Slow Cooker Salsa Chicken
This slow cooker salsa chicken is an easy, two-ingredient recipe perfect for busy days. Just chicken breasts and a jar of salsa turn into tender, flavorful meat that works great for tacos, bowls, or wraps.
Easy 2 Ingredient Salsa Chicken
I make this slow cooker salsa chicken at least a few times a month because it’s just so easy and reliable. It’s super helpful for busy weeks when I want to keep things simple but still have a flavorful meal on the table. Since the flavor comes entirely from the salsa, I always use a brand I love with bold seasoning. That really makes a difference.
This recipe is one of my go-tos for meal prep. We’ll usually have it for dinner the first night, then I portion the leftovers into meals for the week. My favorite way to eat it is in burrito bowls, but we also do tacos with it, and I’ve even used it in enchiladas. It’s super versatile. I like keeping a few other easy options in rotation for meal prep too, like my Ground Beef Fajitas and Chicken Air Fryer Fajitas, which also reheat well and pack easily for lunches.
Ingredients
- Chicken breasts – This lean protein becomes tender and shreddable after slow cooking.
- Salsa – Provides all the flavor and moisture for the chicken with no additional seasoning needed.
Making the Slow Cooker Salsa Chicken
- Chicken prep – Begin by placing the boneless, skinless chicken breast in an even layer at the bottom of the slow cooker.
- Salsa layer – Pour the jar of salsa over the chicken, ensuring that each piece is well-covered.
- Slow cook – Set the slow cooker to the low heat setting and let the chicken simmer in the salsa for 4-5 hours. Cook until the chicken’s internal temperature reaches 165 degrees F.
- Shred it – Gently remove the cooked chicken from the slow cooker, then use meat claws or two forks to shred it.
- Combine and enjoy – Return the shredded chicken to the slow cooker and stir well to blend with the flavorful salsa and its juices.
- Serve as desired – Serve it warm over rice, in tortillas, or as a tasty addition to your favorite salad.
Variations and Substitutions
- Protein swaps – Boneless, skinless chicken thighs work well and stay very moist. You can also use frozen chicken breasts—just add extra cook time.
- Salsa options – Use any jarred salsa you like: chunky, smooth, spicy, or mild. Salsa verde, roasted tomato salsa, or pineapple salsa can change up the flavor.
- Add-ins – For a fuller dish, add a drained can of black beans or corn before cooking. Diced onion or a few cloves of garlic can also be added for extra flavor.
- Cooking methods – If you don’t have a slow cooker, you can make this recipe in an Instant Pot using the pressure cooking function. Cook on high pressure for 10-15 minutes, followed by a quick release. In a pinch, you can also prepare it on the stovetop by simmering the chicken and salsa in a covered pan over low heat until the chicken is tender.
Tips for Success
- Adjust cooking time – Because many slow cookers can cook differently, it’s important to be flexible with the cooking time. Depending on your slow cooker’s temperature settings and the thickness of your chicken pieces, the cooking time may vary. Remember to check the chicken’s internal temperature with a meat thermometer to ensure it reaches 165 degrees F before serving. If it hasn’t reached this temperature, it’s not ready and needs more cooking time to ensure safe results.
- Use a flavorful salsa – Since salsa is the only seasoning, choose one you really like with bold flavor.
- Don’t overcook – Chicken breasts can dry out if cooked too long, even in the slow cooker. Check for doneness at the lower end of the time range.
- Shred while warm – Shredding is easier when the chicken is still hot and tender.
- Keep the liquid – After shredding, stir the chicken back into the salsa to keep it moist and flavorful.
- Double it – This recipe can be doubled easily for larger batches or freezer meals.
- Boneless, skinless chicken – Selecting boneless, skinless chicken, whether breasts or thighs, is recommended for this recipe. It makes the shredding process much simpler since you won’t need to deal with bones.
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Weeknight Chicken Recipes to Add to Your List
Here are a few more easy chicken recipes.
Did you love this crockpot chicken with jarred salsa? Please leave a star rating and share your thoughts in the comments below.
Chicken and Salsa Crockpot Recipe
Ingredients
- 4 boneless, skinless chicken breasts about 2 1/2 pounds
- 1 (16 ounce) jar of salsa 2 cups
Instructions
- Place the chicken in an even layer in the bottom of the slow cooker.
- Pour the salsa over the chicken and cover with the lid.
- Cook on low for 4-5 hours or until the chicken reaches an internal temperature of 165 degrees F.
- Remove the chicken from the slow cooker and shred it with meat claws or two forks.
- Return the shredded chicken to the slow cooker and stir well to combine with the salsa and juices.
- Serve warm over rice, in tortillas, or add to your favorite salad.
Notes
- Store leftovers in an airtight container in the refrigerator for 3-4 days.
- Let the chicken cool completely, then transfer to freezer-safe containers or bags. Freeze for up to 3 months. Thaw in the fridge overnight before reheating.
Nutrition
Disclaimer: Nutrition information is estimated based on automated calculations and should be considered as an approximation. These estimates are provided as a courtesy. Please use your own brand’s nutritional values to verify accuracy.
This sounds and looks amazing! I love how simple this sounds too. I’m all for meals that are healthy and filling but that are quick to prepare so slow cooker meals are always a good choice!