I just whipped up a batch of my go-to Crockpot salsa chicken, and let me tell you, it’s a total crowd-pleaser!
This dish is so easy to make, and the slow cooker does all the heavy lifting for you. Just toss some seasoned chicken and your favorite salsa into the pot, set it, and forget it!
A few hours later, you’ll have the most tender, flavorful shredded chicken that’s perfect for tacos, burritos, salads, or even just on its own.
Trust me, once you try this recipe, it’ll become a regular in your meal rotation.
Why You’ll Love This Crockpot Salsa Chicken
Effortless Preparation: With minimal ingredients and straightforward steps, this recipe is perfect for busy days.
Budget-Friendly: Using affordable ingredients like chicken breasts and salsa, this recipe stretches your grocery budget.
Crowd-Pleaser: This dish will be a hit with everyone, whether it’s a family dinner, a casual gathering, or a potluck.
Hands-Off Cooking: Using a slow cooker means you can set it and forget it. It frees up your time for other activities while dinner cooks itself.
Ingredients
- Boneless, Skinless Chicken Breasts: The star of the dish. They’re lean, protein-packed, and ready to absorb all those delicious salsa flavors.
- Salsa: The secret sauce infuses the chicken with a zesty, vibrant taste. Choose your favorite brand or homemade recipe and let it work its magic.
- Seasonings: I use chili powder, garlic powder, onion powder, salt, and pepper.
How to Make Crockpot Salsa Chicken
This chicken is seriously as easy as it gets.
1. Season the chicken. Season the chicken breasts with salt, pepper, chili powder, garlic powder, and onion powder. Place in the slow cooker.
2. Add the salsa. Pour the salsa over the chicken. Toss to coat evenly.
3. Cook the chicken. Cover and cook on high for 2.5-3 hours or on low for 5-6 hours until the chicken is tender enough to shred.
4. Shred the chicken. Remove the chicken and shred with two forks. Return to the slow cooker and mix well with the salsa and juices. Taste and adjust seasonings if needed.
5. Serve. Serve the salsa chicken in tortillas for tacos, over rice, or in a salad. Enjoy!
Tips for the Best Crockpot Salsa Chicken
This recipe is foolproof, but these tips make it even better.
- Be nice and even. Coat the chicken breasts evenly with the seasonings for consistent flavor throughout.
- Choose your favorite salsa. Choose a salsa that you enjoy, as it will be the primary flavor in the dish. Chunky salsas work well for a heartier texture, while smoother salsas will result in a more sauce-like consistency.
- Watch the time. Adjust the cooking time based on your slow cooker’s performance. Some may cook faster or slower than others, so check the chicken’s tenderness before shredding.
- Taste and adjust. After shredding the chicken and mixing it back into the salsa, taste the dish and adjust the seasonings if needed. Add more salt, pepper, or other spices to suit your preferences.
- Toss in some add-ins. Add extras like diced onions, bell peppers, or jalapeños for additional flavor and texture. You can also include a can of drained and rinsed black beans for more protein and fiber.
- Serve it your way. Serve the salsa chicken in warm tortillas for tacos, over rice for a hearty bowl. Or, try it on top of a salad for a lighter option, or even as a filling for enchiladas or burritos.
How to Store
Here’s how to store leftover chicken if you have it.
To Store: Place the cooked salsa chicken in an air-tight container and refrigerate for up to 4 days. Ensure the container is sealed properly to maintain freshness.
To Freeze: Transfer the cooled salsa chicken to a freezer-safe container or zip-top bag, removing as much air as possible. Freeze for up to 3 months and thaw in the refrigerator before reheating.
To Reheat: Warm the salsa chicken in a microwave-safe dish for 2-3 minutes, stirring halfway through. Or, reheat on the stovetop over medium heat until thoroughly heated.
Crockpot Salsa Chicken
4
servings5
minutes6
hours284
kcalThis Crockpot salsa chicken is as easy as it gets! With just 3 ingredients, you can whip up a scrumptious meal everyone will love.
Ingredients
4 boneless, skinless chicken breasts (about 2 lbs total)
2 cups your favorite salsa
2 tsp chili powder
1/2 tsp garlic powder
1/2 tsp onion powder
Salt and pepper to taste
Instructions
- Season the chicken breasts with salt, pepper, chili powder, garlic powder, and onion powder. Place in the slow cooker.
- Pour the salsa over the chicken. Toss to coat evenly.
- Cover and cook on high for 2.5-3 hours or on low for 5-6 hours until the chicken is tender enough to shred.
- Remove the chicken and shred with two forks. Return the shredded chicken to the slow cooker and mix well with the salsa and juices. Taste and adjust seasonings if needed.
- Serve the salsa chicken in tortillas for tacos, over rice, or in a salad. Enjoy!
