This is a quick and tasty Instant Pot recipe for shredded chicken with salsa and the right amount of spices.

Ingredients: 1.5 lbs boneless, skinless chicken breasts. 1 cup salsa. 1 cup diced tomatoes. 1 cup black beans, drained and rinsed. 1 cup corn kernels. 1 teaspoon cumin. 1 teaspoon chili powder. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. 1/2 teaspoon paprika. 1/2 teaspoon oregano. Salt and pepper to taste. 1 cup shredded cheddar cheese optional. Fresh cilantro for garnish.

Instructions: In the Instant Pot, put chicken breasts. Put black beans, corn, cumin, chili powder, garlic powder, onion powder, paprika, oregano, salt, and pepper in a bowl. Mix them all together. Add the salsa to the Instant Pot and pour it over the chicken. Position the valve so that it seals, then close the Instant Pot lid. Place the food in the pot and add high pressure. After it's done, quickly let the pressure out and open the Instant Pot. Using two forks, shred the chicken and then mix it back into the salsa. If you want, you can add shredded cheddar cheese and let it melt. Salsa Chicken from the Instant Pot can be served on top of rice or tortillas. Add fresh cilantro as a garnish before serving.

Prep Time: 15 minutes

Cook Time: 10 minutes

This easy and flavorful Crockpot Salsa Chicken is perfect for busy days. Just toss everything into the slow cooker, and let it do its magic. The salsa adds a tangy kick to the tender chicken, making it versatile for various dishes.

Ingredients: 4 boneless, skinless chicken breasts. 1 cup gluten-free salsa. 1 teaspoon cumin. 1 teaspoon garlic powder. 1/2 teaspoon chili powder. Salt and pepper to taste. Optional toppings: diced avocado, chopped cilantro, lime wedges.

Instructions: In a crock pot, put the chicken breasts. Put salsa, cumin, garlic powder, and chili powder in a bowl and mix them together. Put the salsa mix on top of the chicken. Add pepper and salt. When the chicken is done, cover it and cook on low for 6 to 8 hours or high for 3 to 4 hours. Use two forks to shred the chicken after it's done cooking. Serve hot with extras like diced avocado, chopped cilantro, and lime wedges if you want.

Prep Time: 10 minutes

Cook Time: 240 minutes

A simple and flavorful chicken dish made in the slow cooker with salsa and spices. Perfect for busy days when you want a delicious meal ready with minimal effort.

Ingredients: 4 boneless, skinless chicken breasts. 1 cup salsa. 1 can 14 ounces diced tomatoes, drained. 1 can 4 ounces diced green chilies. 1 teaspoon cumin. 1 teaspoon chili powder. Salt and pepper to taste. 1/4 cup chopped fresh cilantro optional. Cooked rice or tortillas for serving.

Instructions: In the slow cooker's bottom, put chicken breasts. Cut up green chilies, cumin, chili powder, salt, and pepper and put them in a bowl. Add the salsa. Cover the chicken breasts with the salsa mix. Set the cooker to low for 6 to 8 hours or high for 3 to 4 hours. Remove the lid and cook the chicken until it is soft and fully cooked. Take two forks and shred the chicken. Then, mix it with the sauce in the slow cooker. If you want, you can serve it with tortillas or cooked rice and chopped cilantro on top.

Prep Time: 10 minutes

Cook Time: 240 minutes

This Crock Pot Mexican Chicken is a flavorful and easy dish perfect for busy weeknights. With tender chicken breasts cooked in salsa, black beans, corn, and taco seasoning, it's a deliciously simple meal.

Ingredients: 4 boneless, skinless chicken breasts. 1 cup salsa. 1 cup black beans, drained and rinsed. 1 cup corn kernels, frozen or canned. 1 tablespoon taco seasoning. 1 cup shredded cheddar cheese. 1/4 cup chopped fresh cilantro optional.

Instructions: In the bottom of the crock pot, put chicken breasts. Salt, pepper, black beans, corn, and salsa should be put on top of the chicken. When the chicken is done, cover it and cook on low for 6 to 8 hours or high for 3 to 4 hours. During the last 30 minutes of cooking, sprinkle shredded cheddar cheese on top. If you want, you can add chopped fresh cilantro on top when it's done before serving.

Prep Time: 10 minutes

Cook Time: 240 minutes

This Easy Slow Cooker Chicken Dinner is perfect for busy weeknights. With just 5 simple ingredients, you can have a delicious and satisfying meal ready with minimal effort. The chicken comes out tender and flavorful, infused with the savory goodness of salsa and taco seasoning.

