless chicken thighs
• Turkey breast
• Pork tenderloin

Salsa:

• Homemade salsa
• Mild or hot salsa
• Salsa verde
• Pico de gallo

Spices:

• Taco seasoning mix (instead of individual spices)
• Garlic powder
• Onion powder
• Smoked paprika

If you don’t have a slow cooker, you can use these methods:

1. Oven: Cook at 350°F for about 25-30 minutes.
2. Instant Pot: Use high pressure for 10-12 minutes.
3. Stovetop: Simmer in a covered pot for 20-25 minutes.

Remember to adjust cooking times based on the size of your meat pieces. Always check that the internal temperature reaches 165°F.

How To Make It Diabetes-Friendly

This Crockpot Salsa Chicken recipe is already a good choice for people with diabetes. It’s high in protein and low in carbs. Here are some tips to make it even better:

1. Choose low-sodium salsa to reduce salt intake.
2. Opt for a sugar-free salsa to keep carbs in check.
3. Serve with non-starchy veggies like broccoli or green beans.

You can add fiber by mixing in some black beans or corn. This helps slow down sugar absorption. Try using only half the jar of salsa to cut down on sodium and carbs.

For extra flavor without added sugar, try these spices:

• Garlic powder
• Onion powder
• Smoked paprika

Serve your chicken over cauliflower rice instead of regular rice. This swap cuts carbs and adds nutrients. You can also use lettuce wraps as a low-carb option for tacos.

Remember to watch your portion sizes. Stick to about 3-4 ounces of chicken per serving. Pair it with lots of veggies to feel full without spiking your blood sugar.

By making these small changes, you can enjoy this tasty meal while keeping your diabetes in check.

Tips, Tricks & Storing

For the best results, use boneless, skinless chicken breasts. They cook evenly and shred easily.

Don’t open the lid while cooking. This lets heat escape and increases cooking time.

Want more flavor? Add extra spices like garlic powder or oregano before cooking.

You can use frozen chicken, but add an extra hour to the cooking time.

Shred the chicken right in the slow cooker. It’s easier and keeps the meat warm.

Try different salsa flavors to change up the taste. Mild, hot, or fruity salsas all work great.

Got leftovers? Use them in tacos, burritos, or on top of salads.

Store extra chicken in airtight containers in the fridge. It stays good for up to 4 days.

Freeze portions for later use. They’ll keep for about 3 months.

To reheat, microwave in short bursts or warm on the stove with a splash of water.