Description
Easy and flavorful Salsa Chicken served over cauliflower rice. A healthy and customizable meal perfect for busy weeknights!
Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts
- 1 (16 ounce) jar of your favorite salsa (I prefer a medium heat!)
- 1 packet (1 ounce) taco seasoning
- 1/2 cup chicken broth (optional, for extra moisture)
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 large head of cauliflower, or 2 (12 ounce) bags of pre-riced cauliflower
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and pepper to taste
- Optional: 1/4 cup chopped cilantro for garnish
- Shredded cheddar cheese
- Sour cream or Greek yogurt
- Avocado slices
- Chopped green onions
- Hot sauce
- Lime wedges
Instructions
- Pat the chicken breasts dry with paper towels. Season them generously with salt and pepper on both sides.
- Heat the olive oil in a large skillet over medium-high heat. Once the oil is shimmering, carefully place the chicken breasts in the skillet, making sure not to overcrowd the pan. Sear the chicken for about 3-4 minutes per side, until they are nicely browned. This step adds a lot of flavor, but if you’re short on time, you can skip it. If you skip this step, just add the chicken directly to the slow cooker or Instant Pot.
- Place the seared (or unseared) chicken breasts in the slow cooker. Pour the entire jar of salsa over the chicken, ensuring that all the pieces are well coated. Sprinkle the taco seasoning evenly over the salsa-covered chicken. If you want a bit more moisture, add the 1/2 cup of chicken broth. Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours, or until the chicken is cooked through and easily shreds with a fork.
- Place the seared (or unseared) chicken breasts in the Instant Pot. Pour the entire jar of salsa over the chicken, ensuring that all the pieces are well coated. Sprinkle the taco seasoning evenly over the salsa-covered chicken. Add the 1/2 cup of chicken broth. Secure the lid and set the valve to sealing. Cook on high pressure for 10-12 minutes, followed by a natural pressure release for 10 minutes, then a quick release of any remaining pressure.
- Once the chicken is cooked, carefully remove it from the slow cooker or Instant Pot and place it on a cutting board. Use two forks to shred the chicken into bite-sized pieces.
- Return the shredded chicken to the slow cooker or Instant Pot, and stir it into the salsa sauce. Let it simmer for another 15-20 minutes to allow the flavors to meld together. This step is crucial for a richer, more flavorful dish. If the sauce is too thin, you can simmer it uncovered for a bit longer to allow it to reduce. If it’s too thick, add a splash more chicken broth.
- If you’re using a whole head of cauliflower, remove the outer leaves and cut the cauliflower into florets. Place the florets in a food processor and pulse until they are finely chopped and resemble rice. Be careful not to over-process, or you’ll end up with cauliflower puree! If you’re using pre-riced cauliflower, you can skip this step.
- Heat the olive oil in a large skillet over medium heat. Add the cauliflower rice to the skillet and cook, stirring occasionally, for about 5-7 minutes, or until it is tender-crisp. Don’t overcook it, or it will become mushy.
- Season the cauliflower rice with garlic powder, onion powder, salt, and pepper. Stir well to combine. Taste and adjust the seasonings as needed. I sometimes add a pinch of red pepper flakes for a little extra heat.
- If you like cilantro, stir in the chopped cilantro during the last minute of cooking.
- Divide the cauliflower rice evenly among bowls or plates.
- Spoon a generous amount of the salsa chicken over the cauliflower rice.
- Top with your favorite toppings, such as shredded cheddar cheese, sour cream or Greek yogurt, avocado slices, chopped green onions, hot sauce, and lime wedges.
- Serve immediately and enjoy! This dish is also great for meal prepping. You can store the salsa chicken and cauliflower rice separately in the refrigerator for up to 3-4 days.
Notes
- Spice Level: Adjust the amount of taco seasoning and the heat level of the salsa to your liking. For a milder dish, use a mild salsa and reduce the amount of taco seasoning. For a spicier dish, use a hot salsa and add a pinch of cayenne pepper.
- Chicken Thighs: You can substitute chicken thighs for chicken breasts. Chicken thighs are more flavorful and tend to stay more moist during cooking. If using chicken thighs, you may need to adjust the cooking time slightly.
- Vegetarian Option: For a vegetarian option, substitute the chicken with black beans or chickpeas. You can also add other vegetables, such as corn, bell peppers, or zucchini.
- Add Beans: Stir in a can of drained and rinsed black beans or pinto beans to the salsa chicken for added protein and fiber.
- Cream Cheese: For a creamier sauce, stir in 4 ounces of cream cheese during the last 15 minutes of cooking.
- Corn: Add a can of drained sweet corn to the salsa chicken for added sweetness and texture.
- Bell Peppers: Dice a bell pepper (any color) and add it to the slow cooker or Instant Pot along with the chicken and salsa.
- Zucchini: Dice a zucchini and add it to the slow cooker or Instant Pot along with the chicken and salsa.
- Make it a Bowl: Add other ingredients to make it a complete bowl. Consider adding chopped tomatoes, black olives, or a dollop of guacamole.
- Make it a Salad: Serve the salsa chicken over a bed of lettuce with your favorite salad toppings.
- Make it a Wrap: Use the salsa chicken as a filling for tortillas or lettuce wraps.
- Freezing Instructions: Allow the salsa chicken to cool completely before transferring it to a freezer-safe container. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating. The cauliflower rice can also be frozen, but the texture may change slightly upon thawing.
- Reheating Instructions: Reheat the salsa chicken in the microwave or on the stovetop until heated through. Reheat the cauliflower rice in the microwave or in a skillet with a little bit of olive oil.
- Prep Time: 15 minutes
- Cook Time: 35 minutes