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Easy Crock Pot Salsa Chicken is a perfect busy weeknight meal. Just toss the ingredients in the crock pot and return for a delicious dinner.
Why You’ll Love This Recipe
Crock pot Salsa Chicken is one of those perfectly easy dinners. It is what I like to call a “dump” recipe. You just dump everything in the pan or in this case the crock pot and let it cook.
It only requires 5 ingredients, all of which you probably already have in your pantry. It uses ingredients you probably already have in your pantry. And it only takes a few minutes to prepare, then you let it cooks all day in the crock pot!
Ingredients Needed
- Chicken, boneless skinless chicken breasts
- Salsa
- Corn, canned whole kernel corn
- Beans, I used black beans but you could use kidney or pinto beans.
- Seasoning, cumin and cilantro
How to Make Crock Pot Salsa Chicken
- Place the chicken in the crockpot.
- Pour salsa over chicken
- Drain and rinse beans and add to chicken and salsa.
- Drain canned corn to the pot.
- Stir to combine.
- Cook on low for 4-5 hours or until the chicken is cooked through, tender and easy to shred.
Frequently Asked Questions
Can I put frozen chicken in the crock pot?
It is not generally recommended to put frozen chicken in the slow cooker due to food safety issues and the risk of bacteria growth before the meat gets up to a safe temperature.
Do chicken thighs work?
Absolutely! The thighs may just need a little longer cooking time.
Can I make this in the Instant Pot?
You can make this in the Instant Pot, you will just need to add a bit more liquid. Add in 1/4 cup of water or chicken broth along with the salsa and chicken. Cook on high pressure for fifteen minutes, with a 5 minute natural release and then do a quick release.
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Crock Pot Salsa Chicken
Ingredients
- 4 chicken breasts boneless, skinless
- 1 15 oz. salsa 2 cups
- 1 can corn
- 1 can black beans
- 1 tsp cumin
- 1/2 cup cilantro chopped, optional
Instructions
- Combine all ingredients in the crockpot
- Cook in crock pot on low for 4-5 hours or until chicken shreds easily.
Tips & Notes:
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Nutrition Facts:
Vermontgirl says
I have a recipe just like this, from a cookbook I’ve had for about 20 years. I make this ALL the time! You can play around with the amount of ingredients – use less chicken, or add more salsa, etc. and it always turns out great. I add about a half cup of chopped green pepper in the beginning, and, at the end, after the cooked chicken is shredded, I mix in cream cheese (about 4 oz or so) – this addition makes it even more delicious! Such a versatile dish, too – serve over rice, or pasta – or use in tacos – and leftovers can be made into soup with the addition of water/broth! Enjoy every bite!
Rose says
I haven’t made this recipe yet. Your say to cook on low for 6 to 7 hours, but in another place 4 to 5 hours. I just want to make sure which one it is before I start. Also how many pounds of chicken breasts. There are just so many different sizes.
Leigh Anne Wilkes says
sorry about that , it should be 4-5 on low. I’ve fixed the recipe.
Debi says
Hi! Im making this as we speak. I added frajita seasoning and pinto beans also. At the end I think ill add some shredded cheese but may just use the cream cheese like you suggested. Thank-you for sharing! Im sure my family and I will love it. It’s smells delicious!
Mary says
I’ve been vegetarian for several years, but grew up eating a dish just like this! I signed up to bring a meal to a non-vegetarian neighbor and knew this would be a hit. I didn’t taste it but it got rave reviews! I cooked it in the instant pot using the slow cooker setting set to normal and kept the cooking time the same. Thanks!
Carla Poertner says
On the chicken salsa recipe if you do not have regular corn can you use cream style corn?
Leigh Anne says
It will change the texture of it but should work fine
Christy says
Another great recipe from you. My family loved it! The only change I made was to add a pack of taco seasoning to the salsa. It added a little extra punch. Keep the great recipes coming!