Ingredients: 4 boneless, skinless chicken breasts. 1 cup chicken broth. 1 cup salsa. 1 packet taco seasoning. 1 can black beans, drained and rinsed.

Instructions: Put chicken breasts in the crock pot. Put salsa, taco seasoning, and chicken broth in a bowl and mix them together. Put the mix on top of the chicken breasts. Put black beans in the crock pot. When the chicken is done, cover it and cook on low for 6 to 8 hours or high for 3 to 4 hours. Serve hot, with cilantro or shredded cheese on top if you want.

Prep Time: 10 minutes

Cook Time: 240 minutes

With this Salsa Chicken Grilled Cheese Sandwich recipe, you can turn plain grilled cheese into a meal full of flavor. The chicken with salsa and gooey cheddar cheese make a tasty sandwich that can be eaten for lunch or dinner.

Ingredients: 2 boneless, skinless chicken breasts. 1 cup salsa. 1 cup shredded cheddar cheese. 4 slices of bread. 2 tablespoons butter. Salt and pepper to taste.

Instructions: Add salt and pepper to the chicken breasts. Put the pan on medium-high heat and add a little oil. For 5 to 6 minutes on each side, or until done, cook the chicken breasts. Take the chicken out of the pan and use two forks to shred it. Put salsa in the same pan and heat it up until it starts to bubble. Put the chicken shreds back into the pan and mix them in. Each piece of bread should have one side brushed with butter. In a clean skillet over medium-low heat, put a piece of bread with the butter side down. Put a lot of the salsa chicken mixture on top of the bread. Add some crumbled cheddar cheese on top of the chicken. Spread butter on one more slice of bread and put it on top. About 3 to 4 minutes on each side, or until the bottom piece of bread is golden brown and the cheese melts. Do the same thing with the second sandwich. Take it out of the pan, let it cool a bit, and then cut it in half diagonally. Grab a Salsa Chicken Grilled Cheese Sandwich while it's still hot and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

These Gluten-Free Salsa Chicken Tacos are easy to make and taste great. You can use either the Instant Pot or the Slow Cooker. When you cook the chicken with salsa, taco seasoning, cilantro, and lime juice, you get a tasty filling that goes well with corn tortillas and your favorite toppings.

Ingredients: 1.5 lbs boneless skinless chicken breasts. 1 cup salsa. 1 tbsp taco seasoning gluten-free. 1/4 cup chopped fresh cilantro. 1 tbsp lime juice. Salt and pepper to taste. Corn tortillas, for serving. Taco toppings of your choice lettuce, tomatoes, avocado, etc..

Instructions: Put chicken breasts in the Instant Pot or Slow Cooker. Place the chicken in a dish. Add salsa. Next, add taco seasoning, cilantro, lime juice, salt, and pepper. Put the Instant Pot on Manual, High Pressure for 15 minutes with the lid on tight. In a slow cooker, cook the chicken on low for 4 to 6 hours or high for 2 to 3 hours, or until it is soft and cooked all the way through. Use two forks to shred the chicken after it's done cooking. Put the chicken shreds inside corn tortillas and top them with your favorite taco ingredients.

Prep Time: 10 minutes

Cook Time: 15 Instant Pot or 4-6 hours Slow Cooker

This Easy Salsa Chicken Skillet is a delicious keto and low-carb dish that's quick to prepare and bursting with flavor. Tender chicken breasts are seasoned and simmered in salsa, then topped with melted cheddar cheese for a satisfying meal.

Ingredients: 4 boneless, skinless chicken breasts. 1 cup salsa. 1 cup shredded cheddar cheese. 1 tablespoon olive oil. 1 teaspoon cumin. 1 teaspoon chili powder. Salt and pepper to taste. Fresh cilantro for garnish optional.

Instructions: Add cumin, chili powder, salt, and pepper to chicken breasts to make them taste better. In a pan, heat the olive oil over medium-high heat. The chicken breasts should be browned on both sides after you add them. This should take about 5 minutes per side. Turn the heat down to medium-low and cover the chicken breasts with salsa. Place a lid on top and let it simmer for 10 to 15 minutes, or until the chicken is fully cooked and soft. Cover the chicken breasts again and sprinkle shredded cheddar cheese on top. Let the cheese melt. If you want, add fresh cilantro as a garnish before serving.

Prep Time: 10 minutes

Cook Time: 20 minutes