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Easy Crockpot Salsa Chicken

Easy Crockpot Salsa Chicken

Dump-and-go shredded chicken simmered in zesty salsa with Tex-Mex spices. Perfect for tacos, bowls, or meal prep.
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Prep Time: 10 minutes
Cook Time: 4 hours
Total Time: 4 hours 10 minutes
Servings: 6

Ingredients
 

Main Ingredients

  • 2 lb boneless skinless chicken breasts
  • 2.25 cup chunky tomato salsa
  • 2.5 tbsp taco seasoning mix
  • 1.5 tbsp fresh lime juice
  • 1.25 tsp garlic powder
  • 1 tsp ground cumin
  • 1.25 tsp chili powder
  • 1 tsp onion powder
  • 0.5 tsp kosher salt or to taste
  • 1 cup black beans, rinsed and drained optional but tasty
  • 0.75 cup frozen corn kernels no need to thaw
  • 3 oz cream cheese, cubed optional for a creamy finish
  • 0.25 cup fresh cilantro, chopped for serving
  • 0.5 cup shredded Mexican blend cheese optional topping

Instructions

Preparation Steps

  • Stir salsa, lime juice, taco seasoning, and all dry spices in the slow cooker.
  • Add chicken and turn to coat well in the salsa mixture.
  • Cover and cook on LOW 6–7 hours or HIGH 3–4 hours, until tender.
  • Shred chicken in the cooker with two forks and toss in the juices.
  • Stir in black beans and corn. Cover and warm 10–15 minutes.
  • For creamy chicken, mix in cream cheese until melted and smooth.
  • Serve with cilantro and shredded cheese. Use for tacos, bowls, or burritos.

Notes

Make it your way: use hot salsa for extra heat, or stir in cream cheese for a silky, creamy finish. Great over rice, in tacos, or stuffed into quesadillas. Leftovers keep 4 days refrigerated or freeze up to 3 months.
This recipe is an original creation inspired by classic Easy Crockpot Salsa Chicken flavors. All ingredient ratios and instructions are independently developed.