Crockpot Salsa Chicken
This Crockpot Salsa Chicken comes together with just TWO ingredients and is perfect for weekly meal prep. You can make tacos, burrito bowls, salads and more using this pulled chicken!
Servings: 4 servings
- 1 tbsp olive oil
- 3 chicken breasts
- 1 (500mL) container fresh salsa
- Romaine lettuce, chopped
- Sliced avocado
- Black beans, rinsed and drained
- Sliced jalapenos
- Shredded cheese
- Sour cream
- Corn tortillas
- Cooked rice
Add olive oil, chicken and salsa to crockpot and cook on low for 8 hours. Remove chicken breasts after cook time is finished, shred, and add back to crockpot, stirring well.
Serve with toppings of choice. Will keep in glass meal prep bowls in the fridge up to 4-5 days.
If freezing chicken: wait for chicken to cool closer to room temperature then freeze in small glass containers with lids. Defrost in the fridge overnight and reheat in microwave for 2-3 minutes to serve.
Calories: 160kcal | Protein: 24g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 73mg | Sodium: 132mg | Potassium: 420mg | Vitamin A: 35IU | Vitamin C: 1.3mg | Calcium: 6mg | Iron: 0.4mg