3-Ingredient Slow Cooker Salsa Chicken
This is the recipe for the mornings when we have a little energy and know the evening will have none. Three things go in the pot, and dinner exists eight hours later.
- Hands-on
- 3 min
- Total
- 6 hr
- Serves
- 6
- Dishes
- 1 slow cooker, 2 forks
Why this works for an ADHD brain
- It moves the effort to whichever part of the day you actually have energy in.
- No browning, no chopping, nothing to measure precisely.
- One batch becomes tacos, bowls and wraps, which is three dinners decided at once.
Ingredients
- 2 lbboneless skinless chicken breasts or thighs(thawed)
- 1 jar (16 oz)salsa
- 1 tbsptaco seasoning
Steps
- 1
Put the thawed chicken in the slow cooker and sprinkle with taco seasoning.
- 2
Pour the salsa over the top.
- 3
Cook on low for 6–7 hours or on high for 3–4 hours, until the chicken shreds easily.
- 4
Shred in the pot with two forks and stir into the sauce.
Where this usually stalls
Forgetting to start it in the morning.
Put the salsa jar on top of the slow cooker the night before as a visual reminder, and set a phone alarm labeled with the first step.
Even lazier version
On a forgotten morning, simmer the same three ingredients covered in a pot for 20–25 minutes, until the chicken reaches 165°F, then shred.
Easy swaps
- Use salsa verde for a tangier version.
- Stir in a drained can of black beans and corn for the last 30 minutes.
- Serve in tortillas, over rice, or on a baked potato.
Leftovers
Keeps 4 days in the fridge or 3 months in the freezer in portions.
Frequently asked questions
Can I put frozen chicken in the slow cooker?
Food safety agencies, including the USDA, advise thawing chicken first, because frozen meat can stay too long in the temperature range where bacteria grow before the slow cooker heats it through.
How do I know slow cooker chicken is done?
It shreds easily with two forks and reaches 165°F in the thickest part.