Slow Cooker Salsa Chicken Meal Prep (3 Ingredients, Cheap & High Protein)
A simple slow cooker recipe that combines chicken breasts, salsa, and optional taco seasoning for an eight-hour hands-off meal prep that yields shredded chicken packed with protein. This versatile dish works as the foundation for tacos, salads, grain bowls, and more throughout the week.
Equipment
- slow cooker
- paper towels
- cutting board
- two forks
Ingredients
- 3-4 pounds boneless, skinless chicken breasts (6-8 breasts)
- 2 cups fresh or jarred salsa
- 1 packet (1 ounce) taco seasoning, optional
- 1 lime, juiced (optional)
- 1 small onion, diced (optional)
- Fresh cilantro for serving (optional)
- Diced jalapeño for heat (optional)
Instructions
- Step 1: Pat chicken breasts dry with paper towels and arrange them in a single layer in your slow cooker.
- Step 2: Pour salsa directly over the chicken breasts. Sprinkle taco seasoning packet over top if using, then gently stir to distribute. Add a squeeze of fresh lime juice if desired.
- Step 3: Cover the slow cooker and cook on low for 7-8 hours, or on high for 4-5 hours, until chicken is fork-tender and shreds easily.
- Step 4: Transfer cooked chicken to a cutting board. Using two forks, pull the chicken apart into shreds. Return shredded chicken to the slow cooker and stir into the salsa.
Notes
Store shredded chicken in an airtight container in the refrigerator for up to four days. Freeze in portions using freezer bags for up to three months. Reheat gently in a skillet over medium heat or microwave for 90 seconds. Chicken thighs can be used instead of breasts for juicier meat; reduce cooking time to 6-7 hours. Choose salsa spice level based on preference. Serve with tacos, salads, breakfast scrambles, or grain bowls.