Six ingredients, dump and go: this crock pot salsa chicken is the easiest keto crockpot chicken dinner, less than 5 net carbs per serving.
This Crock Pot Salsa Chicken is six ingredients dumped into the slow cooker in the morning, and the only knife work is chopping an onion. By dinner time, the breasts shred easily and get tossed right back into the sauce to coat.
The recipe makes eight servings of shredded chicken, which is either dinner for a full table or lunch for most of the week. I make it when I want one pot of something that can turn into multiple meals throughout the week with almost no effort.
Ingredients
As always, here is a quick overview of the ingredients used in our Crock Pot Salsa Chicken. For the complete recipe, just scroll to the bottom of the page.
- Chicken- fresh or frozen
- Onion, garlic
- Taco seasoning
- Enchilada sauce
- Salsa- if you want to make your own, try this Roasted Tomatillo Salsa!
How to Make This Salsa Chicken Recipe
- Start by spraying your crock pot with cooking spray (or use a liner).
- Next, add your chicken and top with onion, garlic, taco seasoning, enchilada sauce and salsa. Cook for 8 hours on low or 4 hours on high.
- After cooking, remove and shred. Return back to the slow cooker and coat the chicken in the sauce. That’s it! Your easy weeknight dinner is ready!
Can I make this Salsa Chicken in the Instant Pot?
You sure can! For the Instant Pot, add all of your ingredients and cook on high for 12 minutes. Allow the pressure to naturally release for 10 minutes before shredding.
How long to cook chicken breasts in the crock pot
This depends on your temperature setting. If you’re starting this recipe in the morning for dinner that night, I would cook for 8 hours on the low setting. If you don’t have as much time, set your slow cooker to high and cook for 4 hours. You should be able to shred the chicken with two forks when it’s done. I used fresh chicken in this recipe, but frozen chicken would also work fine.
Is this recipe good for chicken meal prep?
Absolutely! This recipe is fantastic for keto meal prepping. This makes a large amount of chicken, so once it’s done, just divide into your meal prep containers and you’re good to go.
Storage and Reheating Instructions
- Fridge- Allow to cool completely, then you can store leftovers for up to 4 days in the refrigerator.
- Freezer- This recipe can be frozen for up to 3 months in a freezer-safe container.
- Reheating- You can reheat this recipe in the microwave in 30-second increments.
More keto Mexican recipes
Crock Pot Salsa Chicken
Ingredients
- 2 pounds chicken breast
- 1 cup onion chopped
- 2 minced garlic cloves
- 1 1 ounce package taco seasoning
- 1 cup enchilada sauce
- 1 cup salsa
Instructions
- Spray the bottom of a slow cooker with cooking oil. Place the chicken, onion, garlic, taco seasoning, enchilada sauce and salsa in a slow cooker. Place the lid on the slow cooker and cook on low for up to 8 hours, or high for 4 hours.
- Shred when the chicken pulls apart easily (internal temp of 165°F). Add back to the slow cooker and toss to coat. Top with shredded cheese, green onions, jalapenos or tomatoes if desired.
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