Crockpot Salsa Chicken
This Crockpot Salsa Chicken is the best throw-and-go recipe. It's made with six simple ingredients and takes just 5 minutes to prep. Serve this chicken in tacos or burrito bowls, over nachos, in fajitas, you name it!
4 Servings
| Nutrition (1 serv.) | Amount | Nutrition (1 serv.) | Amount |
|---|---|---|---|
| Calories | 234 kcal | Sugar | 3 g |
| Carbs | 5 g | Cholesterol | 94 mg |
| Protein | 31 g | Sodium | 1060 mg |
| Fat | 9 g | Fiber | 1 g |
| Sugar | 3 g | ||
| Cholesterol | 94 mg | ||
| Sodium | 1060 mg | ||
| Fiber | 1 g |
Prep Time: 5 min Cook Time: 180 min Total Time: 185 min
Ingredients
4 boneless skinless chicken breasts
½ teaspoon chili powder
½ teaspoon garlic powder
½ teaspoon salt
1 cup jarred tomato salsa (mild, medium or hot)
1 cup shredded mozzarella cheese
Instructions
Place chicken breasts in a 3-4 quart slow cooker.
Stir together chili powder, garlic powder and salt and sprinkle over chicken breasts.
Pour salsa on top of chicken.
Put the lid on the slow cooker and cook on low for 3-4 hours, until the chicken breasts reach an internal temperature of 165 degrees F.
Turn the slow cooker off, open the lid and sprinkle with cheese. Put the lid and allow cheese to melt for 5-10 minutes before serving.