Crock Pot Salsa Chicken Recipe

Crock Pot Salsa Chicken is one of the easiest meals you can make. You put a few ingredients into the slow cooker, and a few hours later, you’ve got flavorful and tender chicken ready to be enjoyed.

Although you could cut and eat the chicken as the main dish, I prefer to shred the meat. It is so tender that it shreds easily with two forks and every strand gets tossed in the liquid in the bottom of the slow cooker.

Then I serve the meat in tacos, rice bowls, salads, and more. This recipe provides enough for four servings so you can also enjoy leftovers for lunch or dinner the next day. However, if you prefer you can double this recipe and freeze extra portions for a quick and easy meal whenever you need one.

Why Use a Crock Pot in the Summer

Most people think of slow cookers as something to use in the fall or winter to make their favorite comfort foods like Pot Roast, but they’re just as helpful in the summer. When it’s hot outside, the last thing you want is to heat up your whole kitchen.

Plus, summertime is a busy time. Between work, weekend trips, or just wanting to spend more time outside, it’s nice to have a meal that takes care of itself. Crock Pot Salsa Chicken is a set-it-and-forget-it recipe that’s ideal for summer evenings.

Crock Pot Salsa Chicken Ingredients

One of the best things about this recipe is how simple it is. You only need three ingredients:

• Boneless, skinless chicken breasts
• Salsa (your favorite brand or homemade)
• Taco seasoning
• Optional: a little bit of cream cheese or shredded cheese if you want a creamy version

There’s no chopping, sautéing, or extra prep. Just put everything in the slow cooker and let it cook.

You can use any type of salsa you like – mild, medium, or hot. Chunky salsa works well because it adds texture, but smooth salsas will give you more of a saucy finish.

If you like more heat, you can add a pinch of cayenne pepper or diced jalapeños to the mixture as well.

Crock Pot Salsa Chicken Recipe

*A printable recipe card is located at the bottom of this article which contains the specific measurements, temperatures and cook times. However, continue reading below to learn about more helpful tips about this specific recipe.

Ingredients:

• 2 boneless, skinless chicken breasts (about 1 pound total)
• 1 cup of your favorite salsa
• 1 tablespoon taco seasoning
• Optional: 2 oz cream cheese or ¼ cup shredded cheddar cheese (for creamy version)

Instructions:

1. Place the chicken breasts in the bottom of your crock pot.

2. Sprinkle the taco seasoning evenly over the top.

3. Pour the salsa over the chicken, making sure it’s well coated.

4. Cover and cook on low for 4–5 hours or high for 2–3 hours, until the chicken is tender and easy to shred.

5. Shred the chicken with two forks directly in the crock pot and then stir to coat with the salsa mixture.

*If using cream cheese or shredded cheese, stir it in now until melted and creamy.

How to Serve Crock Pot Salsa Chicken

This is one of those recipes that can work in so many different ways. That’s what makes it great for leftovers too. Here are a few easy serving ideas:

• Taco Night: Shred the salsa chicken and then spoon it into warm tortillas. Add toppings like shredded lettuce, cheese, sour cream, and avocado.
• Rice Bowls: Serve the chicken over rice or quinoa with corn, black beans, cheese, and a squeeze of lime.
• Salads: Add the chicken on top of a green salad with crushed tortilla chips, cheese, and salsa-ranch dressing.
• Stuffed Baked Potatoes: Spoon it into a baked potato and top with cheese and sour cream.
• Quesadillas: Use the chicken and a little cheese in a tortilla and toast until crispy on the outside.

It’s easy to turn one batch into a few different meals so you’re not eating the same thing every time.

Storing and Reheating Crock Pot Salsa Chicken Leftovers

This recipe makes four servings, which is perfect for two people who want to have leftovers. Store the cooked and shredded crock pot salsa chicken in an airtight container in the fridge for up to 4 days.

When you’re ready to reheat it, just microwave individual portions for about 1 to 2 minutes or warm it in a small pan over medium heat until heated through. If it looks dry after sitting in the fridge, stir in a spoonful of extra salsa or a splash of chicken broth.

You can also freeze leftover salsa chicken. Let it cool completely, then place it in a freezer-safe container or zip-top bag. It’ll keep well for up to 3 months. Thaw in the fridge overnight and reheat as needed.

Recipe Tips and Variations

Here are a few extra tips to help make this crock pot salsa chicken come out just the way you like it:

• If your chicken releases a lot of liquid or if you used a very thin salsa, you can drain some off or simmer it uncovered in the slow cooker for 15 to 20 minutes on high after shredding to thicken the sauce.
• Want a creamy version? Stir in 2 ounces of cream cheese or a small handful of shredded cheddar cheese at the end of cooking.
• You can swap out the chicken breasts for boneless chicken thighs if you prefer dark meat. They stay juicy and shred easily.
• Don’t skip the taco seasoning. – it adds lots of flavor and helps balance the flavor of the salsa.

Crock Pot Salsa Chicken is a simple recipe that doesn’t require you to heat up your kitchen and gives you lots of easy options for serving and leftovers. Because it is so easy to make, I am sure it will become a favorite in your house as it has in mine.

Enjoy! Mary

Follow My Facebook Page For Great Recipes For Two! I Cook For Two Facebook Page

To receive FREE recipes delivered directly to your email, be sure to sign up for the iCookfortwo newsletter. A sign up form is located in the middle of this article. If you have any questions, comments, or want to submit an idea for a recipe for two, feel free to email at mary@icookfortwo.com