Crockpot Salsa Chicken
This crockpot salsa chicken recipe is easy, versatile, and incredibly flavorful! Made with just a few simple ingredients and minimal prep, let the slow cooker do the rest of the work. You’ll have flavorful and juicy chicken for tacos, salads, bowls, and more. Perfect for busy weeknights or meal prep, this recipe is as delicious as it is effortless.
I hate the term “dump and go”…
It’s an awful name, but for busy weeknights? You can’t beat the prep.
I prefer cooking the chicken at a high temp for a shorter cooking time so that it doesn’t completely shred into nothing. I like the crockpot salsa chicken to be tender, but not mushy.
It’s incredibly delicious and can be used in so many ways, I think you’ll love it as much as we do. It’s…
🌮 So versatile: You’ll love using this salsa chicken for tacos, burrito bowls, quesadillas, salads, and more!
🌶 Delicious & juicy: This chicken stays nice and juicy. It’s simple, easy, and delicious!
💪 High-protein: It makes a filling and nourishing base for meals that will instantly bump up the protein in whatever you’re eating.
🕒 Set it & forget it: It’s true dump-and-go slow cooker magic that requires zero prep or planning.
👨👩👧👦 Family favorite: Really easy to customize the spice levels so that it works for everyone in the family.
🥶 Freezer-friendly: Freeze leftovers for an even easier meal, some readers make a batch once a week and freeze extras!
You’ll also want to try my slow cooker shredded beef, ground turkey tacos, refried black beans, and elote in a cup.
Love this easy recipe! I make it once a week and have tacos, salad, nachos…it’s great! Thank you! I love your recipes and meal ideas! –Dani
Ingredient Notes
You’ll need some fresh ingredients and pantry staples to make this salsa chicken: chicken breasts (thighs also work beautifully), your favorite salsa, garlic powder, salt, and pepper.
Serving Suggestions
There are so many ways to enjoy this salsa chicken! Here are some of my favorite ideas:
- Baked Cheesy Chicken Tacos – These tacos are easy and cheesy, what more do you want in a weeknight dinner? Top your tacos with the classics: guacamole, sour cream, fresh cilantro, shredded cheese, green onions, and crunchy lettuce.
- Chicken Chilaquiles with Chips – My easy hack for chilaquiles at home (hint, it’s made with tortilla chips)! This method is easy and is a great way to use leftover chicken.
- Tostadas – We love tostadas at our house, pile on some chicken atop a layer of beans.
- Quesadillas – It’s delicious in crispy baked chicken quesadillas, or just add it to any other quesadilla.
- Burrito Rice Bowls – Top rice with shredded chicken, beans, corn salsa, cowboy caviar, shredded cheese, guacamole, or any of your other favorite taco toppings.
- Nachos – This slow cooker salsa chicken is perfect for these shredded chicken nachos.
- Taco Salad – Simply top the lettuce with salsa chicken, extra veggies like bell pepper, tomatoes, or roasted corn. Or make it just like my classic taco salad and swap out the meat.
Emily’s Tips & Tricks
- Cooking methods: I prefer cooking on Low heat so that the chicken doesn’t overcook or it will get mushy.
- Pro tip: Use a thick salsa. A chunkier salsa gives better texture and less liquid pooling in the slow cooker.
- Additions: Add a sprinkle of chili powder, cumin, or taco seasoning before cooking or add a squeeze of lime juice before serving if desired. At the end of cooking, you can shred the chicken and stir in frozen corn or rinsed black beans and heat in slow cooker on warm until the corn is warmed through.
Crockpot Salsa Chicken Recipe
- Prep Time: 2 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 5 minutes
- Yield: 8 servings 1x
- Category: Chicken
- Method: Slow Cooker
- Cuisine: Mexican
Description
This easy crockpot salsa chicken will become a weeknight staple – just 2 minutes to prep! Use in tacos, salads, burrito bowls, and more!
Ingredients
- 3 lbs. chicken breast (skinless, boneless)
- 1/2 tsp. garlic powder
- 1 tsp. sea salt
- 1/4 tsp. black pepper
- 1 1/2 cups salsa
Instructions
-
Place the chicken in the base of the slow cooker.
-
Sprinkle raw chicken with garlic powder, sea salt, and pepper.
-
Top with salsa to cover chicken.
- Place cover on slow cooker and cook on High for 2 1/2-3 hours, or Low for 5-6 hours, until chicken is cooked through to an internal temperature of 165 degrees F. (I prefer cooking on Low!)
-
Shred chicken with two forks.
Notes
- I think cooking on Low is preferred, but can easily be done on High. If it feels tough to shred, turn off heat and let sit for 10 minutes or so before shredding.
- The recipe makes 8 large servings, but you can definitely stretch it to more.
- Storage: Store leftover salsa chicken in an airtight container in the refrigerator for 3-4 days. Reheat the chicken in the microwave or a hot skillet, just until heated through.
- Ingredient notes: Use high-quality boneless skinless chicken breasts. You can also use chicken thighs if you prefer. (Thighs are one of my favorite cuts, so I get it!) Cook the salsa chicken thighs for 4 hours on high or until cooked through to a temperature of 185 degrees F. Grab your favorite jar of salsa, or use homemade salsa. You can really use any type of your favorite salsa, chipotle salsa, salsa verde, or even pineapple salsa for a sweeter and fruitier twist.
- Freezer: Store in a freezer bag or container (stasher bags and glass storage containers work well) for 2-3 months.
- Special tools: I’ve tried fancy crockpots and regular crockpots…I prefer the basic one!
- Serving: Use cooked salsa chicken in shredded chicken nachos, baked quesadillas, or on tostadas.
FAQs
No, it’s not recommended to put frozen chicken in the crockpot. It is a food safety issue because it is held at an unsafe temperature for too long. It also cooks unevenly. Let the chicken thaw first, then it’s ready for the slow cooker.
Yes, you can put raw chicken in the slow cooker and it’s an easy way to cook it!
I do not recommend cooking chicken for 12 hours, it’s just too long and it will dry out and turn mushy. I prefer shorter slow cooking times over really long ones for cuts like chicken.
Yes, you can absolutely cook chicken too long and it will become dry and mushy. While some cuts of meat can get tender with longer cooking times (like Patty’s crockpot beef stew), lean cuts of meat (like the chicken breasts here) can become dried out.
About the Author
Emily Dingmann is a recipe developer, nutrition expert, and founder of My Everyday Table. She specializes in creating easy, healthy recipes that help busy parents feed their families well every single day, without the stress. With a degree in Nutrition and over 20 years of experience, Emily shares family-friendly meals that are practical, nourishing, and full of flavor. Learn more about Emily’s approach to everyday cooking and nutrition here.
Food styling and photography by Loren Runion.
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We make this every month! Love having tacos one night and nachos another.
YES! So many ways to use it!
My whole family enjoys this one, thank you!
It’s a staple meal for us! Glad you enjoy it.
I often will double the recipe and freeze half – it’s great to have stashed for busy nights. We especially love it for burrito bowls and salads.
Good idea!! Thanks Mel.
Quick easy and tasteful very few ingredients I suffer from arthritis in my hands and if I can do it anyone
Hi Karen, glad it works for you! Thanks for sharing.
Love this easy recipe! I make it once a week and have tacos, salad, nachos…it’s great! Thank you! I love your recipes and meal ideas!
Thanks so much for your comment, Dani! So glad you enjoy it, such a great staple meal!