Juicy Shreddable Crockpot Chicken Breast: Easy 4-Ingredient Recipe
A simple, slow-cooker chicken recipe that yields tender, shreddable meat using just chicken, salsa, black beans, and taco seasoning. Perfect for busy weeknights and meal prep.
- Prep Time: 10 minutes
- Cook Time: 4-8 hours
- Total Time: 4 hours 10 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: Mexican
Ingredients
Scale
- 2 to 3 large boneless, skinless chicken breasts
- 1 jar (16 oz) medium or mild salsa
- 1 can (15 oz) black beans, rinsed and drained
- 1 packet (1 oz) taco seasoning or 2 tablespoons homemade blend
- 3 cloves fresh garlic, minced
- 1 tablespoon fresh lime juice
Instructions
- Rinse chicken breasts and pat dry. Place them in the bottom of a 4-6 quart slow cooker.
- Pour the entire jar of salsa over the chicken and add the rinsed black beans on top.
- Sprinkle taco seasoning evenly over the mixture, then add minced garlic and drizzle with lime juice.
- Cover and cook on High for 4-5 hours or Low for 6-8 hours, until chicken reaches 165°F and shreds easily.
- Remove lid and use two forks to shred the chicken directly in the pot.
- Stir shredded chicken into the sauce and cook uncovered on High for 10-15 minutes to thicken the sauce.
Notes
Cooking on Low is recommended for the best shreddable texture. If the sauce is too watery, leave the lid off for an extra 20 minutes. If using frozen chicken, increase cooking time by 1-2 hours. For a spicy version, use hot salsa and add jalapeños.
Nutrition
- Serving Size: Approximately 1/4 of
- Calories: 250300
- Sugar: 4
- Sodium: 600
- Fat: 5
- Saturated Fat: 1
- Carbohydrates: 15
- Fiber: 4
- Protein: 30
Keywords: crockpot chicken, slow cooker chicken, shredded chicken, easy dinner, meal prep, gluten-free, low carb, healthy chicken recipe