Crockpot Salsa Chicken Recipe

This Crockpot Salsa Chicken is a simple, delicious recipe that’s perfect for busy days. Just toss chicken, salsa, and a few spices into your slow cooker, and let it do the work! The result? Juicy, flavorful chicken that’s perfect for tacos, burrito bowls, or as a main dish. Minimal prep, maximum flavor, and endless versatility make this recipe a winner.

The first time I made Crockpot Salsa Chicken, it was a lifesaver. With a packed schedule, I needed something quick to prepare but satisfying enough for dinner. My family loved it so much that they didn’t even realize how easy it was to make! Now, it’s one of my go-to recipes for hectic weeknights or meal prep, and my daughter loves building her own tacos with it.

Why You’ll Love Crockpot Salsa Chicken

•Set-It-and-Forget-It: Minimal prep with the convenience of a slow cooker.

•Juicy and Flavorful: The salsa and spices infuse the chicken with incredible taste.

•Versatile: Use it for tacos, salads, sandwiches, or over rice.

•Meal Prep Friendly: Make a big batch for easy meals all week.

Ingredients Notes For Crockpot Salsa Chicken

•Chicken: Boneless, skinless chicken breasts or thighs work best.

•Salsa: Use your favorite jarred or homemade salsa.

•Spices: Cumin, chili powder, garlic powder, and paprika for added flavor.

•Optional Add-Ins: Black beans, corn, or diced green chilies for extra texture.

•Toppings: Fresh cilantro, shredded cheese, avocado, or sour cream for serving.

Recipe Steps

1.Prepare Ingredients: Place chicken breasts in the bottom of your crockpot. Sprinkle with cumin, chili powder, garlic powder, and paprika.

2.Add Salsa: Pour salsa over the chicken, ensuring it’s fully coated.

3.Cook: Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is tender and easily shreds with a fork.

4.Shred Chicken: Use two forks to shred the chicken directly in the crockpot. Mix it with the salsa and juices for maximum flavor.

5.Serve: Use the salsa chicken in tacos, burritos, bowls, or salads. Top with your favorite garnishes and enjoy!

Storage Options

•Refrigerator: Store in an airtight container for up to 4 days.

•Freezer: Freeze shredded salsa chicken in portions for up to 3 months. Thaw and reheat before serving.

Variations & Substitutions

•Add diced bell peppers or onions for extra veggies.

•Use rotisserie chicken to save even more time—just mix it with salsa and warm in the crockpot.

•Make it creamy by stirring in a dollop of cream cheese or sour cream at the end.

Crockpot Salsa Chicken Recipe

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Course: Main Course

Kitchen: Mexican-Inspired

Prep Time: 5 minutes minutes

Cook Time: 4 hours hours

Total Time: 4 hours hours 5 minutes minutes

Servings: 4

Ingredients

 

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• ▢ 4 boneless skinless chicken breasts (about 2 lbs)
• ▢ 1 jar 16 oz salsa (your favorite variety)
• ▢ 1 packet 1 oz taco seasoning
• ▢ 1 cup shredded cheddar or Mexican blend cheese optional, for topping
• ▢ 1/4 cup chopped fresh cilantro optional, for garnish

Instructions

• Prepare the Crockpot: Spray the inside of your crockpot with nonstick cooking spray or use a crockpot liner for easy cleanup.
• Add Ingredients: Place the chicken breasts in the bottom of the crockpot. Sprinkle the taco seasoning over the chicken and pour the salsa on top, spreading it evenly.
• Cook: Cover and cook on low for 4-6 hours or high for 2-3 hours, until the chicken is fully cooked and tender (internal temperature should reach 165°F/74°C).
• Shred the Chicken: Use two forks to shred the chicken directly in the crockpot. Stir the shredded chicken into the salsa and cooking juices.
• Optional Topping: If desired, sprinkle shredded cheese over the chicken and cover the crockpot for an additional 5-10 minutes to melt the cheese.
• Serve: Garnish with chopped cilantro and serve hot with tortillas, rice, or over a salad.