I used to think eating on plan meant bland chicken and sad rice.
Then I made this crockpot salsa chicken, and it completely changed how I think about low point dinners.
Three ingredients, almost zero effort, and it somehow tastes like something you’d order instead of something you’re “allowed” to eat.
Let’s get into it.
Why This Recipe Works
The crockpot does almost all the work here, and the salsa does double duty as both the seasoning and the sauce.
Cooking the chicken low and slow in that salsa means it absorbs flavor the entire time instead of just sitting in a plain broth. By the time it’s done, it shreds apart on its own. 🌶️
Keeping the ingredient list short also keeps the points low. No hidden oils, no heavy cream, just real food doing real work.
What You’ll Need
| Ingredient | Amount |
|---|---|
| Boneless, skinless chicken breasts | 2 lbs |
| Salsa (any variety, mild to hot) | 16 oz jar |
| Taco seasoning | 1 packet (or 2 tbsp homemade) |
| Chicken broth | 1/4 cup |
| Fresh cilantro, chopped | for topping |
| Lime, cut into wedges | 1 |
Pick a salsa you’d genuinely eat on its own. Since it’s the main flavor here, a good one makes a real difference.
Tools You’ll Need
- Slow cooker (crockpot)
- Two forks (for shredding)
- Cutting board and knife
- Measuring spoons
- Tongs
Pro Tips
1. Use chicken breasts, not thighs, if you’re tracking points closely. Breasts are leaner, which keeps this dish lower in points without sacrificing much in flavor since the salsa carries most of it.
2. Don’t skip the chicken broth. It seems small, but it keeps the chicken from drying out during the long cook time, especially with leaner cuts.
3. Shred the chicken directly in the crockpot. Doing it right in the sauce means every shred soaks up more flavor instead of losing it on a separate cutting board.
4. Check for doneness with a thermometer, not just time. Chicken breasts vary in thickness, so 165°F internally is your real marker, not the clock.
5. Let it sit for 5 minutes after shredding before serving. This gives the chicken time to reabsorb some of that sauce sitting at the bottom.
Substitutions and Variations
- Different protein: Boneless, skinless chicken thighs work too, just expect a slightly higher point value.
- Spicier version: Use a hot salsa or add a diced jalapeño to the crockpot.
- Lower sodium: Use a low-sodium salsa and a reduced-sodium taco seasoning or homemade blend.
- Add beans: Stir in a can of drained black beans during the last 30 minutes for extra fiber and bulk.
- Instant Pot version: Cook on high pressure for 12 minutes with a natural release for 5 minutes.
- Freezer meal version: Combine raw chicken, salsa, and seasoning in a freezer bag. Freeze flat, then thaw and dump straight into the crockpot on cooking day.
Make Ahead Tips
This recipe is practically built for meal prep. Make a full batch, then divide it into containers for the week.
You can also assemble everything in the crockpot insert the night before, cover it, and refrigerate overnight. In the morning, just place the insert in the base and turn it on.
How to Make It
- Place the chicken breasts in the bottom of the crockpot.
- Pour the salsa evenly over the chicken.
- Sprinkle the taco seasoning over the top.
- Pour in the chicken broth around the edges.
- Cover and cook on low for 6 to 7 hours, or on high for 3 to 4 hours, until the chicken reaches 165°F internally.
- Remove the chicken and shred it with two forks, then return it to the crockpot and stir it into the sauce.
- Let it sit uncovered for 5 minutes to soak up more of the sauce.
- Top with fresh cilantro and a squeeze of lime before serving.
Weight Watchers Points and Nutrition Notes
This dish comes in low on points thanks to the lean protein and simple sauce base. On most current plans, a 4-ounce serving typically lands around 1 to 2 points, though your exact points may vary depending on your specific plan and the salsa you choose.
Here’s roughly what you’re working with per serving (recipe makes about 6 servings):
- Calories: about 160
- Protein: about 27g
- Fat: about 3g
For an even lower point option, choose a salsa with no added sugar and double check your taco seasoning for hidden sugars or oils.
What to Serve It With
- Cauliflower rice for a lower point base
- A bed of shredded lettuce for a taco bowl style dinner
- Warm corn tortillas if you’re not tracking points as closely that day
Leftovers and Storage
Store leftovers in an airtight container in the fridge for up to 4 days.
This recipe freezes exceptionally well. Portion it into freezer-safe containers or bags and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Reheat in the microwave in 30-second bursts, or gently on the stovetop over low heat.
FAQ
Can I use frozen chicken breasts?
Yes, though you’ll want to add an extra hour or two to the cook time to make sure it reaches a safe internal temperature.
Is this recipe spicy?
It depends entirely on the salsa you choose. Use a mild salsa for a gentler flavor, or a hot one if you like heat.
Can I make this on the stovetop instead?
Yes. Simmer everything together in a covered pot over low heat for about 25 to 30 minutes, until the chicken shreds easily.
What can I use instead of taco seasoning?
A mix of chili powder, cumin, garlic powder, and paprika works well as a homemade substitute.
Can I double this recipe?
Yes, just make sure your crockpot is large enough to hold everything without overfilling it, and the cook time stays about the same.
Wrapping Up
This recipe proved to me that eating on plan doesn’t have to mean settling for boring food.
It’s become one of my most-used dinners specifically because it takes almost no effort and still tastes like something worth looking forward to.
If you make this, come back and tell me what salsa you used, or how you served it. Tacos? Bowls? Straight out of the crockpot with a fork? 🌮
I’d love to hear how yours turned out.
