Slow Cooker Salsa Pulled Chicken (Easy Meal Prep, High-Protein)
This is one of those “dump it in and let it do its thing” recipes that feels almost too easy… but delivers BIG flavor every single time.
Ingredients
- 2 pounds boneless skinless chicken breasts, or thighs
- 1 (16-ounce) jar salsa, mild, medium, or spicy—your call! (~2 cups)
- 1 heaping tablespoon taco seasoning
Optional finishing suggestions:
- Juice of ½ lime
- Fresh chopped cilantro or chopped scallions
Instructions
- Add to slow cooker: Place the chicken in the bottom of your slow cooker. Pour the salsa on top. Sprinkle with taco seasoning. Give it a mix to blend the seasoning with the salsa and spread all over the chicken.
- Cover and cook: Cover and cook on LOW for 8 hours or HIGH for 4 hours, until the chicken is tender and easily shreds with a fork.
- Shred and serve: Using two forks, shred the chicken directly in the slow cooker and stir it into the juices. Taste and add an optional squeeze of fresh lime juice and 2 to 4 tablespoons chopped cilantro if desired (but it’s great on its own, no extras needed!). Let sit for 5–10 minutes so the flavors meld.
Notes
• Storage: Store in an airtight container in the fridge for up to 4 days.
• Freezer-friendly: Freeze in portioned containers for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove or microwave.
• Make it spicier: Add diced jalapeño, a pinch of cayenne, or use a hot salsa. You can even swap in salsa verde for a tangier, zippier twist.
• Lower sodium tip: Choose a reduced-sodium salsa and salt-free taco seasoning.
Nutrition Information per serving
Serving Size: 1 cupCalories: 250Carbohydrates: 8gProtein: 42gTotal Fat: 5g— Unsaturated Fat: 4g— Saturated Fat: 1gCholesterol: 130mgSodium: 860mgPotassium: 888mgFiber: 2gTotal Sugar: 4g— Natural Sugar: 4g— Added Sugar: 0g
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.