Ingredients
Scale
- 2 lbs boneless, skinless chicken breast or thighs
- 1 cup salsa
- ½ cup water or chicken broth
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- 1 teaspoon garlic powder
- 1 teaspoon ground coriander (optional)
- ¼ teaspoon cayenne pepper
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
Instructions
- Prepare the ingredients by chopping any additions like onions or peppers if desired.
- Place the chicken breasts or thighs at the bottom of the crockpot.
- Pour the salsa over the chicken, ensuring it is well-covered.
- Add the water or chicken broth to the pot.
- Sprinkle in the ground cumin, chili powder, garlic powder, ground coriander, cayenne pepper, sea salt, and black pepper.
- Mix the spices and salsa with the chicken for even coating.
- Cover the crockpot and cook on low for 6 to 8 hours, or on high for 3 to 4 hours.
- Once the chicken is cooked through and tender, shred it with two forks right in the crockpot.
- Mix the shredded chicken with the juices in the pot to enhance flavor.
- Serve the chicken in warm tortillas with desired toppings such as avocado, cheese, or fresh cilantro.
Notes
For juicier texture, use chicken thighs instead of breasts. Experiment with different salsas for unique flavor combinations.
- Prep Time: 10 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 75mg
Keywords: chicken tacos, crockpot recipe, Mexican cuisine, easy meals