This Slow Cooker or Instant Pot Salsa Chicken is great as a filling or topping! This Salsa Chicken can be used for tacos, baked potatoes, nachos, salads, enchiladas, tostadas, quesadillas and burritos or burrito bowls! Perfect for your Cinco de Mayo Party!

Makes 8 servings

This salsa chicken recipe requires only a few simple ingredients-making for an easy, healthy, and delicious meal. It’s incredibly easy to make, full of flavor and pleasing to your taste buds!

This is a recipe I make this all the time, because it makes for an easy healthy easy meal. This dish is also incredibly versatile. The are so many different things you can make with this recipe. Use it for tacos, baked potatoes, nachos, salads, enchiladas, tostadas, quesadillas and burritos or burrito bowls!

What ingredients do I need to make this Salsa Chicken?

Boneless skinless chicken breasts or tenders
Salsa-jarred, I like to use the Great Value mild chunky salsa or Great Value mild restaurant style salsa from Walmart.
Low sodium taco seasoning
Salt and ground black pepper
Garlic powder

What can I serve this Salsa Chicken with?

Low carb tortillas, warmed
Cilantro lime cauliflower rice
Black beans, drained and rinsed
Pinto beans, drained and rinsed
Shredded reduced fat Mexican blend cheese
Shredded lettuce
Roma tomatoes, diced
Guacamole
Sour cream or non fat plain Greek yogurt
Cilantro, chopped

How do I make this Salsa Chicken?

This Salsa Chicken can be made in the Instant Pot or a Slow Cooker. Here are the step by step directions for the slow cooker:

Place chicken in slow cooker. Season the chicken with salt, pepper, and garlic powder. Then pour salsa and taco seasoning over chicken.

Cook on low for 4-6 hours or on high for 2-3 hours if using fresh chicken breast. If using frozen chicken breasts cook for 6-8 hours or on high for 3-4 hours.

When chicken is done cooking; turn crockpot to warm and let it cool down for several minutes then shred chicken using a hand mixer or two forks.

Keep crockpot on warm until ready to serve.

Serve and enjoy!

Store leftovers in an airtight container in the fridge for up to a week or freezer for up to 3 months.

Ingredients:

2 lbs. boneless skinless chicken breasts or tenders
1 ( 16 oz.) jar of salsa- I like to use Great Value mild chunky salsa or Great Value mild restaurant style salsa from Walmart.
1 Tbsp low sodium taco seasoning
Salt and ground black pepper
1 tsp garlic powder

Instant Pot Directions:

Place chicken in Instant Pot. Season the chicken with salt, pepper, and garlic powder. Then pour salsa and taco seasoning over chicken.
Close lid, turn vent to “sealing” and set Instant pot to “poultry” or “manual” setting then set to 13 minutes. If using a slow cooker cook 5 – 6 hours on low heat.
When the timer beeps, allow pressure to release naturally for 10 minutes and then quick release remaining pressure.
Unlock lid and remove chicken. Let it cool several minutes and then shred chicken using a hand mixer or two forks.
Serve with desired taco toppings and enjoy

Slow Cooker Directions:

Place chicken in slow cooker. Season the chicken with salt, pepper, and garlic powder. Then pour salsa and taco seasoning over chicken.
Cook on low for 4-6 hours or on high for 2-3 hours if using fresh chicken breast. If using frozen chicken breasts cook for 6-8 hours or on high for 3-4 hours. When chicken is done cooking; turn crockpot to warm and let it cool down for several minutes then shred chicken using a hand mixer or two forks.
Keep crockpot on warm until ready to serve.
Serve with desired taco toppings and enjoy!

Makes 8 ( 1/3 cup) servings

0 WW Points® per serving depending on the salsa you use.

How do I track this recipe in my WW app?

Click the link below to go to the recipe builder. You’ll first need to sign into your WW account and then the recipe builder will upload. The recipe builder is the most accurate way to create, obtain, and track the Points®

CLICK FOR WW APP

The recipe builder link only works for WW members located in the United States. If you are located outside of the United States, you’ll need to access the WW app manually to create the recipe in the recipe builder.

Yield: 8

Slow Cooker or Instant Pot Salsa Chicken

Name: Slow Cooker or Instant Pot Salsa Chicken
Prep time: 5 min
Total time: 5 min
Yield: 8
Cuisine: Mexican
Ingredients: 2 lbs. boneless skinless chicken breasts or tenders; 1 ( 16 oz.) jar of salsa- I like to use Great Value mild chunky salsa or Great Value mild restaurant style salsa from Walmart.; 1 Tbsp low sodium taco seasoning; Salt and ground black pepper; 1 tsp garlic powder

This Slow Cooker or Instant Pot Salsa Chicken is great as a filling or topping! This Salsa Chicken can be used for tacos, baked potatoes, nachos, salads, enchiladas, tostadas, quesadillas and burritos or burrito bowls!

Author: thepounddropper.com

Prep Time 5 minutes

Total Time 5 minutes

Ingredients

2 lbs. boneless skinless chicken breasts or tenders
1 ( 16 oz.) jar of salsa- I like to use Great Value mild chunky salsa or Great Value mild restaurant style salsa from Walmart.
1 Tbsp low sodium taco seasoning
Salt and ground black pepper
1 tsp garlic powder

Instructions

Instant Pot Directions:

Place chicken in Instant Pot. Season the chicken with salt, pepper, and garlic powder. Then pour salsa and taco seasoning over chicken.
Close lid, turn vent to "sealing" and set Instant pot to "poultry" or "manual" setting then set to 13 minutes. If using a slow cooker cook 5 - 6 hours on low heat.
When the timer beeps, allow pressure to release naturally for 10 minutes and then quick release remaining pressure.
Unlock lid and remove chicken. Let it cool several minutes and then shred chicken using a hand mixer or two forks. Serve and enjoy!

Slow Cooker Directions:

Place chicken in slow cooker. Season the chicken with salt, pepper, and garlic powder. Then pour salsa and taco seasoning over chicken.
Cook on low for 4-6 hours or on high for 2-3 hours if using fresh chicken breast. If using frozen chicken breasts cook for 6-8 hours or on high for 3-4 hours.
When chicken is done cooking; turn crockpot to warm and let it cool down for several minutes then shred chicken using a hand mixer or two forks.
Keep crockpot on warm until ready to serve. Serve and enjoy!

Store leftovers in an airtight container in the fridge for up to a week or freezer for up to 3 months.

Makes 8 ( 1/3 cup) servings

0 WW Points® per serving depending on the salsa you use.

*point values do not include optional toppings or tortillas