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.
Prep Time15 minutes mins
Cook Time6 hours hrs
Total Time6 hours hrs 15 minutes mins
Course: Main Course
Cuisine: Mexican
Servings: 6 servings
- 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
Pour chicken broth into the bottom of a slow cooker. Add chicken and then pour the salsa on top.
In a small bowl combine the next 6 ingredients. Sprinkle the seasoning ingredients on top of the chicken breasts.
Cover and turn slow cooker on Low for 6-8 hours or High for 4-6 hours.
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.
Give chicken a good stir before serving. Chicken tastes great in tacos or served in a rice bowl. Enjoy!
Calories: 187kcal | Carbohydrates: 2g | Protein: 32g | Fat: 4g | Cholesterol: 97mg | Sodium: 591mg | Potassium: 687mg | Sugar: 1g | Vitamin A: 285IU | Vitamin C: 4mg | Calcium: 19mg | Iron: 0.9mg