Description
Tender, flavorful shredded chicken cooked in a crockpot with simple spices and salsa; perfect for tacos, bowls, or salads, and almost completely hands‑off.
Ingredients
- 1.5 lbs boneless, skinless chicken breasts (or thighs)
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salsa (red or green) — about 1 cup
- Chicken broth (low‑ or no‑salt) — about ½ to 1 cup
- Fresh lime juice (optional) — 1 tablespoon
- Salt & black pepper to taste
Instructions
- Place the chicken in the crockpot.
- Sprinkle chili powder, cumin, paprika, garlic powder, onion powder over the chicken. Season with salt & pepper.
- Pour salsa and chicken broth over the chicken. If using, add lime juice.
- Cover and cook on LOW for 4‑6 hours (or HIGH for 3‑4 hours) until chicken is tender and shreds easily.
- Remove chicken and shred with two forks (or use a stand mixer if you like).
- Return shredded chicken to the crockpot, stir into the juices. Taste and adjust seasoning if needed (add more salt, salsa, or lime juice).
- Serve in tortillas, lettuce wraps, bowls, or as desired with toppings.
Notes
- Use chicken thighs instead of breasts for juicier meat.
- Choose mild or spicy salsa depending on taste.
- If it’s too watery, remove chicken, shred, then discard excess liquid before returning chicken.
- Great for meal prep—works for tacos, burritos, nachos, or salads.
- Leftovers freeze well in portioned containers.
- Prep Time: 10 minutes
- Cook Time: 4‑6 hours (low) / 3‑4 hours (high)
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Mexican / Tex‑Mex
Nutrition
- Serving Size: ≈ 4 oz shredded chicken (no tortillas or toppings)
- Calories: ≈ 200 kcal
- Sugar: ≈ 2 g
- Sodium: ≈ 400 mg
- Fat: ≈ 4 g
- Saturated Fat: ≈ 1 g
- Unsaturated Fat: ≈ 2–3 g
- Trans Fat: 0 g
- Carbohydrates: ≈ 6 g
- Fiber: ≈ 1 g
- Protein: ≈ 28 g
- Cholesterol: ≈ 80 mg
