Crockpot Salsa Chicken
This easy Crockpot Salsa Chicken is cozy, flexible, and wildly low effort.
You’ll add just three ingredients: chicken, taco seasoning, and salsa. Let the slow cooker do its thing while you handle literally anything else.
It’s the kind of meal you keep in your back pocket for the nights when cooking feels like too much.
Crockpot Salsa Chicken Recipe Highlights
- Just 3 ingredients and 5 minutes of prep
- Hands-off dinner with tons of flexibility
- Great for tacos, bowls, nachos, and wraps
- Easy to freeze or double for later
- Mild enough for kids, customizable for spice
Ingredient Notes
Please check the recipe card below for a detailed, printable ingredient list.
CHICKEN – Boneless, skinless chicken breasts work best for clean, easy shredding. Boneless thighs are fine too if you want a little more richness or forgiving texture.
SEASONING – A packet of taco seasoning keeps things simple and reliable. If you’re using homemade, start with 2 to 3 tablespoons and taste from there. You can also go low-sodium if needed.
SALSA – Use a tomato-based salsa that’s thick enough to coat the chicken while it cooks. A chunky restaurant-style salsa with visible tomato and pepper bits works great. Look for one that’s mild with a touch of heat, enough to add flavor without making it spicy.
How To Make Crockpot Salsa Chicken
Please check the printable recipe card below for more detailed instructions.
- Add chicken to the slow cooker and season with taco seasoning.
- Pour salsa over the top.
- Cover and cook until the Crockpot Salsa Chicken is tender.
- Shred the chicken and stir to combine before serving.
Leftovers and Storage
STORE – Let the Crockpot Salsa Chicken leftovers cool completely before transferring to an airtight container. Keep refrigerated for up to 4 days. The flavor stays strong and works well for quick meals throughout the week.
FREEZE – Portion the cooled chicken into freezer-safe bags or containers and freeze for up to 2 months. Flatten bags for easy stacking and faster thawing.
REHEAT – Warm on the stovetop or in the microwave with a splash of salsa or water. Stir occasionally to bring the texture back to life without drying it out.
MAKE AHEAD – Layer everything in the slow cooker insert the night before, cover, and refrigerate. In the morning, just set it in the base and turn it on.
More Crockpot Chicken Recipes
Serving Suggestions
STUFFED TACOS – Spoon into soft or crunchy taco shells and add lettuce, cheese, avocado, and sour cream for a quick taco night.
RICE BOWLS – Spoon Crockpot Salsa Chicken over cooked rice and top with beans, avocado, corn, and fresh cilantro for an easy meal that reheats well.
LOADED NACHOS – Spread over tortilla chips, add shredded cheese, and broil until melted. Top with sour cream, jalapeños, or guacamole if you have them.
STUFFED POTATOES – Scoop into baked potatoes and finish with sour cream and chopped green onions for an easy comfort meal.
PASTA SKILLET – Mix into cooked pasta with a spoonful of sour cream or cream cheese for a 10-minute creamy dinner.
Recipe Success Tips
USE ENOUGH SALSA – Two full cups is the sweet spot. It keeps the chicken juicy and gives you plenty of flavorful liquid.
AVOID OVERCOOKING – Stick to the time range. If your slow cooker runs hot, go with the low setting and check early.
SHRED GENTLY – Stop when the chicken pulls apart easily but still holds a little texture. Overdoing it makes it stringy.
DOUBLE THE BATCH – This is one of those recipes where you might as well make extra. It freezes well and gives you a head start on future dinners.
EXPERT TIP – After shredding the chicken, let it sit in the warm salsa for a few minutes before serving. It helps the meat soak up more flavor and keeps leftovers from drying out.
Commonly Asked Questions
Can I use frozen chicken?
Yes, but make sure it’s fully thawed before cooking. Starting from frozen can lead to uneven cooking and watery salsa.
Is this Crockpot Salsa Chicken recipe spicy?
Only if you want it to be. Choose a mild salsa and standard taco seasoning for a kid-friendly version, or bump up the heat if that’s your thing.
What’s the best salsa to use?
Look for a chunky, tomato-based salsa with visible pieces of tomato and pepper. Something you’d enjoy eating with chips will also work well in this recipe.
Can I prep this the night before?
Yes. Add everything to the slow cooker insert, cover it, and refrigerate overnight. Set it in the base and start cooking the next morning.
Crockpot Salsa Chicken
Ingredients
- 3-3 ½ pounds chicken breast boneless skinless
- ¼ cup taco seasoning
- 2 cups salsa
Instructions
- Place chicken breasts in the bottom of the slow cooker in an even layer.
- Sprinkle half of the taco seasoning over the chicken. Flip the chicken and sprinkle with the remaining seasoning.
- Pour salsa evenly over the chicken.
- Cook on low for 7 to 8 hours.
- Shred the chicken directly in the slow cooker using two forks.
- Stir to combine with the juices and serve.
Equipment
Notes
Slow Cooker Times
ON LOW – 7-8 hours ON HIGH – 3 ½ -4 ½ hoursFood Safety
The chicken is done when it is cooked through to at least 165°F and shreds easily. *Serving sizes can vary: 6-8Nutritional Information
Nutritional Disclaimer
Cheerful Cook team members are not trained nutritionists or medical professionals. Calorie information and nutritional values are estimates. If you have nutritional concerns, we recommend using a nutritional calculator.
Maike Corbett is the founder and food blogger of Cheerful Cook, a popular recipe website featuring comfort food recipes from the US and Germany. She has been featured in numerous media outlets, including the AP Wire and MSN.