This crockpot salsa chicken recipe takes 5 minutes of prep to make juicy and seasoned shredded chicken! Use it for easy dinners: tacos, burrito bowls, enchiladas, and more!
Honestly, for years I was a slow cooker skeptic. All the recipes I tried turned out kind of bland, or called for lots of cream and canned soups. Here’s a recipe that’s changed it for me and I make regularly: this Crockpot Salsa Chicken!
The best part is that it’s totally hands off: just add chicken breast, salsa, and a couple spices to a slow cooker and stir. The shredded chicken comes out juicy and perfectly seasoned — great for tacos, enchiladas, and my favorite: chicken fajita bowls! My 9 year old has been shoveling it at breakneck speed.
Watch Me Make This Salsa Chicken
Ingredients You’ll Need
It’s literally a matter of dump and stir: so all you need to worry about are the ingredients!
- Chicken: You’ll need 4 boneless skinless chicken breasts, about 2 pounds. It also doubles easily, which is great for feeding a crowd.
- Salsa: All you need is one jar of tomato salsa. I usually use mild so people can add their own heat. You can also try salsa verde for a green version.
- Spices: My secret seasoning blend is a bit of cumin, smoked paprika, garlic powder, and onion powder.
You don’t even need to add liquid: the salsa and the chicken release liquid as they cook!
How To Make Crockpot Salsa Chicken
Here’s all you have to do (or jump to the recipe below):
- Mix the ingredients. Stir the salsa, spices, and kosher salt together in the slow cooker, then add the chicken and coat.
- Cook. Cook on Low heat for 5 to 6 hours, or on High for 2 to 3 hours, until the chicken is tender and cooked through.
- Shred. Switch the slow cooker to Warm. Shred the chicken in the pot with two forks or a potato masher.
Pro Tips For Juicy Shredded Chicken
- Use a thermometer. Chicken is safe to eat at 165°F, but I let mine go to 180°F so it pulls apart easily.
- Do not put frozen chicken in a crockpot! The USDA recommends thawing chicken before it goes in a slow cooker: this is so it doesn’t sit too long at an unsafe temperature.
- Cook on Low if you can. High works in a pinch, but I’ve found that Low gives the most tender texture.
Ways To Serve Salsa Chicken
This is my favorite way to meal prep: make a big batch, then eat off of it all week! Here are some ideas for serving:
- Fajita bowls: My favorite way! See my Chicken Fajita Bowls recipe. Serve it over rice with charred bell peppers and onion.
- Tacos: Serve it in tortillas with cilantro and a squeeze of lime, a cilantro lime slaw, and dollop of Greek yogurt or chipotle ranch.
- Burrito bowls and burritos: Add cilantro lime rice, black beans, and corn, or roll it into a burrito.
- Enchiladas: Stuff it into my chicken enchiladas.
- Quesadillas: Add it to my easy cheese quesadilla for lunch.
- Nachos: Throw it tortilla chips with cheese, sour cream, and guacamole for a loaded nachos vibe.
- Salad topper: Add it to any salad to make an easy weeknight meal.
Variations and Additions
Once you have the base recipe down, you can add the following:
- Black beans and corn: Add a drained can of black beans and a cup of corn for the last 30 minutes.
- Creamy: Some people like to stir in 4 ounces of cream cheese: this would make a super creamy, rich version.
- Instant Pot: Short on time? Use the pressure cooker method from my Instant Pot shredded chicken.
Storage, Freezing, And Reheating
Leftovers store well for 3 to 4 days in the fridge. You can also freeze leftovers: place the chicken and liquid in storage containers and freeze up to 3 months. Thaw overnight in the fridge, and reheat over low heat or in the microwave.
Dietary Notes
This crockpot salsa chicken recipe is gluten-free, dairy-free, and Mediterranean diet friendly.
Frequently Asked Questions
Cook it on Low for 5 to 6 hours or on High for 2 to 3 hours.
Yes! There’s no need to brown the chicken first. Make sure it’s thawed if frozen, and that it reaches at least 165°F before you shred it.
Not for this recipe! The salsa has liquid, and the chicken releases more as it cooks.
Rubbery or dry chicken may have cooked too long, or it can sometimes happen when you cook on High for only a few hours.
1 to 2 hours on the warm setting.
Crockpot Salsa Chicken
This crockpot salsa chicken recipe takes 5 minutes of prep to make juicy and seasoned shredded chicken! Use it for easy dinners: tacos, burrito bowls, enchiladas, and more!
- Prep Time: 5 minutes
- Cook Time: 5 to 6 hours
- Total Time: 0 hours
- Yield: 8 (½ cup) 1x
- Category: Main Dish
- Method: Crockpot, Slow Cooker
- Cuisine: American
- Diet: Dairy-Free, Gluten-Free, Mediterranean Diet
Ingredients
- 4 boneless skinless chicken breasts (about 2 pounds)
- ¾ teaspoon kosher salt
- 1 teaspoon each garlic powder, onion powder, cumin, and smoked paprika
- 16 ounces (about 2 cups) tomato salsa
Instructions
- In a slow cooker, mix the salsa with the spices and kosher salt. Add the chicken and toss to coat, then cover with the lid.
- Cook on Low for 5 to 6 hours, until the chicken is tender and cooked through and the internal temperature measured with a food thermometer is at least 180°F.
- Once cooked, set the slow cooker to Warm. Shred the chicken using two forks or a potato masher. Taste and add additional salt as needed (all salsa brands vary). Store leftovers in an airtight container with some of the cooking liquid for up to 3 days in the refrigerator.
Notes
Variations: Add a drained can of black beans and a cup of corn for the last 30 minutes.
Doubling the chicken: For serving a crowd, doubling the chicken recipe works well in the slow cooker and makes about 8 cups shredded chicken (8 servings).
To cook the chicken on High: Cook on High for 2 to 3 hours instead of Low for 5 to 6 hours.
