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Healthy Crockpot Salsa Chicken! The best shredded chicken recipe for a simple meal prep or low calorie wholesome dinners or lunches.
Love to eat in bulk? Guilty over here! Eating in bulk is what led me to needing to lose 80 pounds. I was always that person that more was better.
Something I learned when during my 80 pound weight loss journey and taught myself to cook is that you CAN eat in bulk when you add a ton of vegetables to a meal. Vegetables are naturally low in calories and they’re filled with fiber and water.
That means they’re more filling and will keep you full for hours!
Veggies are a great way to add bulk to your basic meals without adding a ton of calories and something I talk a lot about to my weight loss clients.
Healthy Crockpot Salsa Chicken
Now you can ADD bulk to your meal prep with this easy shredded chicken recipe made healthy in the crockpot!
It’s a simple slow cooker meal made with your favorite salsa and loaded with veggies. This no brainer chicken recipe is great for a high protein meal prep or to serve for lunch or dinner!
What You Need
- Chicken Breast (I get mine from ButcherBox)
- Red Salsa, sugar free
- Green, Red, Orange, Yellow Bell Peppers
- Shredded Cabbage
- Chicken Broth
- Salt and Pepper
How To Make Shredded Chicken Salsa in a Crockpot
Making this shredded chicken recipe in your crockpot is super simple. Seriously, this recipe will be one you’ll want to make on repeat. It’s so easy!
Add everything to your crockpot except the shredded cabbage. Cook on high 4-5 hours or on low 8 hours until the chicken is shreddable. Then shred the chicken, stir in the cabbage and stir!
What To Serve Shredded Chicken With
Serve your salsa chicken over brown rice, lettuce, quinoa, cauliflower rice or over grilled or roasted veggies. Top it with salsa, sliced avocado, cilantro or whatever you like on your tacos and enjoy!
Healthy Crockpot Salsa Chicken
Ingredients
- 1 1/2 lb chicken breast, boneless, skinless
- 16 oz red salsa
- 1/2 cup chicken broth, no sodium added
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1 orange bell pepper, diced
- 1 yellow bell pepper, diced
- salt and pepper to taste
- 10 oz cabbage, shredded
Instructions
- Place all ingredients except the cabbage in a crockpot except the cabbage. Cover and set to cook on high for 4-5 hours or low 8 hours.
- Remove the cover of the crockpot and shred the chicken by pulling it apart with two forks. If it shreds easily, it is done. If it does not shred easily, it needs to cook slightly longer.
- Once the chicken is done and shredded, stir in the cabbage until it has wilted down into the sauce. It will take a few minutes to stir and wilt it in completely, but it will eventually.
- Serve the shredded chicken over lettuce, cauliflower rice, brown rice or quinoa and with more veggies.
- Store in the refrigerator up to 7 days.
Notes
- One serving is approximately 1 1/2 to 2 cups.
- My Amazon shop has more products similar to those used for this recipe and that I recommend to my weight loss clients.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Fixed this tonight, and really like it! (In general, I’m not the biggest fan of salsa chicken.) My one question is this – You say each serving is 164 kcal, and that there are 6 servings. I feel like what I ended up with is more than 6 servings. Do you know approximately how much you’re considering a serving? I weighed my portion and had 222 gm.
It’s about 1 1/2 to 2 cups per serving. Glad you enjoyed it!