This Crock Pot Salsa Chicken recipe is versatile, delicious, and made with just 3-ingredients! It’s a flavor-loaded dish that will quickly become your go-to when it’s time to serve up your favorite Mexican dishes like tacos, nachos, burrito bowls and salads
Serve it with Slow Cooker Beef Queso, Fresh Pico de Gallo, and Mexican Rice for a Tex-Mex meal that’s a perfect fit for busy families.
I am always on the lookout for recipes that save me time in the kitchen. I also want my food to be full of great flavor. Well, it looks like I hit the mother load when I discovered this slow cooker shredded Mexican chicken.
It’s tender, juicy, and has all the warm spices that I’ve grown to love in traditional Mexican food. Shredded chicken recipes are one of my favorite things to make, and just like my Creamy Salsa Chicken, they are easy and cooked in the crock pot!
Already a fan of slow cooking? If you’re considering a new appliance or just want to learn more, get all the tips for choosing a Crock Pot in my complete guide
Ingredients For Crockpot Salsa Chicken
- 4 boneless skinless chicken breasts – you can also use boneless skinless chicken thighs.
- 2 cups jarred salsa – use whichever brand you like and feel free to use mild, medium, or hot salsa.
- 1 package taco seasoning – I use low-sodium seasoning to control the amount of salt in the recipe.
Variations For Salsa Chicken
There are several ways to change up this recipe to make it your own.
- Add black beans, or pinto beans for a hearty protein-rich dish.
- A packet of Ranch Seasoning, or onion and garlic powder will give a yummy flavor boost.
How Do I Make Salsa Chicken Creamy
It’s super easy to turn this recipe into Crock Pot Creamy Salsa Chicken! A block of cream cheese does the trick.
How To Make Slow-Cooker Shredded Salsa Chicken
- Place chicken breasts in slow cooker. Pour salsa over chicken and sprinkle on taco seasoning. Cover with lid, set crock pot to low, and cook for 5 hours.
- When the chicken is done, remove some of the juices using a ladle and reserve. Shred chicken using two forks. Mix with remaining juice. Add in reserved juice if desired.
Success Tips
- I recommend cooking on LOW so that the chicken cooks without drying out.
- I shredded the chicken right in the crock pot using two forks. I use the same method for my Slow Cooker Shredded Mexican Beef so that there’s no extra plate or bowl to clean up.
How To Store Leftovers
Crock Pot Salsa Chicken can be stored in an airtight container in the refrigerator for up to 4 days making it terrific for meal prep.
To make ahead and freeze, let the chicken cool completely in the fridge then place it in a freezer-safe container or bag. To serve, let it thaw overnight in the fridge then heat on the stovetop or in the microwave.
What To Serve With Salsa Chicken
One of the things I love about this recipe is its versatility.
- I use it in tacos, nachos, burrito bowls, and taco salads topped with sour cream, fresh cilantro, chopped jalapeno pepper, or guacamole.
- For a main dish, I love to pile it onto Air Fyer Baked Potatoes, spoon on some fresh salsa, and a squeeze of lime juice.
- This crockpot chicken recipe is great to add to a Baked Potato Bar with Black Bean Corn Salsa, Bloody Mary Chili, Pickled Red Onions, and Candied Jalapenos.
More Crock Pot Recipes You’ll Love
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If you tried this Crock Pot Salsa Chicken Recipe or any other recipe, please leave a 🌟 star rating and let me know how it went in the comments below. Thanks!
Equipment
Ingredients
- 4 boneless, skinless chicken breasts
- 2 cups jarred Salsa
- 1 package taco seasoning
Instructions
- Place chicken breasts in slow cooker. Pour salsa over chicken and sprinkle on taco seasoning. Cover with lid and set crock pot to low and cook for 5 hours.
- When chicken is done, remove some of the juices using a ladle and reserve. Shred chicken using two forks. Mix with remaining juice. Add in reserved juice if desired.
Notes
-
- I recommend cooking on LOW so that the chicken cooks without drying out.
-
- I shredded the chicken right in the crock pot using two forks. I use the same method for my Slow Cooker Shredded Mexican Beef so that there’s no extra plate or bowl to clean up.
- Crock Pot Salsa Chicken can be stored in an airtight container in the refrigerator for up to 4 days making it terrific for meal prep.
- To make ahead and freeze, let the chicken cool completely in the fridge then place it in a freezer-safe container or bag. To serve, let it thaw overnight in the fridge then heat on the stovetop or in the microwave.
Nutrition
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Very easy to make
Great easy meal
Thank you so much! ❤️
Can these be made with Tomatillo (Green) salsa?
Sure
i will make them today, will let you know how it goes
Hey there!
I am so happy to hear that you’re giving this recipe a try, this chicken is crazy delicious and super versatile, you can use it for so many different meals. If you like this dish, you should check out my Slow Cooked Shredded Beef, it’s just as easy to make and is a terrific addition to any Taco Tuesday. Thank you so much for your support, I hope you enjoyed the recipe!
~Donya
So delicious and easy to make!
Hey there Paige!
Thank you so much for your interest in this recipe, and for your phenomenal rating! I think this might be my favorite Crock Pot recipe EVER, I’m thrilled you enjoyed this recipe too. Thank you for your support, if you ever have any questions feel free to reach out!
~Donya
This looks delicious. Will definitely try this in the future.. just a couple of questions…Was just wondering if you could use boneless skinless chicken thighs instead of chicken breast in this recipe? Also if you use chicken breast could you use frozen ?
Thanks
Connie
Hey Connie.
Yep you can use thighs instead of breasts. The recipe will be great! I’ve not used frozen before so I don’t have a read on that.
Let me know how you like the recipe.
Have a great day!
~Donya
Good to know. I wanted to use Thighs!
Hey there!
Yes, the thighs should work perfectly! Let me know what you think if you end up trying the recipe. Thank you for your support!
~Donya