Place chicken in a 4-to-6-quart slow cooker. Top with fajita vegetables and salsa. Cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours until chicken reaches an internal temperature of 165 degrees.
Recipe
Author
Hy-Vee Test Kitchen
Save Options
Description
Our Slow Cooker Salsa Chicken is perfect for weeknight dinner! You can prep it before leaving for school or work and come home to a hot cooked meal. And, did we mention, you only need 4 ingredients?
For more 4 ingredient #HyVee4Dinner recipes, follow us on Instagram!
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (1-lbs.) pkg. Hy-Vee True boneless skinless chicken breasts | ||
| 1 (1-lbs.) pkg. Hy-Vee Short Cuts fajita vegetables | ||
| 1 (16-oz.) bottle Hy-Vee mild thick and chunky salsa | ||
| 4 Hy-Vee fajita-size flour tortillas | ||
| Desired toppings, such as: shredded cheese, sour cream, cilantro, etc. |
Things To Grab
- 4-to-6-quart slow cooker
- 2 forks
Directions
Remove chicken breasts from slow cooker and shred using two fork. Return to slow cooker and heat through. Serve slow cooked chicken, veggies, and salsa in flour tortillas topped with desired ingredients.
Nutrition facts
Servings
300 Calories per serving
Amounts Per Serving
- Total Fat: 5g
- Cholesterol: 85mg
- Sodium: 880mg
- Total Carbohydrates: 31g
- Protein: 30g
Daily Values
0%
Iron 10%
0%
Calcium 8%
0%
Vitamin D 0%
0%
Potassium 10%
Recipe Source:
Hy-Vee Test Kitchen