Erin’s Slow Cooker Salsa Chicken (with 4 Easy Recipes!)
- Amy
- Mar 29
- 3 min read
Updated: Apr 7
This is one of those magical “dump it and forget it” recipes that comes straight from my sweet friend Erin. With just a few simple ingredients, it delivers big flavor with almost zero effort.
Tender, juicy shredded chicken slow-cooked in salsa and seasoning — it’s naturally low-carb, gluten-free, and incredibly versatile. Make one big batch on the weekend and you’ve got lunches and dinners sorted for days.
Works well in: ✔ Tacos ✔ Burrito bowls ✔ Salads ✔ Quesadillas ✔ Nachos ✔ Burritos ✔ Enchiladas
INGREDIENTS
3 lb organic chicken breasts
½ onion, chopped
1 packet Siete taco seasoning
16 oz salsa (we love H-E-B Mi Tienda Salsa Verde – Medium)
1 handful fresh cilantro, chopped
Juice of 1 lime
DIRECTIONS
Throw everything into your slow cooker.
Cook on high for 8 hours (or low for 10–12 hours).
Shred the chicken directly in the pot with two forks or a meat shredder, then stir it back into the juices so it soaks up all that flavor.
Tip 1: This chicken freezes beautifully. Portion it into freezer bags so future you has an instant dinner hero ready to go.
Tip 2: Make a quick, high-protein sauce by whipping one (1) taco seasoning packet (or 3 tbsp of your own taco seasoning) in a cup of cottage cheese.
That’s it! Now the fun part — turning this chicken into quick, fresh, family and even crowd-pleasing meals. Below are a few ideas.
1. Build-Your-Own Taco Salad or Bowl Bar
Put out a large bowl of chopped or shredded salad greens (romaine, spring mix, or whatever you have on hand).
Set out a variety of toppings so everyone can build their own taco salad or bowl.
Scoop about ½ cup of the warm shredded salsa chicken onto a bed of greens, then let each person add their favorite toppings (see toppings ideas below).
Serve with tortilla chips on the side for extra crunch.
2. Salsa Chicken Quesadillas
Lightly spray a large sauté pan with extra virgin olive oil and place one large flour tortilla in the pan over medium heat.
Evenly sprinkle a thin layer of shredded cheese across the tortilla. Add about ½ cup of the warm shredded salsa chicken, then top with your favorites (see toppings idea and options below) — whatever sounds good.
Sprinkle a little more cheese on top, then place the second tortilla over everything. Gently press down with the flat side of a spatula.
Cook until golden on the bottom, carefully flip, and cook the other side until the cheese is fully melted. Slice into wedges and serve.
3. Salsa Chicken Hard Shell Tacos
Lightly fill each hard taco shell with a generous spoonful of warm shredded salsa chicken.
Sprinkle a little shredded cheese on top.
Place the filled shells on a baking sheet and bake at 350°F for 5–7 minutes, until the cheese is melted and the shells are warm.
Set out all the toppings (see toppings ideas below) so everyone can build their own.
4. Easy Hippy Salsa Chicken Nachos
Spread 1–2 bags of tortilla chips in a single layer on a large baking sheet.
Evenly distribute about 2 cups of the warm shredded salsa chicken over the chips.
Generously sprinkle shredded cheese on top.
Bake at 350°F for about 10 minutes, until the cheese is melted and bubbly.
Remove from the oven and let everyone load up their plate with their favorite toppings, see toppings ideas below.
Favorite Toppings Ideas:
Shredded lettuce or mixed greens
Fresh whole or chopped spinach
Rice (white, brown, or wild)
Cauliflower rice
Quinoa
Black beans
Refried Beans
Diced tomatoes (fresh or Rotel)
Chopped green onions
Chopped purple onion
Chopped cabbage
Corn
Shredded carrots
Sliced avocado or guacamole
Extra shredded cheese (2% milk)
Salsa (green, red, or both)
Diced or sliced jalapeños
Sour cream or Greek yogurt
2% cottage cheese (best to add to taco bowls)
Fresh cilantro
This chicken is truly one of those recipes that makes life easier and tastier. Simple ingredients, big flavor, and endless ways to enjoy it.
Have you tried it yet? Let me know which way you like it best — quesadillas, tacos, or nachos — in the comments!
Happy cooking! 🌮🍲
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