Simple Salsa Chicken in Slow Cooker
Simple Salsa Chicken in Slow Cooker is a easy Tex-Mex recipe that serves 4. 380 calories per serving. Recipe by David & Kate Ingram - Symbiotic Fitness on YouTube.
Prep: 5 min | Cook: 6 hrs | Total: 6 hrs 20 min
Cost: $13.93 total, $3.48 per serving
Ingredients
- 4 pieces Boneless Skinless Chicken Breasts (frozen, approx. 2 lb total; from Costco)
- 2 cups Pace Picante Salsa (store‑bought, high‑sodium; can substitute any chunky tomato‑pepper salsa)
Instructions
Place frozen chicken in the slow cooker
Open the package of frozen boneless skinless chicken breasts and arrange the pieces in the bottom of the slow‑cooker insert.
Time: PT5M
Add salsa and cover the chicken
Measure 2 cups of Pace Picante salsa and pour it evenly over the chicken, making sure each breast is fully covered.
Time: PT1M
Cook on high
Secure the lid, set the slow cooker to HIGH, and cook for 6 hours.
Time: PT6H
Temperature: High (≈200°F/93°C)
Shred and serve
After cooking, use two forks (or spoons) to pull the chicken apart until it is fully shredded and mixed with the salsa. Serve immediately or store for later use.
Time: PT5M
Nutrition Facts
- Calories
- 380
- Protein
- 30 g
- Carbohydrates
- 10 g
- Fat
- 5 g
- Fiber
- 2 g
Dietary info: Gluten‑Free, Dairy‑Free, Paleo‑Friendly, Keto‑Friendly, Low‑Carb
Allergens: None (check salsa label for possible nightshade sensitivity)
Ingredient Substitutions
- Instead of Boneless Skinless Chicken Breasts: Chicken thighs (boneless, skinless), Turkey breast
- Instead of Pace Picante Salsa: Homemade salsa, Rotel salsa, Fresh tomato‑pepper salsa
Equipment Needed
- Slow Cooker (Crock‑Pot)
- Measuring Cup
- Forks (or two large spoons)
- Knife
- Cutting Board
Critical Steps — Do Not Skip
- Ensuring the chicken is fully covered with salsa before cooking
- Cooking for the full 6 hours on high without lifting the lid
- Shredding only after the chicken reaches 165°F internal temperature
Chef Tips from the Video
- For extra flavor, stir in a tablespoon of lime juice or chopped cilantro just before serving.
- If you like spice, add a dash of hot sauce or a chopped jalapeño to the salsa.
Troubleshooting
Chicken is dry or stringy.
Make sure the salsa fully covers the meat; add a splash of broth or water if needed and keep the cooker on high for the full time.
Chicken is not shredding easily.
Check that the internal temperature has reached 165°F; if not, cook for an additional 30 minutes.
Excess liquid after cooking.
Remove the lid and let the chicken sit for 5 minutes; the salsa will thicken, or you can drain a little before serving.
Storage
Refrigerator: Store in an airtight container for 3–4 days.
Freezer: Freeze in a zip‑top bag or container for up to 3 months.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- The shredded chicken can be made up to 2 days ahead and kept refrigerated.
- Portion and freeze for quick meals; reheat gently on the stove or microwave.
Frequently Asked Questions
What is the cultural significance and history of salsa shredded chicken in Tex‑Mex cuisine?
Salsa shredded chicken blends the Mexican tradition of slow‑cooked, shredded meat (often used in tacos and burritos) with the American love for convenient, one‑pot meals. The use of salsa as a cooking liquid reflects the Tex‑Mex emphasis on fresh, tomato‑pepper sauces that add bright flavor and moisture.
How does salsa shredded chicken differ from traditional Mexican pollo deshebrado?
Pollo deshebrado is usually simmered in broth or adobo with spices, while salsa shredded chicken is cooked directly in a chunky salsa, giving it a tangier, slightly sweeter profile and a higher sodium content typical of store‑bought salsa.
What regional variations of shredded chicken exist within Tex‑Mex and broader Mexican cuisine?
In Northern Mexico, shredded chicken may be cooked with dried chilies and served with cheese. In Texas, it’s common to use tomato‑based salsa or pico de gallo, often served in tacos or over rice. Some regions add black beans or corn for extra texture.
What occasions or celebrations is salsa shredded chicken traditionally associated with in Tex‑Mex culture?
It’s a popular weekday family dinner, a go‑to for game‑day gatherings, and a staple for potlucks because it can be made ahead and kept warm in a slow cooker for hours.
What authentic ingredients are traditionally used in salsa shredded chicken, and what are acceptable substitutes?
Authentic ingredients include fresh tomatoes, onions, jalapeños, cilantro, and lime. The video uses Pace Picante salsa for convenience; you can substitute any chunky salsa or make a fresh version with the same vegetables.
What other Tex‑Mex dishes pair well with salsa shredded chicken?
Serve it with warm corn tortillas, Mexican rice, refried beans, guacamole, or a simple cabbage slaw for a balanced meal.
What are the most common mistakes to avoid when making salsa shredded chicken in a slow cooker?
Common errors include not fully covering the chicken with salsa, lifting the lid too often which extends cooking time, and not checking that the internal temperature reaches 165°F before shredding.
Why does this recipe use a slow cooker on high for 6 hours instead of low or a pressure cooker?
Cooking on high for 6 hours ensures the frozen chicken thaws and cooks evenly while allowing the salsa to infuse flavor. Low would require 8‑10 hours, and a pressure cooker would change the texture, making the meat less tender for shredding.
Can I make salsa shredded chicken ahead of time and how should I store it?
Yes, the chicken can be cooked a day or two in advance, refrigerated in an airtight container, and reheated gently. It also freezes well for up to three months; thaw overnight in the fridge before reheating.
What does the YouTube channel David & Kate Ingram – Symbiotic Fitness specialize in?
The YouTube channel David & Kate Ingram – Symbiotic Fitness focuses on healthy, fitness‑oriented cooking, meal‑prep ideas, and nutrition tips that support an active lifestyle while keeping recipes simple and delicious.
How does the YouTube channel David & Kate Ingram – Symbiotic Fitness's approach to Tex‑Mex cooking differ from other cooking channels?
David & Kate emphasize nutrient‑dense, low‑sodium adaptations of classic dishes, often using whole‑food ingredients and convenient shortcuts like frozen proteins, which sets them apart from channels that prioritize traditional flavor over health considerations.
Last updated: September 6, 2026
