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Make dinner easy with this flavorful slow cooker salsa chicken recipe! Tender shredded chicken cooks in salsa and seasonings for a simple, versatile meal perfect for tacos, burrito bowls, salads, and more.
Why You’ll Love This Recipe
This easy slow cooker salsa chicken is the kind of easy dinner recipe every busy cook needs. It’s what I like to call a true “dump” recipe because all you have to do is toss the ingredients into the crock pot and let it do all the work for you. With only 5 simple ingredients, most of which you probably already have in your pantry, this recipe comes together in just a few minutes. Then it slowly cooks all day, creating tender, flavorful shredded chicken with almost no effort at all.
Another reason to love this recipe is how versatile it is. You can use this salsa chicken in tacos, burrito bowls, salads, quesadillas, or serve it over rice for an easy family dinner. It’s simple, delicious, and perfect for those busy days when you want a homemade meal without spending hours in the kitchen.
Ingredients Needed
- Chicken, boneless skinless chicken breasts
- Salsa. Use your favorite brand
- Corn, canned whole kernel corn
- Beans. I used black beans but you could use kidney or pinto beans.
- Seasoning, cumin and cilantro(optional)
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.
Tips from leigh Anne
- Use your favorite salsa. The flavor of this recipe will depend a lot on the salsa you use, so choose one you already love. Mild, medium, or hot salsa all work great depending on how much spice you like.
- Don’t overcook the chicken. Slow cookers can vary, so check the chicken toward the end of the cooking time. The chicken should be tender and easy to shred but not dry.
- Shred the chicken in the crock pot. Once the chicken is cooked, use two forks to shred it right in the slow cooker so it can soak up all the flavorful sauce.
- Add extra flavor. Stir in a squeeze of fresh lime juice or some chopped cilantro before serving for a fresh burst of flavor.
- Make it creamy. For a creamy version, stir in a little cream cheese during the last 30 minutes of cooking.
- Great for meal prep. This salsa chicken stores well in the refrigerator for several days, making it perfect for easy lunches and quick dinners throughout the week.
- Freeze leftovers. Store cooled shredded chicken in a freezer-safe container for an easy future meal. Just thaw and reheat when ready to use.
Pair This With:
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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This slow cooker salsa chicken is proof that delicious dinners don’t have to be complicated. With just a few simple pantry ingredients and only minutes of prep time, you can come home to tender, flavorful chicken that works perfectly in so many meals. Whether you serve it in tortillas, burritos, nachos, or over rice, this easy crock pot recipe is sure to become one of your go-to busy weeknights.
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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:
- Use your favorite salsa. The flavor of this recipe will depend a lot on the salsa you use, so choose one you already love. Mild, medium, or hot salsa all work great depending on how much spice you like.
- Don’t overcook the chicken. Slow cookers can vary, so check the chicken toward the end of the cooking time. The chicken should be tender and easy to shred but not dry.
- Shred the chicken in the crock pot. Once the chicken is cooked, use two forks to shred it right in the slow cooker so it can soak up all the flavorful sauce.
- Add extra flavor. Stir in a squeeze of fresh lime juice or some chopped cilantro before serving for a fresh burst of flavor.
- Make it creamy. For a creamy version, stir in a little cream cheese during the last 30 minutes of cooking.
- Great for meal prep. This salsa chicken stores well in the refrigerator for several days, making it perfect for easy lunches and quick dinners throughout the week.
- Freeze leftovers. Store cooled shredded chicken in a freezer-safe container for an easy future meal. Just thaw and reheat when ready to use.
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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!