Introducing my 3-ingredient shredded salsa chicken – an easy slow cooker recipe that’s also often called Mexican shredded chicken.
This is a classic recipe and you can find dozens of versions of shredded salsa chicken all over the internet. Some use five or six ingredients, some add a dozen spices, and a few even turn it into a creamy casserole.
But I wanted to make this as simple as possible.
So instead of fancying it up with extra ingredients, I stripped it down to the essentials. This version uses just three ingredients and still comes out incredibly flavorful.
Why I Like This Simple 3-Ingredient Version Of Shredded Salsa Chicken
When I first experimented with shredded salsa chicken recipes, my goal was to keep it lean, simple, and high in protein while still tasting like real Mexican comfort food.
This version does exactly that.
The taco seasoning alone boosts the flavor tremendously, and because there are only three ingredients, the calories stay very low.
I’ve seen recipes that add oil, and I’ve even seen versions that mix in cream cheese. Personally, I don’t see the need for either. Oil just adds unnecessary calories, and cream cheese turns it into something closer to a dip than a healthy shredded chicken recipe.
If you want to sprinkle a little cheese on top later, go for it. There are plenty of lower-fat options that work well.
But honestly?
Three ingredients is all you need, and it couldn’t be simpler.
Taco Seasoning For Shredded Salsa Chicken (Homemade Or Store-Bought)
If you like, you can make your own taco seasoning from scratch. Here’s my Burn the Fat, Feed the Muscle taco seasoning recipe:
1.5 tsp cumin
1 Tbsp chili powder
1 tsp black pepper
½ tsp paprika
½ tsp salt
¼ tsp garlic powder
¼ tsp onion powder
¼ tsp dried oregano
¼ tsp cayenne pepper
This makes a small sample batch of about 2½ tablespoons. Taste it and adjust it if you like, then make a larger batch and store it in an airtight jar for future use.
One advantage of homemade seasoning blends is that you can control the heat and salt level. Add more cayenne if you like it spicy, or reduce the salt if you prefer.
Of course, store-bought taco seasoning works perfectly well too. Brands like Old El Paso and McCormick even make reduced sodium versions.
For example, the original Old El Paso taco seasoning packet contains about 1800 mg of sodium per ounce, while the reduced sodium version has around 1320 mg.
That sounds like a lot, but remember that the recipe typically serves four people, which comes out to about 330 mg per serving.
Also keep in mind that you don’t have to use the entire packet if you don’t want to.
Salt itself contains no calories, and when used in moderation it’s not something most healthy people need to worry about.
How Easy It Is To Make Shredded Salsa Chicken
I posted a photo of my shredded salsa chicken on Instagram recently and wrote a caption that said:
“If you have a chicken recipe that’s easier than this one, I want it!”
Someone replied, “Make the same shredded chicken recipe in an Instant Pot and it takes less than 30 minutes.”
Well… they almost got me on that one. Almost.
Because while the Instant Pot might cook it faster, slow cooker shredded salsa chicken is still about as easy as a recipe gets. It just takes a little longer to finish.
The beauty of this recipe is that you simply add the ingredients to the slow cooker, which takes about 2 minutes, turn it on, and come back 4 hours later to perfectly tender chicken that shreds effortlessly.
How To Serve Shredded Salsa Chicken
This shredded chicken is incredibly versatile. Once it’s cooked and shredded, you can use it in all kinds of quick meals.
Here are some of my favorite ways to serve it:
• Tacos – spoon the chicken into corn or flour tortillas and top with lettuce, tomatoes, and salsa
• Burrito bowls – serve over rice with beans, avocado, and vegetables
• Fajita vegetables meal prep – seen in the photo above
• Wraps – add the chicken to a whole wheat wrap with shredded lettuce and salsa
• Taco salad – pile it on top of a big salad with tomatoes, corn, and beans
• Quesadillas – layer it with lowfat cheese between tortillas and grill until crispy
• Stuffed sweet potatoes – top a baked sweet potato with salsa chicken and avocado
• Lettuce wraps – for a lighter, low carb option
Because the chicken is lean and high in protein, it also works great for meal prep. Make a batch at the beginning of the week and use it in different meals over the next few days.
Remember, you can customize this recipe or any other Burn the Fat recipe in the Burn the Fat Meal Planner software (members only login here)…
The Burn the Fat Meal Planner is the ultimate desktop software for meal planning and recipe creation and is included with Burn the Fat Inner Circle membership. Click Here and join us:
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-Tom Venuto,
Author of Burn the Fat Feed the Muscle
Founder of Burn the Fat Inner Circle
PS. Also be sure to try my cheesy Mexican rice and chicken casserole
About Tom Venuto, The No-BS Fat Loss Coach
Tom Venuto is a natural bodybuilding and fat loss expert. He is also a recipe creator specializing in fat-burning, muscle-building cooking. Tom is a former competitive bodybuilder and today works as a full-time fitness coach, writer, blogger, and author. In his spare time, he is an avid outdoor enthusiast and backpacker. His book, Burn The Fat, Feed The Muscle is an international bestseller, first as an ebook and now as a hardcover and audiobook. Tom is also the founder of Burn The Fat Inner Circle – a fitness support community with over 59,000 members worldwide since 2006. Click here for membership details
3 Ingredient Shredded Salsa Chicken
Equipment
- slow cooker
Ingredients
- 680 g chicken breast (24oz)
- 528 g salsa (2 cups)
- 28 g reduced sodium taco seasoning (1 oz packet)
Instructions
- Put whole chicken breasts in slow cooker
- Pour in salsa and add taco seasoning mix
- Stir to mix salsa with seasoning and coat chicken
- Shred chicken with two forks
- Serve over rice, or any other way you like: as taco filling, in burritos, over salads, with beans, etc.
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