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.

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

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

Chicken Breast In Crock pot
Chicken Covered with Salsa
Shred Chicken
Serve

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.

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.

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

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

Step by Step Directions for Crock Pot Salsa Chicken

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

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.