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Recipe from Simpler Savory

The recipe

No Carb Crockpot Salsa Chicken

Prep
10 min
Cook
240 min
Total
250 min
Servings
6 servings

Nutrition Facts

Serving multiplier

Nutrition values scale; ingredient amounts stay as written.

Original author values. Recipe yield: 6 servings.

calories
210

2× the original author values. Recipe yield: 6 servings.

calories
420

3× the original author values. Recipe yield: 6 servings.

calories
630
Values are reproduced from the source recipe; this site only applies the selected linear multiplier and does not estimate nutrients.

Ingredients

  • 2 pounds boneless skinless chicken breasts or thighs — patted dry
  • 2 cups thick salsa — fire-roasted or tomatillo; no added sugar
  • 1 teaspoon kosher salt — divided, to taste
  • 1/2 teaspoon black pepper
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon smoked paprika — optional
  • 1 lime — juiced, plus extra to taste
  • 1/4 cup fresh cilantro — chopped, for serving
  • 1 tablespoon tomato paste — optional, if salsa is very thin
  • 2 tablespoons chopped pickled jalapeños — optional, for heat
  • 2 tablespoons diced green chiles — optional

Instructions

  1. In a small bowl, combine salt, black pepper, chili powder, cumin, garlic powder, onion powder, and smoked paprika.
  2. Pat chicken dry and rub all over with the spice mix to lightly coat both sides.
  3. Place chicken in a slow cooker in a single layer if possible. Pour salsa over to mostly submerge; add tomato paste if salsa is very thin.
  4. Cover and cook on LOW for 3 to 4 hours for breasts or 4 to 6 hours for thighs, until the chicken is opaque and fork-tender.
  5. Transfer chicken to a board and shred with two forks (or shred directly in the pot), leaving some larger pieces for texture.
  6. Return shredded chicken to the crock, stir to coat in the reduced salsa, and taste for seasoning.
  7. Stir in fresh lime juice and adjust salt to taste. Fold in cilantro just before serving.
  8. For saucier chicken, add a splash more salsa or a few tablespoons of chicken broth. For thicker filling, leave on WARM uncovered 10 to 15 minutes to reduce.
  9. Serve in lettuce wraps, over cauliflower rice, or with low-carb toppings like avocado, pickled jalapeños, and queso fresco if desired.

Notes

Cool to just warm, then store with its sauce in airtight containers for up to 4 days in the fridge or freeze up to 3 months. Reheat gently on the stovetop with a splash of water or salsa until hot, or microwave in 45–60 second bursts, stirring between. Add a squeeze of lime if it seems dry.

Source: https://simplersavory.com/no-carb-crockpot-salsa-chicken/