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A hand dipping a silver fork inside a white bowl filled with easy shredded chicken made with salsa.
3.75 from 4 votes
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Slow Cooker Salsa Shredded Chicken

A Slow Cooker Salsa Shredded Chicken recipe that is quick, easy, gluten free and can be made using a Crock-Pot.

Course Main Course
Cuisine Mexican
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings 6 servings
Calories 187 kcal
London Brazil

Ingredients

  • ½ c. chicken broth
  • 2 lbs. chicken breasts uncooked
  • 1 c. salsa mild-medium
  • 1 t. cumin
  • ½ t. paprika
  • ½ t. garlic powder
  • 1/8 t. cayenne pepper
  • 1 t. salt
  • ½ t. pepper
  • 2 T. cream cheese

Instructions

  1. Pour chicken broth into the bottom of a slow cooker. Add chicken and then pour the salsa on top.
  2. In a small bowl combine the next 6 ingredients. Sprinkle the seasoning ingredients on top of the chicken breasts.
  3. Cover and turn slow cooker on Low for 6-8 hours or High for 4-6 hours.
  4. During the last 30 minutes of cooking, shred chicken with a fork and add in cream cheese. Cover and let cook for 30 more minutes.
  5. Give chicken a good stir before serving. Chicken tastes great in tacos or served in a rice bowl. Enjoy!
Nutrition Facts
Slow Cooker Salsa Shredded Chicken
Amount Per Serving
Calories 187 Calories from Fat 36
% Daily Value*
Fat 4g6%
Cholesterol 97mg32%
Sodium 591mg26%
Potassium 687mg20%
Carbohydrates 2g1%
Sugar 1g1%
Protein 32g64%
Vitamin A 285IU6%
Vitamin C 4mg5%
Calcium 19mg2%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.