Wednesday, January 4, 2012

Clean Eating Salsa Barbeque Chicken Tacos (Crockpot)

Makes 8 servings, about 2/3 cup each
My husband loves anything involving salsa and tortillas and I love anything involving minimal effort and not having to remember to defrost the chicken. That means this recipe is a win-win for our family :) This is a great dump-and-go recipe that makes a whole bunch of really tender, juicy shredded chicken with a very interesting barbeque-y flavor. We serve it as taco meat but you could use it as a sandwich topper, in a salad, on rice, whatever. Go crazy!

We eat ours as a taco salad in homemade tortilla bowls

  • 6 chicken breast halves (about 1.5 lbs, frozen solid is just fine!)
  • 16 oz jar salsa
  • 6 oz can tomato paste
  • 2 tsp ground (dry) mustard
  • 1/4 cup molasses
  • 2 Tbsp worcestershire sauce
  • 3 Tbsp apple cider vinegar
  • 3 Tbsp honey
ONE: Dump everything into the crockpot and stir. Cover and cook on high for 4 hours or on low for 6-8 hours.

TWO: Remove the chicken from the sauce and shred it using two forks. Stir the shredded chicken back into the sauce and let it cook 30 minutes more with the lid off to thicken the sauce. 

Scoop servings out with a fork to let the extra liquid drip out. Freeze leftovers in 2/3 cup servings using the medium/large portions method to feed your freezer stash.

Per 2/3 cup serving- 244 Calories (28 Calories from Fat), 3g Total Fat, 1g Saturated Fat, 72mg Cholesterol, 584mg Sodium, 24g Carbohydrates, 2g Dietary Fiber, 18g Sugars, 28g Protein, 10% DV Vitamin A, 6% DV Vitamin C, 3% DV Calcium, 11% DV Iron 



  1. This looks so good! Do you have any suggestions on what to substitute the tomato paste with? Is it really important to the taste of the recipe?

    1. I made this the other day and used an 8 oz. can of tomato sauce because I didn't have tomato paste and it turned out amazing! This recipe is insanely good!!

  2. Hmmmmm.... you know what might actually work would be pureed sweet potato. It's almost the same texture. Or maybe even some apple sauce. Both of those would make it a little sweeter and less savory, though.

    To be honest, in the picture I actually used a few cubes of frozen leftover enchilada sauce from the sneaky chicken enchiladas and a can of diced tomatoes instead of salsa because that's what I had on hand making it this time around. It was still great. If you just don't have tomato paste and that's why you're looking for a substitute you could always use plain tomato sauce instead. This is a pretty versatile recipe. I think you could throw almost anything in there and it would work :)


  3. Hi there - this looks great! Do you think you could make it without molasses or would it taste like something was missing? Thanks!

    1. I think it would be a bit less barbequey (not a word but you know what I mean!) but still good.