If you’re looking for an easy Crock Pot Salsa Chicken recipe, this is about as simple as dinner gets. You only need two ingredients—chicken and salsa—to make tender, flavorful shredded chicken with almost no prep.
This 2-ingredient salsa chicken is perfect for busy weeknights, meal prep, tacos, burrito bowls, or serving over rice. Just add the chicken and salsa to your slow cooker, let it cook until tender, and shred the chicken before serving. It’s an easy dump-and-go recipe you’ll want to keep in your rotation.
I'm quite embarrassed with my old blogger self back in the days. I took crappy photos and wrote about dumb things that didn't even relate to the blog post topic. You live and you learn from your past mistakes, I guess! This post has been recently updated with new pictures and content.
For more easy slow cooker recipes be sure to check out Slow Cooker Homemade Applesauce (No Sugar), Slow Cooker Hawaiian Pulled Pork, and Slow Cooker Creamy Chicken Noodle Soup!
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Why You Will Like This Recipe
Crock Pot Salsa Chicken is pretty simple. Take some chicken breasts and place them in your crockpot and add your favorite jarred salsa on top of the chicken.
Some people add in a packet of Taco Seasoning to the mix but it is good without the taco seasoning. Salsa is already so flavorful already.
Cook the chicken for 5 to 6 hours on low. Then shred the chicken. The chicken is so tender and juicy that it is so easy to shred.
Ingredients Needed
- Fat free salsa - Store bought salsa is convenient to have at home. My favorite salsa to get is the Simply Nature kind from Aldi or the The Mango and Peach salsa from Market Pantry.
- Frozen chicken breasts - They’re lean and quick-cooking and always come out juicy and tender. Use an instant-read thermometer to make sure that the chicken is not overcooked. When reading labels for chicken breasts try to find ones that say Organic or Free Range.
- Taco Seasoning - The salsa does a pretty good job at flavoring the chicken but you can always add a packet of taco seasoning to it if you like.
- See the recipe card below for a full list of ingredients and measurements.
How to make Crock Pot Salsa Chicken
Step 1: Place all 3 ingredients in a slower cooker on low for 5 to 6 hours. My slow cooker, cooks pretty fast on low. For high setting do 4 hours.
When the chicken is done cooking shred it with a fork.
Instant Pot Instructions: Place all 3 ingredients into the bottom of your Instant Pot. Close the Lid and set the valve to sealing mode. Set the timer for 12 minutes using the pressure setting. When the cooking is done do a quick release. Shred the chicken with two forks.
Pro Tips for Crock Pot Salsa Chicken
- Use your favorite salsa: Mild, medium, or hot salsa all work. Choose the one you enjoy most.
- Don't overcook the chicken: Cook just until the chicken reaches 165°F and is tender enough to shred.
- Shred it in the slow cooker: Once the chicken is cooked, shred it directly in the salsa using two forks. This lets the chicken soak up even more flavor.
- Use chicken breasts or thighs: Both work well, so use whichever you prefer or have on hand.
- Add extra salsa if needed: If the chicken seems dry after shredding, stir in a little more salsa before serving.
Serving Suggestions for Crock Pot Salsa Chicken
Crock Pot Salsa Chicken is incredibly versatile and can be served in several different ways. Serve it over rice, in tacos or burritos, or spoon it onto baked potatoes.
For a low-effort meal, serve the shredded chicken with a side of black beans, corn, or a simple green salad. You can also top it with shredded cheese, avocado, cilantro, or a dollop of Greek yogurt.
Storage and Freezing
Store leftover Crock Pot Salsa Chicken in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave or warm them gently on the stovetop.
To freeze, allow the chicken to cool completely before transferring it to a freezer-safe container or bag. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat until heated through.
Equipment Needed
Elite Gourmet - Electric oval slow cooker has adjustable temps and can make anything from entrees, sauces, stews & dips. Plus it’s dishwasher safe. This one also comes in a 4 quart size!
Crock-Pot 7-Quart Oval - Manual Slow Cooker | Stainless Steel (SCV700-S-BR) Spatious 7 quart manual slow cooker that servers up to 9 people. Fits a 7 pound roast. Keeps food at an ideal serving temperature for as long as you need to so you can make dishes ahead of time!
