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–+ servings
Shredded chicken with tomatoes and green peppers being stirred with a wooden spoon.

Slow Cooker Salsa Chicken Recipe

Author: Jessica Haggard
Make this salsa chicken in a slow cooker for your next meal, and your family will thank you! 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. Tasty, tangy, and totally delicious!
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Prep Time 5 minutes
Cook Time 3 hours
Total Time 5 minutes
Course Main Course
Cuisine American
Servings 6 servings
Calories 125 kcal

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.

Video

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.
Serve: Serve slow-cooked salsa chicken with chips and guacamole for a filling snack or over beans and rice for a hearty meal. Use it to top a salad or baked potato. Shredded salsa chicken is also great to use for quickly assembling tacos, nachos, burritos, quesadillas, nachos, casseroles, soups, stuffed peppers, and more. 
Store: 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.

Nutrition

Calories: 125kcalCarbohydrates: 5gProtein: 18gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 78mgSodium: 579mgPotassium: 400mgFiber: 1gSugar: 3gVitamin A: 390IUVitamin C: 1mgCalcium: 30mgIron: 1mg
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