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Crock Pot Salsa Chicken

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Crock pot salsa chicken is tender, juicy, and full of flavor. Slow Cooked chicken in your favorite salsa with only 2 ingredients you can have dinner on the table with little effort.

Crock-pot-salsa-chicken

This Slow Cooker Salsa Chicken recipe will be your family’s new favorite meal on taco night! Make this with Fresh Homemade Salsa or store-bought either way this meal is to die for!

Handy tip: Prepare Ahead!

Shredded Chicken is a great way to meal prep for the week. Make a large batch of salsa chicken and use it to meal plan your healthy lunches for the week.

Ingredients for Crock Pot Salsa Chicken:

  • Salsa: Homemade or storebought works.
  • Boneless Skinless Chicken Breast: You can also use boneless skinless chicken thighs.

Optional Toppings:

  • Sour Cream
  • Lime Juice
  • Shredded Cheese.
  • Queso Cheese.
  • Lettuce
  • Tomatoes
  • Cilantro

Step by Step Directions for Crock Pot Salsa Chicken

  1. Place 2-3 Large Chicken Breasts in the Slow Cooker.
  2. Pour the Jar of Salsa over the chicken.
  3. Slow Cook on High for 4 Hours or Low for 8 Hours. (Make sure your chicken temp is 165 degrees.)
  4. Remove Chicken Breasts and Shred.
  5. Serve.

Instant Pot Directions:

  • Place chicken breasts inside the instant pot.
  • Add one cup of water or broth.
  • Pour Salsa on top of the chicken.
  • Place the instant pot on manual high pressure for 15 minutes.
  • Do a Quick Release.
  • Remove chicken and shred.

Baked Salsa Chicken Directions:

  • Preheat oven to 375 degrees.
  • Place chicken breast in a 9×12 baking dish.
  • Top with Salsa.
  • Bake for 30 minutes or until the chicken reaches 165 degrees.
  • Remove and Shred.

Be sure to check out the full printable recipe and ingredient list below


Tips & Tricks


    • Serve in tortilla shells, over nachos, or with rice.
    • Shred Chicken using a Kitchen Aid Mixer to save time.
    • When using the Instant Pot you can cook the chicken from frozen.
    • You can season the chicken with Taco Seasonings which is optional.
    Crock-pot-Salsa-Chicken-on-table

    Frequently Asked Questions:

    How to store:

    store in an air-tight container in the fridge. Crockpot Chicken Freezes very well. You can freeze for up to 6 months. Defrost in the fridge overnight.

    Reheat:

    you can reheat it in the microwave or on the stovetop.

    Can I use Frozen Chicken in the Crockpot?

    No, you can not use frozen chicken in the crockpot. If you have frozen chicken allow it to defrost first or use a pressure cooker like an Instant pot for this dish.

    slow-cooker-chicken

    Variations:  

    • Use Salsa Vereda instead of regular salsa for a tangy flavor.
    • Add Taco Seasonings or Ranch to the top of the chicken.
    • Serve over Cauliflower rice for a keto diet.
    • Add Cream Cheese or Queso to the Crockpot with the chicken for a creamy cheesy flavor.

    More Recipes

    Crockpot-Salsa-Chicken
    Crock-pot-salsa-chicken

    Crock Pot Salsa Chicken

    Yield: 1
    Prep Time: 5 minutes
    Cook Time: 4 hours
    Total Time: 4 hours 5 minutes

    Crock pot salsa chicken is tender, juicy, and full of flavor. Slow Cooked chicken in your favorite salsa with only 2 ingredients you can have dinner on the table with little effort.

    Ingredients

    • 2 large chicken breasts
    • 1 16 oz Jar Salsa

    Instructions

    <ol></ol><h3>Step by Step Directions for Crock Pot Salsa Chicken</h3><ol><li>Place 2-3 Large Chicken Breasts in the Slow Cooker.</li><li>Pour the Jar of Salsa over the chicken.</li><li>Slow Cook on High for 4 Hours or Low for 8 Hours. (Make sure your chicken temp is 165 degrees.)</li><li>Remove Chicken Breasts and Shred.</li><li>Serve.</li></ol><h3>Instant Pot Directions:</h3><ol><li>Place chicken breasts inside the instant pot.</li><li>Add one cup of water or broth.</li><li>Pour Salsa on top of the chicken.</li><li>Place the instant pot on manual high pressure for 15 minutes.</li><li>Do a Quick Release.</li><li>Remove chicken and shred.</li></ol><h3>Baked Salsa Chicken Directions:</h3><ol><li>Preheat oven to 375 degrees.</li><li>Place chicken breast in a 9×12 baking dish.</li><li>Top with Salsa.</li><li>Bake for 30 minutes or until the chicken reaches 165 degrees.</li><li>Remove and Shred.</li></ol>

    Notes

    • Serve in tortilla shells, over nachos, or with rice.
    • Shred Chicken using a Kitchen Aid Mixer to save time.
    • When using the Instant Pot you can cook the chicken from frozen.
    • You can season the chicken with Taco Seasonings which is optional.

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    Nutrition Information:
    Yield: 6 Serving Size: 1
    Amount Per Serving: Calories: 88Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 34mgSodium: 567mgCarbohydrates: 5gFiber: 1gSugar: 3gProtein: 14g

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