Crock Pot Salsa Chicken

Easy and delicious, this flavorful crockpot salsa chicken is super easy to make!

Course Main Course, Main Dish

Cuisine Mexican

Prep Time 10

Cook Time 5

Total Time 5 10

Servings servings

Calories 147kcal

Author Leigh Anne Wilkes

Equipment

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.

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.

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.

Nutrition