So easy, made with minimal prep and pantry staples, this Crockpot Salsa Chicken recipe is packed with flavor, and a versatile meal option for busy weeknight dinners or meal prep.
You Must Make this Back-to-School Time Saving Recipe!
If crockpot salsa chicken isn’t already on your fall dinner menu list, you don’t know what you’re missing!
This is probably one of the easiest crockpot recipes I know, and it’s a classic, making a chicken taco dinner simple for busy parents everywhere, especially during back-to-school time.
The basic recipe for salsa chicken in the crockpot is to just add chicken breasts and a jar of salsa to the pot, but I’m taking it a few steps further. Taco seasoning, fresh lime juice, and an optional jalapeno add more flavor, and some canned corn adds a bit of sweetness.
No matter how many ingredients you’re using, this is the best “dump and go” crockpot recipe ever!
Sometimes I make this with my homemade salsa ranchera, but it’s just as delicious with your favorite salsa from a jar. Half of the ingredients here are optional, so you really only need 3 ingredients, less than 5 minutes of prep time, and your favorite countertop appliance to make this recipe.
Let’s go!
Want to try this recipe in your Instant Pot? Go get my Mexican Instant Pot Shredded Chicken recipe, or try Instant Pot Creamy Salsa Chicken!
Ingredient Notes
Complete list of ingredients and amounts can be found in the recipe card below.
- Chicken Breasts: This recipe uses humble, protein-packed white meat chicken. I find that boneless skinless chicken breasts shred up most easily after being cooked low and slow, but you can try this recipe with boneless, skinless chicken thighs as well.
- Salsa: The beauty of this recipe is that you can use any salsa that you like, so stock up when it’s on sale at the grocery store. Choose a mild salsa if you’re feeding little ones, or try something more bold if you like extra spice.
- Seasoning: This crockpot chicken for tacos recipe will work if you simply throw chicken and salsa in the crockpot and turn it on, but I like to make it taste delicious! Let’s add some taco seasoning and a little bit of extra salt. Try my homemade taco seasoning if you haven’t already – it’s so tasty and will save you money on buying those little packets.
- Optional Extras: Add some canned or frozen corn to the party to give the chicken some sweetness. For extra heat, include a diced jalapeño pepper.
- Lime: To brighten the flavors, add lime juice to the chicken after it’s been cooked and shredded.
Crockpot Recipe Tips
- Don’t be afraid to add flavor! The chicken will absorb the flavors of the salsa and seasonings evenly, and will release liquid too, so the spice that you add will be toned down a bit.
- To make a creamy version of salsa chicken, stir in a block of cream cheese during the last 30 minutes of cooking.
- Mix-ins: Corn adds a lovely sweetness to this recipe, and sometimes I add canned (rinsed) black beans too! Add the beans at the beginning and they’ll become soft, or mix them in toward the end of cooking if you’d rather they keep their shape.
- Timing: This recipe will cook on high in under three hours and on low in 5-6 hours. It can be helpful to have a crockpot with a timer or delay function if you want to start this recipe before going to work in the morning.
- Overcooked crockpot chicken will be dry and tough. Use a meat thermometer to check that you aren’t cooking the chicken much past the 165°F or 75°C point
- The simplest way to serve salsa chicken is as a filling for tacos. Add servings of shredded chicken to warmed flour or corn tortillas, then top with shredded cheese and your favorite toppings. I like a bit of sour cream, guacamole, and chopped cilantro on mine. You might enjoy shredded lettuce, diced onion, or extra salsa, too.
- Other ideas to try include quesadillas, nachos, burrito bowls with cilantro lime rice, taco salads, or enchiladas.
Tip!
If you have leftovers, freeze them in portions large enough to make a burrito or two tacos. Teenagers or other hungry family members can easily reheat salsa chicken in the microwave to create a tasty quick meal!
This crockpot recipe is also great for planned leftovers or freezer meal prep. Portions can be stored in an airtight container in the fridge for up to 4 days or frozen for up to 3 months.
More Slow Cooker Chicken Ideas!
Slow Cooker Butter Chicken
BBQ Crockpot Pulled Chicken
Simple Slow Cooker Chicken and Gravy
Mississippi Chicken
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Crockpot Salsa Chicken
Equipment
- Slow cooker
- cutting board
- Two forks or shredding claws
Ingredients
- 2 pounds (900 g) boneless, skinless chicken breasts
- 1 teaspoon kosher salt plus more to taste
- 1 tablespoon taco seasoning
- 1 cup (225 g) salsa
- 1 cup (150 g) corn canned or frozen (optional)
- 1 jalapeño seeded and finely diced (optional)
- Juice of 1 lime
Instructions
- Place chicken breasts in the bottom of the slow cooker. Season with salt and taco seasoning. Pour salsa over the chicken and spread evenly. Sprinkle the corn and jalapeno if using.
- Cover and cook on high for 2 to 3 hours or on low for 5 to 6 hours, or until the chicken is cooked through and tender, and reaches an internal temperature of 74°C (165°F).
- Shred chicken directly in the slow cooker using two forks, or remove to a cutting board, shred, and return to the sauce. Stir in lime juice and adjust seasoning if needed.
- Serve warm with rice, tortillas, or over salad, and garnish with fresh cilantro if desired.
Notes:
- For a creamy variation, stir in a block (8 ounces / 225 g) of cream cheese during the last 30 minutes of cooking, then mix until smooth.
- Black beans are also a great addition. Add them at the beginning for a softer texture, or in the last 30 minutes if you prefer them to hold their shape.
- Storage: Store portions in airtight containers in the fridge for up to 4 days or freeze for up to 2 months. Reheat gently on the stove or in the microwave until heated through.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
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