Salsa Chicken Crockpot
This 4 ingredients crockpot salsa chicken is an easy one pot meal, great for meal prepping, and can be used in a variety of different ways!
Shredded chicken is one of the easiest meals, but it can be a little boring at times. The best way to add more flavor is to jazz up the seasoning blend.
I always use my slow cooker during busy weeks because when it comes to dishes like fajitas or fiesta chicken, it’s just so much easier to set it and forget, versus watching it on the stovetop.
If you are somewhat of a lazy cook like me, you have to see these 40+ crockpot recipes that are the easiest to make! You can also switch things up and use this big list of slow cooker ground turkey recipes that are just as simple.
Ingredients Needed
- Chicken – we like using boneless, skinless chicken breasts but thighs will also work.
- Salsa – use your favorite store bought or homemade salsa. I like this brand or this one.
- Chili powder and onion powder – these are signature ingredients in taco seasoning that will help give the chicken more flavor.
How to Make Crockpot Salsa Chicken
Place the chicken in the bottom of the slow cooker and season with chili and onion powder.Â
Pour the salsa over top and cover.
Cook on low for 6-8 hours or high for 4-5 hours.
Shred the chicken and serve!
Tips for Making
- Use an electric hand mixer on low speed to make the shredding process go faster.Â
- Restaurant style salsa can usually be found in the deli section and tastes much fresher than the version you can buy on the taco aisle.
- This recipe will make about 6 cups of shredded chicken
Substitutions and Variations
- Rotisserie chicken could also be used but since it’s already cooked, this will greatly reduce the cooking time.
- To make this dish spicier, sprinkle it with red pepper flakes before serving or dice jalapenos and toss them in the crockpot on top of the salsa.
- Salsa verde can also be used, the chicken will have a different taste and be slightly more tangy.
- For a creamy version, add a couple of cubes of cream cheese in after shredding the chicken and serve once it has melted. Let the cream cheese soften beforehand.
How to Store
Keep leftover salsa chicken in an airtight container in the refrigerator for up to 5 days.
To freeze, place the cooled shredded chicken in a container or freezer bag. Store in smaller portions to make meal prepping easier!
Ways to Serve
- On a salad – add other taco salad ingredients, they compliment the flavors well
- As a taco with flour or corn tortillas
- Over white, brown, or Mexican rice
- On a bed of cauliflower rice – low carb option
- With a side of veggies
- Load with toppings such as avocado slices, cheese, or sour cream
More Easy and Healthy Crockpot Recipes
- Crockpot Tuna Casserole
- Creamy Chicken Enchilada Soup
- Crockpot Cream of Mushroom Chicken
- Slow Cooker Honey Mustard Chicken
- Crockpot Salmon
- Vegetarian Quinoa Chili with Black Beans and Kidney Beans
Salsa Chicken in the Crockpot
Ingredients
- 2 lbs boneless skinless chicken breast (or thighs)
- 1.5 cup salsa
- 1 tbsp chili powder
- 1 tsp onion powder
Instructions
- Place whole chicken breasts in your crockpot then season with chili powder and onion powder.
- Pour the salsa on top.
- Cover with your lid and cook on high for 4 hours or low for 6-8 hours.
- Shred the chicken in the slow cooker (I like to use a hand mixer!) until well-mixed, juices are absorbed, and chicken is evenly shredded. Serve immediately on salad, in tacos, over rice, or as you please!
