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.
Estimated reading time: 7 minutes
What You’ll Love About Crockpot Salsa Chicken
- Made with just 3 ingredients
- Just 2 minutes of prep
- 3 hour cook time
- Endless ways to eat it
- Healthy and easy weeknight dinner
- Can make as spicy or mild as you like
Ingredients
- Chicken breast – 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.
- Garlic powder – If you like a little more heat, you can add some chili powder or hot sauce, too.
- Salsa – 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.
- Extra Flavor – Add a sprinkle of chili powder, cumin, or taco seasoning before cooking or add a squeeze of lime juice before serving if desired.
Emily’s Tip
I prefer cooking the chicken at a high temp for a lower cooking time so that it doesn’t completely shred into nothing. I like the crockpot salsa chicken to be tender, but not mushy.
How to Make Salsa Chicken
This is an overview, the detailed instructions can be found below in the recipe card.
- Prep chicken. Add chicken to the bottom of your slow cooker and season chicken breasts with garlic powder, sea salt, and pepper.
- Cook salsa chicken. Top chicken with salsa and cook in the slow cooker, until it shreds easily with forks and reaches an internal temperature of 165 degrees F.
- Serve. Stir the salsa mixture with the shredded chicken before serving and be sure to use a slotted spoon to take the chicken out so it’s not too juicy.
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.
Storage
Store leftover salsa chicken in an airtight container in the refrigerator for 3-4 days.
How to reheat
Reheat the chicken in the microwave or a hot skillet, just until heated through.
Can you freeze salsa chicken?
Yes, you can freeze Mexican salsa chicken. Store in a freezer bag or container (stasher bags and glass storage containers work well) for 2-3 months.
How to Serve Salsa Chicken
There are so many ways to enjoy this salsa chicken! It’s delicious in tacos, on tostadas, or
- 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, swap out this chicken in these chicken tostadas.
- 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.
More Easy Slow Cooker Recipes
If you like this slow cooker salsa chicken, you might also like some of these other easy slow cooker recipes:
Want More?
Read more about my nutrition philosophy here and follow Emily on Instagram or TikTok for family dinner recipe videos and tips for feeding kids.
Crockpot Salsa Chicken
- Prep Time: 2 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 5 minutes
- Yield: 8 servings
- 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
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Place the chicken in the base of the slow cooker.
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Sprinkle raw chicken with garlic powder, sea salt, and pepper.
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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.
-
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.
- Recipe makes 8 big servings, but you can definitely stretch it to more.
- Use cooked salsa chicken in shredded chicken nachos, baked quesadillas, or on tostadas.
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.
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!