Boneless, skinless chicken breasts, smothered in chunky salsa, seasoned with your desired spices and cooked in the Crockpot. Making for a versatile, yummy and healthy dinner that is too easy not to try! This is an amazing recipe that I know you will fall in love with. Besides the recipe, I am also including some ideas on meal plans using this Salsa Chicken, so make sure you read this whole post!
What’s better than an easy dinner recipe with minimal ingredients (basically 2!!), that is healthy, versatile and will cook all day so when you get home from a long day at work, dinner is ready and waiting for you?! If you don’t have a Crockpot already (who are you??) then it’s definitely worth the $40 they typically cost to buy one. They last forever and you can use it for countless meals. I will be sharing some more healthy, easy Crockpot meals soon, so you are going to want to have one!
Boneless, skinless chicken breasts (or you could use boneless, skinless chicken thighs too!), a 24-ounce jar of spicy, CHUNKY salsa and your desired seasonings! You need a chunky salsa or Pico de Gallo. If it’s a thinner salsa, then your salsa chicken will be too liquidy (why is that not a word?) by the time it’s done cooking and ready to be shredded. And the spicier the better when it comes to your salsa, because some of the spiciness will get lost during the cooking process.
Remove any excess fat from the chicken and season both sides with salt and pepper. I used salt, pepper, cayenne pepper and garlic pepper. I like pepper??? Add chicken to the bottom the Crockpot.
Let’s get saucy! Pour the entire jar of salsa over the chicken, add some jalepenos if you like it hot and spicy (like meeeeee) and season some more if you are crazy about seasoning like I am. Stir it up so the chicken is well coated in the salsa. Put the lid on top to cover, and you are in business!
Cook on high or low depending on when you want dinner to be ready! You can cook this covered on high for 4-hours or covered on low for 6-8 hours. You are going to cook it until the chicken is easily shreddable (kind of like pulled pork in BBQ sauce, but it’s chicken in salsa). Do not stir, or remove the lid, until the cooking time is done or you are checking for doneness.
Healthy 2-Ingredient Crockpot Salsa ChickenPrint Recipe
- 2-pounds boneless, skinless chicken breasts
- 1 (24-ounce) jar CHUNKY, spicy salsa
- salt and pepper to taste (additional great spices to add: cumin, cayenne pepper, garlic pepper)
- jalepenos (optional)
Spray the bottom of your Crockpot bowl with baking spray. Trim any excess fat from the chicken breasts. Season both sides of chicken with salt and pepper and any other desired spices. I sprinkled a little garlic pepper and cayenne pepper on my chicken breasts. 1/2 teaspoon cumin would also be a great spice to add.
Add chicken breasts in a single layer on the bottom of the Crockpot bowl. Add the entire jar of CHUNKY salsa over the top of the chicken breasts. Add jalepenos to the salsa if desired. I sprinkled a little bit more cayenne pepper and fresh cracked pepper before stirring everything together to coat the chicken breasts on both sides with the salsa. Cover the Crockpot with the lid and cook on high for 4-hours or on low for 6-8 hours.
Do not stir, or remove lid, until chicken is done cooking, or until you are ready to check doneness. Chicken is done when it is easily shreddable using a fork.
When the chicken is done cooking, drain the excess liquid before shredding the chicken (make sure you don't lose any of the salsa...just pour out the watery-liquid). Use a fork to shred the chicken and then mix shredded chicken thoroughly with the salsa.
See the different options below for some great dinner or lunch ideas using this Salsa Chicken!
Let chicken cool several minutes before transferring into an airtight container and storing in the refrigerator. Chicken will stay good for up to five days in the refrigerator.
See how the chicken shreds up?? And the salsa is all mixed up in that like whaaaaaat….Yeah it’s good.
Warr;or….it’s my special fork. Certain people will understand the meaning behind it.
Option #1: 4-ounces shredded salsa chicken (cold or heated up) on top of romaine lettuce. Use salsa as salad dressing to save on the calories and fat that regular salad dressing would add. Add tomatoes and avocado to the salad if desired.
Here’s my plain ol’ salad…but really it doesn’t need much, because there is so much flavor from the salsa in the chicken. Plus I need to go grocery shopping, so I didn’t really actually have anything else in the house I could add to my salad. I had a whole plate of brownies I had just baked, but I didn’t think that went well with my salad.
Option #2: 4-ounces shredded salsa chicken, 1/2 cup cooked black beans, salsa all wrapped up in a 100-calorie tortilla. They have 100-calorie tortillas that are high in fiber too!
Option #3: 4-ounces shredded salsa chicken, 1/2 cup cooked black beans, 1 cup steamed broccoli. Use salsa to top the steamed broccoli instead of butter!
To easily steam broccoli: cut bite size pieces of broccoli, add a small amount of water to a microwaveable safe bowl, add broccoli, season with salt and pepper, cover the bowl loosely with plastic wrap, and microwave for 3-4 minutes depending on your desired doneness.
Option #4: 4-ounces shredded salsa chicken, 1/2 cup cooked quinoa and 1/2 cup cooked corn.
Portion sizes can be increased depending on your needs. I just wrote the meal plan out in single portions. The possibilities are really endless when it comes to what you can do with this yummy salsa chicken!
Make sure you have signed up for my free emails, that way you get these recipes delivered straight to your email in-box as soon as they are published! And did I mention it’s FREEEEEEEEEEEE?!?!?!
If you try this, leave me a comment below (click on the teeny-tiny little bubble at the end of this post) and tell me what you think! Or if you have some dinner ideas you want me to health-ify, let me know too! I love a challenge! ((Doug I am still working on your request….coming soon!!))