This crockpot salsa chicken is a 4 ingredient recipe that can be assembled ahead as a crockpot freezer meal. Use the salsa chicken in tacos, burrito bowls, or enjoy as is!
Say hello to my solution to hectic weeknights…this slow cooker salsa chicken is incredibly easy to prepare and is super versatile!
This crock pot salsa chicken recipe was one of 7 Slow Cooker Chicken Recipes I shared last month, and today it’s getting its very own post!
We love this crockpot salsa chicken because
- it is made with a few simple ingredients that we pretty much always have on hand
- it can be a crockpot freezer meal
- it’s versatile and can be used in a variety of meals including tacos and burrito bowls
How to make slow cooker salsa chicken
This is quite possibly the easiest recipe on the internet 😉
- Combine boneless skinless chicken breasts, salsa, cumin and chili powder in a slow cooker.
- Cook on low for 3-4 hours.
- Shred with two forks and enjoy!
How can I serve this crockpot chicken and salsa? In tacos with cheese, tomatoes and avocados. Served in a burrito bowl with rice (or cauliflower rice), corn and black beans. In quesadillas with shredded cheese and fresh tomatoes. Or, just enjoy it as is!
How do I prepare this salsa chicken crockpot recipe as a crockpot freezer meal? Simply combine the ingredients in a sturdy freezer bag (or one of these awesome eco-friendly silicone freezer bags
!), and freeze for up to 3 months. Thaw overnight before cooking as directed.
Can I swap for chicken thighs? Absolutely. You can cook for 4-5 hours on low for boneless skinless chicken thighs (I do not recommend skin-on chicken thighs for the slow cooker as they will release a lot of fat during the cook time).
Can I cook this salsa chicken in the Instant Pot? Mayyybe. I have not tried this recipe and the salsa may be too thick to produce enough steam. If you try it and get a ‘burn’ message, dilute it with 1/4 cup of water and try again. And if you do give it a try, let me know in the comments how it turns out for you!
Tips and equipment for this salsa chicken crockpot recipe
- This recipe may be cooked in a large 5 quart Crock Pot
or halved and cooked in smaller 2.5 quart Crock Pot for the same amount of time - For making freezer packs: you can find my favorite baggie holders here, and the freezer bags I used here (MAKE SURE you get a good quality freezer bag, as you don’t want any leakage as it thaws!)
- Looking for more freezer slow cooker recipes? Check out this Crock Pot Teriyaki Chicken Recipe, this Slow Cooker Cilantro Lime Chicken, and these Sticky Slow Cooker Honey Garlic Chicken Thighs
or halved and cooked in smaller 
for the same amount of time
, and the 
(MAKE SURE you get a good quality freezer bag, as you don’t want any leakage as it thaws!)
Crockpot Salsa Chicken
Ingredients
- 2 lbs boneless chicken breasts
- 2 cups salsa
- 1 tablespoon cumin
- 1 tablespoon chili powder
Instructions
- Combine all ingredients in the base of a 5 quart slow cooker.
- Cook on low for 3-4 hours.
- Shred the chicken with two forks and toss in the cooking liquid.
- Taste and adjust salt. A squeeze of lime helps brighten the flavors up, too.
To Make Freezer Crockpot Meals
- Combine all ingredients in a gallon-sized freezer bag.
- Squeeze out extra air.
- Freeze flat for up to 3 months.
Sarah
May 9, 2019 at 2:59 pmSounds fab will try this but can you just clarify about the salsa, is it just bought salsa from a jar? This needs to be suitable for my 1 year old as well as us so is this ok or should I try making my own salsa if so any tips please? Thanks
Denise
May 16, 2019 at 10:42 amHi Sarah! I used jarred salsa, but I don’t see why you couldn’t use homemade? Just make sure the chicken is always smothered in it so it doesn’t dry out. My only worry is there might not be enough liquid to keep the chicken moist.
Emily N
March 5, 2019 at 6:28 pmThis is delicious and so easy. Thanks for sharing!! Can you freeze the shredded chicken once it is made or are the freezing directions just for putting the chicken breasts and other 3 ingredients so it’s ready to throw in the crock pot?
Denise
March 5, 2019 at 9:34 pmHi Emily! You can do it either way! Freeze pre or post cooking 🙂
Jenni
January 30, 2019 at 1:38 pmI’ve made this several times and my SUPER picky boyfriend really likes it. My Instant Pot seems to cook hot so it never takes this long but then again, I don’t cook it long enough to shred….he just eats it along side rice and green beans. Highly recommend….it’s easy and normally, ya got chicken and salsa on hand!
Denise
February 4, 2019 at 9:28 pmI am so happy to hear this! Thanks so much for sharing, Jenni 😀
Izik
August 19, 2018 at 11:57 pmDoh! Toss the shredded meat within the cooking liquid… I think. Hah ?
Denise
August 22, 2018 at 9:44 amHa ha YES! Glad you figured it out 🙂
Izik
August 19, 2018 at 11:53 pm“Toss in the cooking liquid.”? I’m lost… What cooking liquid? I don’t see cooking liquid as an ingredient.
Sue R
August 19, 2018 at 10:05 pmTo do it in the pressure cooker I’d go with putting a cup or two of water in the bottom the sit the chicken and other ingredients in a bowl onto of a trivet. No burn issue then. I’m about to head off camping so will be doing it this way. Thanks for the idea.
Denise
August 22, 2018 at 9:45 amSure you could do that, but then you might be watering down the salsa which is where all the flavor comes from. I’ll be testing this in the IP soon!
Brittany Audra @ Audra's Appetite
August 19, 2018 at 5:26 pmWill definitely be trying this! Love how I have all of the ingredients always on hand at home!