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Slow Cooker Salsa Chicken Salad

Ready to upgrade your Taco Tuesday? You can whip this up together in a hurry without a lot of fuss, and it is all made possible with a little creativity and your Crock Pot! Chips and salsa is the ultimate appetizer, but I do love to enjoy salsa throughout the week. From eggs and salsa to an easy tray of nachos, there is just about nothing that salsa canโ€™t pair with! ๐Ÿ˜‰ I want to show you how I made a delicious southwest salad with flavorful lime chicken! If youโ€™re preparing a meal for a crowd, break out the slow cooker. 

You can cook large portions without a lot of work, and cleanup is a breeze! This recipe is a two-part process. First, you’re going to prepare the chicken in the slow cooker. There will plenty for leftovers throughout the week! You can use the salsa chicken in a tortilla, in your favorite taco, or as a salad topping as described here.

Break out the slow cooker and toss in chicken breasts. I actually cooked from frozen, so adjust your cooking time as needed. Top chicken breasts with one full jar of your favorite salsa. I used a chunky salsa! Add four or five tablespoons of lime juice and a tablespoon of minced garlic. I chose the chunky salsa since there are big chunks of crisp onions and hand-picked jalapenos which provide the perfect flavor! 

Salsa Chicken Hack

You can skip the slow cooker by buying shredded chicken from a can in the store! I’ve got directions for that too below.

Once your slow cooker is full of your ingredients, set it to low for six hours. When you have about fifteen minutes left, you can start preparing your salad! I used a head of lettuce, spinach, and cabbage. Chop finely to make a delicious base. Top with shredded cheese, your favorite dressing, and pile on your freshly cooked salsa chicken! 

If you are creating this without a slow cooker and using shredded chicken, you can try adding the shredded chicken to a large bowl before combining with ranch dressing.

Next, add salsa. Mix until well combined. Place in a serving bowl and optionally top with sour cream, cheddar cheese and cilantro.

You can enjoy it as is, or pair it with a salad as mentioned. We can enjoy salsa chicken in multiple ways, but it is A FAST way to eat a healthier protein dish.

Slow Cooker Salsa Chicken Salad

Slow Cooker Salsa Chicken Salad

Yield: 4
Prep Time: 10 minutes
Cook Time: 6 hours
Total Time: 6 hours 10 minutes

Try slow cooker chicken with salsa! Use it in tacos, tortillas, in a salad, or on its own!

Ingredients

Slow Cooker Chicken

  • 4 boneless skinless chicken breasts
  • 1 jar of salsa
  • 1 tbsp minced garlic
  • 4 tbsp lime juice

Salad

  • 1 bag of romaine lettuce salad mix
  • 1/4 cup shredded cheese
  • 4 tbsp ranch
  • 1 handful of pumpkin seeds
  • Tortilla strips

Instructions

    Break out the slow cooker and toss in chicken breasts. I actually cooked from frozen, so adjust your cooking time as needed. Top chicken breasts with one full jar of your favorite salsa. I used a chunky salsa!

    Add four or five tablespoons of lime juice and a tablespoon of minced garlic. I chose the chunky salsa since there are big chunks of crisp onions and hand-picked jalapenos which provide the perfect flavor! 

    Once your slow cooker is full of your ingredients, set it to low for six hours. When you have about fifteen minutes left, you can start preparing your salad!

    I used a head of lettuce, spinach, and cabbage. Chop finely to make a delicious base or use a pre-made salad mix. Top with shredded cheese, your favorite dressing, and pile on your freshly cooked salsa chicken! 

Notes

Alternate recipe idea if you don't have time for the Crock Pot:

Serves: 8,ย Time: 5 minutes

Ingredients

  • 24 ounces chicken breast shredded
  • 1/2 cup salsa fresh or jarred
  • 1/2 cup ranch dressing
  • cheddar cheese optional
  • sour cream optional
  • cilantro optional

Instructions

  • Add the shredded chicken to a large bowl
  • Then add ranch dressing
  • Next add salsa
  • Mix until well combined
  • Place in a serving bowl and optionally top with sour cream, cheddar cheese and cilantro

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Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 399Total Fat: 17gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 113mgSodium: 360mgCarbohydrates: 18gFiber: 7gSugar: 4gProtein: 44g

The nutritional information here is an estimate. While I try to provide accurate information via Nutritionix, this information is provided as a courtesy and there is no guarantee that it will be completely accurate. I am not a certified nutritionist and any information sunnysweetdays.com should only be used as a general guideline.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Choose how you enjoy it! Above is enjoying the shredded chicken with cheese and sour cream and below is it paired with a crunchy salad!

You can’t go wrong with either version. There’s enough for leftovers, and you can make this for an easy lunch too. Prepare, pack, and take to work!

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Krystal | Sunny Sweet Days
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