2-Ingredient Slow Cooker Salsa Chicken Recipe
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Make this salsa chicken in a slow cooker for your next meal, and your family will thank you! Seriously, it’s one of the easiest, most flavorful dishes you can make in minutes. All you need is some chicken breast and your favorite salsa, and you’ll have a tender, tangy, and mildly spicy chicken dish you can use for multiple meals throughout the week.
Get ready to salsa your way into your kitchen (sorry, I just had to) and start making slow cooker salsa chicken! This has been my go-to, lifesaver recipe for super busy days or whenever I need a good meal prep dish. My husband had it at a friend’s some years ago and asked me to recreate it at home because he loved it.
With just chicken and a jar of salsa, I was skeptical at first – how could it possibly taste good with just two ingredients and so little effort? I gave it a try, and was hooked as soon as I had a taste. The smell of tender, juicy chicken mixed with tangy salsa filled the kitchen – who would’ve thought that these two ingredients were a match made in crockpot heaven?
Now, it’s my secret weapon for all kinds of occasions – weeknight dinners, meal prepping for the week, or even a potluck dish. It’s especially handy when you need to throw together something quick for entertaining.
Why You’ll Love This Recipe
- Unbelievably easy: All you need are two ingredients and your slow cooker to make this amazing dish. No chopping, dicing, or pre-cooking required, too.
- Great for meal prep: Make a big batch and have delicious meals ready throughout the week.
- Perfect for any occasion: Whether it’s a family dinner, casual party, or drinks with friends, slow cooker salsa chicken fits right in.
- Versatile: Perfect for a wide variety of dishes – make it into a sandwich, stuff it into tacos, include it in salads, or use it as a base for soups. The possibilities are endless!
- Customizable: Add your favorite mix-ins or toppings to make it your own.
How to Make Slow Cooker Salsa Chicken
This dish is a must-try because it’s delicious and such a breeze to make. Simple as that. I love making salsa chicken in a slow cooker because I can just set it and forget it, which is convenient for busy days. I just throw the ingredients in my crockpot after lunch, have a productive afternoon, and come back to a perfectly cooked, flavorful chicken dish that’s ready for dinner!
Scroll to the bottom of this post for a printable recipe card with a full list of ingredients, measurements, and step-by-step instructions.
Ingredients You Need
- Chicken breast: I find using skinless, boneless chicken breasts the easiest because there are no bones, but you can also use other chicken cuts.
- Salsa: The flavor-packed sauce does all the work – it adds tang, zest, and spice to the chicken. Use your favorite jarred salsa – mild, medium, or spicy, depending on your heat preference. You can also use freshly made salsa if preferred.
Step-By-Step Instructions
To make salsa chicken in a slow cooker, you only need to prep for 5 minutes, and your slow cooker will take it from there. It’s an easy cook, shred, and serve kind of situation, plus you can enjoy many different dishes using the cooked chicken. Follow the 3 easy steps below to enjoy flavorful, melt-in-your-mouth salsa chicken!
Step 1: Slow cook
Add chicken breasts to the slow cooker and top with salsa. Cover and cook on HIGH for 3 hours or LOW for 6 hours until you can easily shred the chicken with a fork.
Step 2: Shred
Keep all the material in the crock pot and use two forks to shred the chicken. Mix the meat with salsa.
Step 3: Serve
Serve immediately or let cool completely and refrigerate for meals later in the week.
Serve as shown in the images by stuffing soft flour tortillas with chicken and cilantro. Squeeze some lime juice over the filling and add fresh avocado chunks to complete the package!
Substitutions
Slow cooker salsa chicken requires only 2 ingredients – chicken breast and salsa – but if you want to switch them up based on your preference or what you have on hand, you certainly may! Try these substitutions:
- Chicken breast: If you prefer darker meat, chicken thighs are a great swap, either bone-in or boneless and skinless. They’re a bit juicier, just as flavorful, and the sauce will be extra rich because of the bones.
- Salsa: If you prefer more flavor, substitute regular salsa with different flavors – smoky chipotle, mango or pineapple salsa, and salsa verde are great options. Pico de gallo is also a good substitute.
Variations
Salsa chicken is endlessly versatile, and with just a few tweaks, you can transform this simple dish into a variety of flavorful meals. Whether you’re craving something a little creamier, sweeter, or spicier, here are my favorite variations to keep things fresh and exciting.
- Salsa chicken is equally delicious when it’s creamy! Stir in cream cheese or sour cream during the last 30 minutes of cooking for a richer, creamier texture. Alternatively, I mix in a cup of Mexican blend cheese when I’m planning to use the chicken for Mexican dishes like tacos and quesadillas.
- Kick up the heat by using a hot salsa and tossing in some chopped jalapeños or a dash of cayenne pepper.
- Swap half of the salsa for your favorite BBQ sauce to give the chicken a smoky, tangy twist.
- Toss in some vegetables for a heartier dish and for added color and texture. Cooked corn and black beans with diced onion and bell pepper are among my favorites. I add them in the last 30 minutes of cooking time.
Expert Tips
- Use high-quality salsa: The salsa is where all the flavor will come from, so use a good quality one when you make salsa chicken in a slow cooker – the meat will be juicier with more vibrant flavors.
- Thaw the chicken: I don’t recommend cooking frozen chicken in the slow cooker for food safety purposes. I thaw the chicken in the fridge overnight before adding it to the slow cooker.
- Season the meat: Season the chicken with salt and pepper before cooking for extra flavor. You can also switch up the seasonings depending on your taste – a mix of garlic, onion, and chili powders or a taco seasoning mix are good choices.
- Don’t overcook: Chicken breast can dry out if cooked too long, so follow the recipe instructions for the juiciest results.
How to Store This Recipe
Cool completely and place made-ahead or leftover salsa chicken in an airtight container. Store in the refrigerator for up to 4 days or in the freezer for up to 1 month. To reheat, warm in a saucepan over medium heat, stirring frequently. Thaw frozen salsa chicken in the fridge overnight before reheating.
What to Serve with Slow Cooker Salsa Chicken
Serve slow-cooked shredded salsa chicken alongside some chips and guacamole for a filling snack or over beans and rice for a hearty meal. It’s delicious on top of a salad or baked potato. It’s also great to meal prep and have on hand for quickly assembling tacos, nachos, burritos, chicken quesadillas, casseroles, soups, stuffed peppers, and more.
More Dinner Recipes To Try
If you make this salsa chicken in a slow cooker, please leave a review. I really appreciate each and every 5-star rating and review comment!
Slow Cooker Salsa Chicken Recipe
Ingredients
- 2 pounds skinless boneless chicken breast
- 16 ounces salsa
Instructions
- Add chicken breasts to the slow cooker and top with salsa. Cover and cook on HIGH for 3 hours or LOW for 6 hours until you can easily shred the chicken with a fork.
- Keep all the material in the crock pot and use two forks to shred the chicken. Mix the meat with salsa.
- Serve immediately or let cool completely and refrigerate for meals later in the week.
Notes
- The salsa is where all the flavor will come from, so use a good quality one when you make salsa chicken in a slow cooker for juicier meat with more vibrant flavors.
- Don’t cook frozen chicken in the slow cooker – thaw it in the fridge overnight before adding it to your slow cooker.
- Season the chicken with salt and pepper or your choice of seasonings before cooking for extra flavor.
- Chicken breast can dry out if cooked too long, so follow the recipe instructions for the juiciest results and to avoid overcooking.
