Salsa Chicken is so easy to make and so versatile!
- 1 lb Chicken thighs, boneless and skinless
- 3/4 c Salsa
- 1 TB Taco seasoning
Preheat oven to 350°F.
In a 2-3 quart casserole dish, layer the raw chicken pieces first, then sprinkle with the taco seasoning. Pour the salsa over the top.
Cover and bake for 45 to 50 minutes at 350°F.
Once it is finished baking, allow the chicken to cool for at least 15 to 20 minutes, and then shred the meat. (Use two forks, or any other method you prefer – the longer you wait, the more likely the meat will just fall apart – it sometime shreds just by stirring!)
Instant Pot Method:
Combine all ingredients in the Instant Pot.
Set the time to 18 minutes.
Once the cooking cycle is done, wait at least 20 minutes before venting. The longer you wait, the easier the chicken will be to shred.
Use the chicken in your burritos, tacos, quesadillas, and taco salads. Enjoy!
Calories: 175kcal | Carbohydrates: 2g | Protein: 12g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 74mg | Sodium: 322mg | Potassium: 247mg | Fiber: 0g | Sugar: 1g | Vitamin A: 255IU | Vitamin C: 0.8mg | Calcium: 16mg | Iron: 0.6mg
Nutrition values are estimates only, using online calculators. Please verify using your own data.