Recipe FAQS
This recipe makes a lot of chicken and you might not be able to finish it all in one meal. Let the chicken completely cool before storing in freezer containers or freezer storage bags. If you live alone, you can store them in sandwich bags for single-serving portions and just take the chicken out whenever you need it for something.
Always store leftovers in clean, food-grade containers. The type of container doesn’t really matter. Use zip lock, glass, plastic, whatever! Make sure to store any leftovers in an airtight container.
If you tried this Crock Pot Salsa Chicken any other recipe on my website, please please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you! Follow along on Tiktok @jennarecipediaries
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Crock Pot Salsa Chicken
- Prep Time: 5 min
- Cook Time: 6 hrs
- Total Time: 6 hrs
- Yield: 10 1x
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Mexican
Description
This Slow Cooker Salsa Chicken is made with only 2 ingredients. So versatile you can use this chicken to create so many flavorful meals! An easy zero point meal for WW.
Ingredients
- 1 16 oz jar of fat free salsa
- 3 large frozen sized chicken breasts
- 1 1oz package of Low Sodium Taco Seasoning (optional)
Instructions
- Place all 3 ingredients in a slower cooker on low for 5 to 6 hours. My slow cooker, cooks pretty fast on low. For high setting do 4 hours.
- Instant Pot Instructions: Place all 3 ingredients into the bottom of your Instant Pot. Close the Lid and set the valve to sealing mode. Set the timer for 12 minutes using the pressure setting. When the cooking is done do a quick release. Shred the chicken with two forks.
Notes
WW Points: 0, 3 net carbs per serving
Nutrition
- Serving Size: 1 (.5 cup)
- Calories: 140
- Sugar: 0g
- Fat: 1g
- Saturated Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 24g
Joy says
What is the serving size for the 3 points?
Julie says
This recipe is so incredibly versatile. I would agree. I have a recipe in my newsletter series that is similar and thought I would share. It is just stepped up a bit:
Southwestern Chicken
Note: You can adjust the heat on this by your heat selection of the Rotel tomatoes (comes in mild, regular and spicy)
Servings: 8 servings • Size: 1 cup • Points+: 4 pts
Ingredients:
24 oz (1 1/2 lbs) boneless skinless chicken breast
14.4 oz can diced tomatoes with mild green chilies (I use Rotel)
15 oz can black beans
8 oz frozen corn
1/4 cup chopped fresh cilantro
14.4 oz can fat free chicken broth
4 green onions chopped (divided)
1 tsp garlic powder
1 tsp onion powder
1 tsp cumin
1 tsp cayenne pepper (to taste)
salt to taste
Directions:
Reserve green onion tops.
Combine chicken broth, beans, corn, tomatoes, cilantro, green onion whites, garlic powder, onion powder, cumin, cayenne pepper and salt in the crock pot. Season chicken breast with salt and lay on top. Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Adjust salt and seasoning. You can top with the reserved green onion tops and serve this over brown rice. Just be sure to add the extra points for the rice.
Brandi says
I have been doing weight watchers for 8 weeks now. I am glad I found your website. We are trying the crock pot chicken tonight.
Michelle Sullivan says
Oh and by the way this is soooooo good..
Michelle Sullivan says
If your counting points all you need to do is measure out your chicken right? Salsa and seasoning is 0
jgisvold says
10 servings
Jennifer says
what is your serving size per person for the calculation you have here?
jgisvold says
I've always used frozen chicken in the crock pot. Never had a problem.
Jill says
Using this with frozen chicken breasts as the recipe states, kind of nervous!
Biz says
My store has boneless, skinless chicken breasts on sale for .99 cents this week - score! Definitely making this!
FYI, if you want a fruity salsa - try my grilled cherry salsa - Gourmet magazine even picked it for their recipe of the day over the summer - at first everyone was like "you grilled cherries?" It's the perfect combo of sweet and heat. 😀
http://mybizzykitchen.com/2011/06/27/tony-cakes-grilled-cherry-salsa-jersey-mikes-and-a-winner/