Crock Pot Salsa Chicken is an easy 2-ingredient dinner made with chicken breasts and your favorite salsa. The chicken cooks low and slow until it’s tender enough to shred, soaking up all that salsa flavor along the way. It’s one of those simple slow cooker recipes that gives you plenty of options for dinner without a lot of prep.
I love making this when I know I have a busy day ahead and don’t want to think about dinner later. I can put everything in the Crock Pot, let it cook, and shred the chicken when we’re ready to eat. I especially love that I can use the chicken in different ways, so everyone can make dinner the way they like it.
Why I Love This Recipe
Ingredient Notes
- Salsa: Use your favorite homemade or store-bought salsa. Since the salsa provides most of the flavor, choose one you really enjoy.
- Boneless Skinless Chicken Breast: Chicken breasts become tender and easy to shred in the slow cooker. Boneless skinless chicken thighs can also be used.
- Tortillas: Use your favorite flour or corn tortillas for serving the shredded salsa chicken as tacos.
- Toppings: Add your favorite taco toppings when serving. Shredded cheese, sour cream, avocado, lettuce, tomatoes, cilantro, or sliced jalapeños are all great options.
Be sure to check out the full recipe and ingredient list below
How to Make Crock Pot Salsa Chicken
- Place 2–3 large boneless skinless chicken breasts in the bottom of the slow cooker. Pour the salsa evenly over the chicken.
- Cover and cook on HIGH for 4 hours or LOW for 6–8 hours, or until the chicken is tender and reaches an internal temperature of 165°F.
- Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker and stir it into the salsa and cooking juices.
- Let the shredded chicken sit in the salsa for a few minutes so it can soak up the flavor.
- Serve warm in flour or corn tortillas with your favorite taco toppings, or use the salsa chicken in bowls, quesadillas, nachos, or salads.
Be sure to check out the full recipe and ingredient list below
Chicken Breast In Crock pot 
Chicken Covered with Salsa 
Shred Chicken 
Serve
Tips I Found Helpful
- Choose a salsa you love. With only two main ingredients, the flavor of the salsa really comes through in the finished chicken.
- Spread the salsa over the chicken so the breasts are well covered before cooking.
- Keep the slow cooker covered. There’s no need to lift the lid or stir the chicken while it cooks.
- Check the chicken for doneness. It should reach an internal temperature of 165°F and shred easily with two forks.
- Don’t overcook the chicken. Slow cookers can vary, so start checking toward the lower end of the cooking time, especially when cooking on LOW.
- Shred the chicken, then return it to the slow cooker. Stirring it back into the salsa and cooking juices keeps the chicken moist and gives it even more flavor.
- If there’s more liquid than you want, use a slotted spoon when filling tacos or drain off a little of the excess liquid before serving.
- Warm your tortillas before serving. A quick warm-up makes them softer and less likely to tear when filled with the salsa chicken. 🌮
Frequently Asked Questions
More Slow Cooker Recipes I Love
Crock Pot Salsa Chicken
Crock Pot Salsa Chicken is an easy 2-ingredient slow cooker recipe made with boneless skinless chicken breasts and your favorite salsa. The chicken cooks until tender, then gets shredded and stirred back into the salsa for juicy, flavorful chicken that’s perfect for tacos, bowls, quesadillas, nachos, and more.
Ingredients
- 2 large chicken breasts
- 1 16 oz Jar Salsa
Instructions
- Place 2–3 large boneless skinless chicken breasts in the bottom of the slow cooker.
- Pour the salsa evenly over the chicken.
- Cover and cook on HIGH for 4 hours or LOW for 6–8 hours, or until the chicken is tender and reaches an internal temperature of 165°F.
- Remove the chicken from the slow cooker and shred it using two forks.
- Return the shredded chicken to the slow cooker and stir it into the salsa and cooking juices.
- Let the shredded chicken sit in the salsa for a few minutes so it can soak up the flavor.
- Serve warm in flour or corn tortillas with your favorite taco toppings, or use the salsa chicken in bowls, quesadillas, nachos, or salads.
Notes
Use your favorite homemade or store-bought salsa since it provides most of the flavor in this simple recipe.
Cook the chicken until it reaches an internal temperature of 165°F and is tender enough to shred easily.
Slow cookers can vary, so begin checking the chicken toward the lower end of the cooking time to avoid overcooking.
After shredding, return the chicken to the slow cooker and stir it into the salsa and cooking juices. Let it sit for a few minutes before serving so the chicken can soak up the flavor.
For food safety, do not cook frozen chicken in the slow cooker. Thaw the chicken completely before
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Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 51Total Fat: 1gSaturated Fat: 0gUnsaturated Fat: 1gCholesterol: 26mgSodium: 54mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 9g
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