Taco Tuesday is a staple in my household. I love just about any set of ingredients rolled up in a freshly made flour tortilla. You might be thinking, "Tacos every week? Doesn't that get boring?" At first, I admit, it did. I kept making the same fillings week after week, trying to make dinner quick and easy. Once I discovered the recipe below, I realized that my slow cooker could do most of the work for me, and creating a new taco each week became easy!
This four-ingredient shredded chicken recipe uses salsa and smoky paprika to season the chicken and keep it juicy as it cooks. The end result doesn't have to be for tacos: You could easily use this chicken to make a delicious BBQ sandwich, add extra broth and vegetables to create chicken noodle soup, or combine it with corn, black beans and a creamy cilantro dressing for a fun Southwestern-style chicken salad. The possibilities are endless!
4-Ingredient Slow Cooker Salsa Chicken
6-8
5 minutes
3 hours
3 hours, 5 minutes
4 boneless, skinless chicken breasts
2 cups of your favorite salsa (red or green)
12 ounces low-sodium chicken broth
2 teaspoons paprika
Salt and pepper to taste
Place all the ingredients from chicken through paprika in a 6-quart slow cooker. Stir to combine, turning the chicken so it is well coated in the sauce.
Season with a pinch of salt and freshly ground black pepper.
Cover and cook on high for 3 hours, until the chicken is cooked through and easily shreds with a fork.
Shred the chicken and toss it in the cooking liquid.
Store any excess chicken in an airtight container and refrigerate for up to five days.
Note: All slow cookers are a little bit different in temperature and calibration. This recipe was tested in Cooktop Cove's Test Kitchen using this slow cooker, which is available for purchase here. Disclosure: This post contains affiliate links which help support our website. 