Crock Pot Salsa Chicken Recipes

Steps:

• Place first four ingredients in crock pot.
• Cook on low 6-8 hours.
• 30-60 minutes prior to serving, remove chicken, shred and return to crock pot.
• To serve, use chicken mixture as filling inside tortillas.
• Add desired condiments.

Steps:

• Put chicken into the crock of a slow cooker. Sprinkle taco seasoning over the chicken. Layer diced tomatoes with habaneros, onion, celery, and carrot over the chicken, respectively; top with salsa. Pour water over the entire mixture.
• Cook on Low until the chicken is easily shreddable, 6 to 8 hours. An instant-read thermometer should read 165 degrees F (74 degrees C).
• Shred the chicken with 2 forks and stir with the salsa mixture.

Steps:

• Place chicken in the bottom of a slow cooker. Sprinkle with chili powder, garlic powder, cumin, and onion powder. Top evenly with salsa and green chile peppers.
• Cook on Low until chicken breasts are very tender, 6 to 8 hours. Shred chicken breast with 2 forks.

Steps:

• Spread onion rings into the bottom of a slow cooker crock. Place chicken onto onion layer with breast-side facing down. Pour salsa over the chicken.
• Cook on High until no longer pink at the bone and the juices run clear, about 5 hours. An instant-read thermometer inserted into the thickest part of the thigh near the bone should read 165 degrees F (74 degrees C).
• Remove the chicken from slow cooker, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before cutting.

Steps:

• Cut peppers with disposable gloves on.
• Sprinkle chicken with garlic and lemon powder.
• Place in bottom of crock pot topped with tomatoes with green chilies and jalapeno and cayenne pepper.
• Cook on Low for 6 to 8 hours.
• Serve over cooked rice.

Steps:

• In the crock pot, place the chicken breasts and the salsa on top. Heat on high for several hours (mine took about 4 1/2 to 5 hours).
• About 15-20 minutes before serving, shred the chicken with a fork and add the beans and corn, mixing to combine. Continue cooking until the beans and corn are warmed through.
• Serve on flour tortillas with whatever garnishes you want to add.
• Eat like a burrito. Enjoy!

Steps:

• Add chicken to slow cooker.
• Sprinkle taco seasoning over chicken.
• Pour salsa and soup over chicken.
• Cook on low for 6 to 8 hours.
• Remove from heat and stir in sour cream.
• Serve with rice.
• NOTES:
• You may use half the packet of taco seasoning (I have started doing this to reduce sodium content myself).
• Some slow cookers cook faster than others. Mine is a true slow cooker (have had it over 10 years.) The newer ones cook a bit faster and you may have to adjust your cooking time based on that!
• Number of Servings: 6.

Steps:

• Place chicken in a 4- or 5-qt. slow cooker. Top with salsa, corn, beans, diced tomatoes and chiles, sugar, salt and pepper. Cook, covered, on low until a thermometer inserted in chicken reads 165°, 3-4 hours. If desired, serve with optional ingredients.

Steps:

• Spray liner of crock pot with vegetable spray.
• Add the chicken breasts on the bottom.
• Don't lay them on top of each other.
• Sprinkle with taco seasoning mix with salsa poured on top.
• Cook on low for 6 to 8 hours.
• When ready to serve, remove chicken from crock pot and place on meat platter covered with aluminum foil.
• Mix together 3 Tablespoons water and 2 Tablespoons cornstarch.
• Add to salsa mixture in crock pot and stir well.
• Turn crock pot to high and sauce should begin to thicken in five minutes.
• Next, stir in sour cream.
• Enjoy!