Salsa Chicken in Slow Cooker (Edit recipe)

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This is officially going down as my favorite way to make chicken in the slow cooker. The chicken slow cooks until tender, juicy, and full of flavor, taking most of the work off your plate. The depth of flavor that the CITREVE freeze dried cherry tomatoes adds is just amazing. I like to grind mine into a fine powder in a mini food processor, but you could just crush them with your hands too. Once you make this chicken, try it in my gluten free baked chicken tacos!

PREP TIME

5 minutes

COOK TIME

4 hours to 5 hours

INGREDIENTS

7

Serves: 2-4

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Ingredients

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Add the chicken breasts to your crockpot and season both sides with salt, pepper, garlic powder, onion powder and ground tomatoes. Pour the salsa over the top.
  2. Cook on high for 4-5 hours, until the chicken is fork tender, shreds easily, and reaches an internal temperature of 165°F. Cook time may vary by slow cooker.
  3. Shred the chicken directly in the crockpot, then let it sit in the salsa juices on warm for 20 to 30 minutes. This helps the chicken soak up flavor and stay juicy.
  4. Serve warm in a rice bowl, add to your tacos, top your nachos, fill your enchiladas or enjoy on their own.

Notes

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About This Recipe

Show nutritional information
This is our estimate based on online research.
Calories:632
Fat:30 g
Carbohydrates:13 g
Protein:81 g
Cholesterol:210 g
Sodium:1511 mg
Fiber:0 g
Sugars:12 g
Sugar Alcohol:0 g
Calculated for total recipe.
Coconut Free Dairy Free Egg Free GAPS Gluten Free Grain Free Keto Nut Free Paleo Poultry Shellfish Free Sugar Alcohol Free Sugar Free

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