Crockpot Two-Ingredient Salsa Chicken
Chicken breast and a jar of salsa cook 5 to 6 hours on LOW and shred into bowls with rice and greens, with portions weighed out at the counter.
Crockpot Two-Ingredient Salsa Chicken
Course: Main CourseDifficulty: Easy6
servings5
minutes5
hours30
minutesChicken breast and a jar of salsa cook 5 to 6 hours on LOW and shred into bowls with rice and greens, with portions weighed out at the counter.
Ingredients
2 lb boneless skinless chicken breasts
1 jar (16 oz) chunky salsa
1 tsp ground cumin
1 tsp chili powder
1 tsp garlic powder
1/2 tsp kosher salt
1 can (15 oz) black beans, drained
Juice of 1 lime
3 cups cooked brown rice
4 cups shredded lettuce or baby spinach
1 avocado, sliced
Fresh cilantro, for serving
Directions
- Put the chicken in the slow cooker in one layer.
- Sprinkle with the cumin, chili powder, garlic powder and salt.
- Pour the salsa over the top.
- Cover and cook on LOW for 5 to 6 hours.
- Check that the thickest part reads 165°F.
- Shred the chicken with two forks right in the pot.
- Stir in the black beans and let them warm for 10 minutes.
- Add the lime juice and taste.
- Divide the rice and greens into bowls.
- Top each with chicken, avocado and cilantro.
Notes
- Breast meat dries out past 6 hours, so check at hour five. Keeps 4 days in the refrigerator; portions pack well for lunch boxes.
Why two ingredients are enough
The salsa does the work of onions, tomatoes and acid at once, so the chicken needs little else. The spice rub adds depth without extra steps.
Breast meat is lean, so the time window is short. Check at hour five.
Salsa Chicken: swaps and one no
Chicken thighs work and stay more forgiving. A green salsa gives a tangy version. Do not use a thin, watery salsa. A chunky one gives a better sauce.
Shredding right in the pot lets the meat soak up the juices.
Meal prep
Divide the rice, greens and chicken into containers for lunches. Keep the avocado fresh by slicing it the same day. Pack the sauce with the chicken so it does not dry out when reheated.
A mistake with breast meat
Leaving it in the pot for the full day. Breast meat tightens past six hours and shreds into dry threads. Check at hour five, use a thermometer, and stir the shredded chicken back into the juices so it stays moist.
Crockpot Two-Ingredient Salsa Chicken at a glance
- Prep time: 5 minutes
- Cooking time: 5 hours 30 minutes
- Servings: 6 servings
- Ingredients: 12, led by boneless skinless chicken breasts, jar (16 oz) chunky salsa, ground cumin, chili powder
Tips for Crockpot Two-Ingredient Salsa Chicken
Breast meat dries out past 6 hours, so check at hour five. Keeps 4 days in the refrigerator; portions pack well for lunch boxes.
Crockpot Two-Ingredient Salsa Chicken FAQ
How long does Crockpot Two-Ingredient Salsa Chicken take?
Crockpot Two-Ingredient Salsa Chicken takes 5 hours 30 minutes of cooking after 5 minutes of prep.
How many people does Crockpot Two-Ingredient Salsa Chicken serve?
This recipe makes 6 servings.
What do I need to make Crockpot Two-Ingredient Salsa Chicken?
12 ingredients, led by boneless skinless chicken breasts, jar (16 oz) chunky salsa, ground cumin, chili powder. Amounts are in the recipe card above.
Part of: 10 Healthy Crockpot Recipes: Dinners With Portions Stated
