Salsa shredded Mexican chicken

Submitted by Cheryl Lee Barrett

Salsa shredded Mexican chicken

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Serving: 4
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes


  • 1 kg chicken breasts
  • 1 diced red capsicum
  • 1 diced onion
  • 2 grated carrots
  • 1 small can corn kernels
  • 2 jars mild taco salsa
  • 1 empty salsa jar water
  • 1 pkt taco seasoning


  • Place all in slow cooker on low 4-5 hrs stirring at half way mark.
  • Pull chicken out when done, shred with 2 forks, return chicken to sauce, stir through and serve in taco boats/wraps with salad and grated cheese and or sour cream 🙂

3 thoughts on “Salsa shredded Mexican chicken”

  1. This will be a regular in our house! So tasty! Easy to make. We had it on wraps with salad & sour cream!
    Mm leftovers tomorrow for lunch… Yum

  2. l’m planning on making this today but was wondering what size salsa jar you refer to in the recipe. The jars l got are 375gm, is that correct?

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