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Easy Crockpot Salsa Chicken Meal Prep

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A foolproof, slow-cooker salsa chicken recipe that yields tender, shreddable meat perfect for meal prep. Simple ingredients like chicken, salsa, and ranch mix create a juicy, flavorful dish that is ready in hours with minimal active effort.

Ingredients

Scale
  • 2 to 3 pounds boneless, skinless chicken breasts
  • 1 large jar (24–26 oz) medium or chunky salsa
  • 1/2 cup low-sodium chicken broth
  • 1 packet (1 oz) ranch dressing mix
  • 2 tablespoons taco seasoning
  • 1 teaspoon cumin
  • Optional: 1 can black beans, rinsed and drained
  • Optional: 1 cup corn, frozen or canned
  • Optional: 1 avocado, sliced for serving

Instructions

  1. Rinse chicken breasts and pat dry. Place them in the bottom of a 6-quart slow cooker in a single layer.
  2. Pour the entire jar of salsa over the chicken, followed by the chicken broth. Spread salsa to coat the chicken.
  3. Sprinkle the ranch dressing mix, taco seasoning, and cumin evenly over the top. Do not stir yet.
  4. Cover and cook on Low for 6-7 hours (or High for 3-4 hours) until chicken reaches an internal temperature of 165°F.
  5. Transfer chicken to a cutting board or bowl. Shred using two forks, discarding any fat.
  6. Return shredded chicken to the slow cooker and stir into the sauce. Let rest for 5-10 minutes to reabsorb flavors.
  7. Portion into meal prep containers. Store in the refrigerator for up to 4 days or freeze for up to 3 months.

Notes

If the sauce is too thin, mix 1 tsp cornstarch with 1 tbsp cold water and stir in during the last 15 minutes of cooking. For a thicker sauce, leave the lid off during the last 20 minutes on High. Ensure chicken breasts are uniform in size for even cooking. Taste and adjust seasoning with salt or lime juice after shredding.

Nutrition

Keywords: crockpot salsa chicken, meal prep, slow cooker chicken, easy dinner, healthy meal prep, ranch chicken, salsa chicken