Welcome back to Sunday Scratchups, your one stop shopping for weekly recipes from scratch around grocery store matchups! This week Jewel has boneless skinless chicken breast on sale for $1.99/lb (Butcher Block only), Pete’s is at $1.99/lb, and Valli has boneless skinless thighs at $1.79/lb, so we’re revisiting an oldie but goodie: Super easy Three Ingredient Slow Cooker Salsa Chicken. This one is my go-to for busy evenings, since it takes just two minutes to throw everything in the Crock Pot and forget it in the morning — and everyone here looooves it.
For this recipe you’ll want either boneless skinless chicken breast or chicken thighs. It’s juicier with thighs, but they’re harder to find on sale, so watch clearance. My pack here was from Target clearance (regularly $5.99 for 1.75 lbs, minus $2.00 clearance sticker, minus $1.50/1 coupon = $2.49, or $1.42 a pound). Especially if you’re near a Super Target, always check the meat clearance and carry Gold ‘n Plump coupons with you, because you’ll often find a deal. As far as salsa, I used about 2/3 of a larger leftover jar of salsa verde from the Dominick’s clearance sales, but you can print this Chi-Chi’s coupon to get 16 oz jars for $1.04 if you’re headed to Super Target, $.50 at Jewel ($1.50 on sale this week!) or wait for Red Gold to go $.99 at Centrella stores again. Always pick up your tortillas at ALDI, where El Milagro corn are $.33 and flour $.89 every day. We get at least two dinners out of this recipe for our family of four.
Easy Three Ingredient Salsa Chicken
1.5-3 lbs boneless skinless chicken breast or thighs
One packet taco seasoning
One 16 oz jar salsa — verde or otherwise
Place chicken in crockpot. Sprinkle taco seasoning over chicken. Pour salsa over everything. Cook on low for 7-10 hours, shred, and serve with your favorite taco fixings.
How much easier can you get?
The other nice thing about Slow Cooker Salsa Chicken is that this basic recipe is infinitely adaptable. Want it spicier? Use hot salsa and taco seasoning when cooking, or add jalapeño slices and hot sauce when assembling. Want it milder? Just use mild salsa. Gluten free? Use corn tortillas rather than flour. Dairy free? Skip the cheese and sour cream when assembling your tacos. Low carb? Serve yours on a low carb wrap or lettuce wrap. Want to stretch your chicken further, or sneak in some extra nutrition? Add a can of black beans and a can of corn to the Crock Pot before cooking. Hate tortillas? Serve over rice or on a taco salad.
Play with the basic recipe and fixings to suit your own family’s tastes and dietary needs, and enjoy a super easy weeknight meal that should please everyone in the house — it surely does here!
Easy Print Version
- 1.5-3 lbs boneless skinless chicken breast or thighs
- One packet taco seasoning
- One 16 oz jar salsa -- verde or otherwise
- Place chicken in crockpot.
- Sprinkle taco seasoning over chicken.
- Pour salsa over everything.
- Cook on low for 7-10 hours, shred, and serve with your favorite taco fixings.