One word.
YUMMY!
I’ve tried many slow cooker salsa chicken recipes, and this version — inspired by a Slow Cooker Cilantro Lime Chicken recipe from Pip & Ebby — is simple, flavorful and perfect for a busy weeknight.
Here’s the recipe, slightly adapted:
Ingredients
2 to 3 lbs boneless chicken breasts or thighs (thawed). If your chicken breasts are large, cut each into thirds for even cooking.
1 (24 oz) jar of salsa (choose mild, medium or hot to suit your taste)
1 (4 oz) can diced green chilies
1 packet taco seasoning (about 1.25 oz)
1/4 cup fresh cilantro, chopped
2 limes (juice of 1 lime goes in the cooker; reserve the other for serving)
Optional toppings: sour cream, shredded cheddar cheese, extra cilantro, and lime wedges
Directions
Lightly spray the bowl of your slow cooker with non-stick cooking spray or coat it with a small amount of oil. Place the chicken in the bottom of the slow cooker in a single layer if possible.
In a mixing bowl, combine the salsa, diced green chilies, taco seasoning, chopped cilantro and the juice of one lime. Pour this mixture evenly over the chicken.
Cook on HIGH for 4 to 5 hours, or until the chicken reaches an internal temperature of 165°F (74°C) and is tender enough to shred easily.
Remove the chicken from the slow cooker and shred it with two forks. Return the shredded chicken to the salsa sauce and stir to combine so the flavors are well distributed.
Serving Suggestions
Serve the cilantro lime chicken over steamed rice for a simple, satisfying meal. It also works beautifully as a filling for tacos, burritos or grain bowls. Top with a dollop of sour cream, a sprinkle of shredded cheddar, extra cilantro and a squeeze of fresh lime to brighten the flavors.
Leftovers make excellent lunches—try them in a tortilla with brown rice, black beans, corn, fresh cilantro and a squeeze of lime for a quick wrap.
Tips and Variations
– If you prefer a lower-sodium option, choose a salsa with reduced salt or make your own fresh salsa. Adjust taco seasoning to taste or use a homemade blend.
– Thighs add more fat and richness, while breasts yield a leaner dish—both work well.
– For more texture, reserve some salsa to spoon over the shredded chicken when serving, rather than fully combining it in the cooker.
– Add a can of drained black beans or corn to the slow cooker in the last 30 minutes of cooking for a heartier one-pot meal.
– To make this gluten-free, check the taco seasoning and salsa labels to confirm they are certified gluten-free.
– Thighs add more fat and richness, while breasts yield a leaner dish—both work well.
– For more texture, reserve some salsa to spoon over the shredded chicken when serving, rather than fully combining it in the cooker.
– Add a can of drained black beans or corn to the slow cooker in the last 30 minutes of cooking for a heartier one-pot meal.
– To make this gluten-free, check the taco seasoning and salsa labels to confirm they are certified gluten-free.
Storage and Reheating
Store leftover chicken in an airtight container in the refrigerator for up to 3–4 days. Reheat gently on the stovetop over low heat or in the microwave until warmed through. For longer storage, freeze in a freezer-safe container for up to 3 months; thaw overnight in the refrigerator before reheating.
Thanks for stopping by! I’ll be sharing a Valentine-themed post later today. Cheers!
