Why You’ll Love Crockpot Salsa Chicken Recipe
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It’s a true “dump and go” meal — very little prep, and your slow cooker handles the rest
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Packed with flavor from salsa, taco seasoning, and lime juice, so you don’t need many extra ingredients
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Versatile — use the shredded chicken in tacos, burrito bowls, nachos, or over rice
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Great for leftovers or meal prep; the chicken stays moist and flavorful when reheated
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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Boneless, skinless chicken breasts
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Kosher salt (plus extra to taste)
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Taco seasoning
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Salsa (your preferred heat level)
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Corn (canned or frozen) — optional
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Jalapeño, seeded and finely diced — optional
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Fresh lime juice
Directions
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Spray or lightly grease the inside of your crockpot if desired for easier cleanup.
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Place the chicken breasts in the bottom of the slow cooker.
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Season the chicken with salt and sprinkle taco seasoning over the top.
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Pour the salsa evenly over the chicken to fully cover it.
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If using, add corn and diced jalapeño over the top.
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Cover and cook on high for 2 to 3 hours, or on low for 5 to 6 hours, until the chicken is cooked through and tender.
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Shred the chicken using two forks either in the pot or on a cutting board, then return it to the sauce.
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Stir in fresh lime juice and adjust seasoning as needed.
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Serve warm in tacos, burrito bowls, over rice, or however you like.
Servings and timing
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Servings: 6 servings
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Prep time: 5 minutes
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Cook time: 3 hours on high or 5–6 hours on low
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Total time: 3 hours 5 minutes (high) or up to 6 hours 5 minutes (low)
Variations
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Stir in a block of cream cheese during the last 30 minutes for a creamy twist
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Add black beans with the corn for extra texture and protein
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Use chicken thighs instead of breasts for extra juiciness
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Choose a spicier salsa or add more jalapeño if you want heat
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Mix in bell peppers or zucchini for added vegetables
Storage/Reheating
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To store: Let the chicken cool completely, then refrigerate in an airtight container for up to 4 days
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To reheat: Microwave or warm on the stovetop. Add a bit of salsa or broth if it seems dry
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To freeze: Freeze in airtight containers or freezer bags for up to 2–3 months. Thaw in the fridge overnight before reheating
FAQs
How can I prevent the chicken from drying out?
Make sure it’s mostly covered in salsa while cooking and don’t overcook it — remove it once it reaches 165 °F (74 °C).
Can I use frozen chicken?
Yes, though it will increase the cooking time. Ensure it’s fully cooked before shredding.
What if my salsa is too thin?
Choose a thick salsa or cook uncovered for the last 30 minutes to allow excess moisture to evaporate.
Can I make this on the stovetop or in an Instant Pot?
Yes. On the stovetop, simmer until the chicken is cooked through. In an Instant Pot, cook under high pressure and then shred the chicken.
How spicy will the chicken be?
The spice level depends on your choice of salsa and whether you include jalapeños. Adjust to your taste.
Do I need to drain the corn?
Yes, if you’re using canned corn. If using frozen corn, there’s no need to drain.
Should I shred the chicken in the pot or on a cutting board?
Either works. In-pot shredding is easier, but removing it gives you more control.
Can I skip the lime juice?
Yes, but it adds a fresh, bright flavor. If skipping, try adding a little vinegar or citrus zest.
What toppings go well?
Try avocado, cilantro, shredded cheese, sour cream, lime wedges, or extra salsa.
Can I double the recipe?
Yes, just make sure your slow cooker is large enough and cook for the same amount of time, checking doneness before shredding.
Conclusion
This Crockpot Salsa Chicken is a go-to recipe for busy days when you want something delicious with minimal effort. It’s perfect for tacos, bowls, salads, or wraps, and the leftovers are just as tasty the next day. With easy variations and simple ingredients, it’s a dish you’ll make again and again.
Crockpot Salsa Chicken
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Crockpot salsa chicken is a super easy and flavorful recipe made with just a few ingredients. It’s perfect for busy weeknights, meal prep, or feeding a crowd. The chicken is slow-cooked until tender and shredded, then mixed with salsa and seasonings for a delicious filling.
- Author: Emily
- Prep Time: 5 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 5 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
- 2 pounds boneless, skinless chicken breasts
- 1 (16 oz) jar salsa (your favorite variety)
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- ½ teaspoon chili powder
- Salt and pepper to taste
- Optional: 1 cup shredded cheese (cheddar or Mexican blend)
- Optional toppings: chopped cilantro, sour cream, avocado, lime wedges
Instructions
- Place the chicken breasts in the bottom of the crockpot.
- Pour salsa over the chicken.
- Sprinkle cumin, garlic powder, chili powder, salt, and pepper over the top.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and fully cooked.
- Shred the chicken using two forks directly in the crockpot or on a cutting board.
- Stir the shredded chicken back into the salsa and mix well.
- If using cheese, sprinkle it on top and let it melt for a few minutes before serving.
- Serve with rice, in tacos, burritos, bowls, or over salads. Add desired toppings.
Notes
- Use homemade salsa or any store-bought version you like—chunky, smooth, spicy, or mild.
- Great for meal prep—store leftovers in the fridge for up to 4 days or freeze for later.
- Can substitute chicken thighs for a juicier result.
- No need to add extra liquid; the salsa provides enough moisture as it cooks.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 4g
- Sodium: 620mg
- Fat: 5g
- Saturated Fat: 1.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 90mg