Today I’m sharing with you the most delicious, simple, and EASY recipe… Crockpot Salsa Chicken!
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Slow Cooker Salsa Chicken
This recipe is so simple it’s elementary. For real. If you screw this up, we need to have a little talk.
Here are the 3 words you’ll need for this recipe: Crockpot, salsa, chicken.
Literally… pour your favorite prepared salsa over boneless, skinless chicken breasts and turn on your slow cooker.
Shred the chicken with a fork when it’s done and stir in your slow cooker to combine the salsa and chicken. Serve with chips or on tortillas with your favorites, like cheese, diced tomatoes, cilantro, sour cream… YOU NAME IT! How can you go wrong with basically a 1 minute prep time?!
This recipe is also freezer-friendly. Since it’s just Baby (my dog!) and myself, I place the leftovers in a freezer bag and save for later. How much easier does it get? 🙂
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Crockpot Salsa Chicken
Prep Time: 1 min- Cook Time: 4 hours
- Total Time: 4 hours 1 min
Yield: About 4-1/2 cups 1x
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Pin RecipeDescription
Crockpot Salsa Chicken – Just 2 ingredients in your slow cooker for the BEST Mexican shredded chicken!
Ingredients
- 1.5 pounds boneless, skinless chicken breasts
- 1 (16-ounce) jar of your favorite salsa
Instructions
- Place chicken breasts in slow cooker and cover with salsa. Cover and cook on high for 4 hours, or on low for 6-8 hours. Shred with a fork and stir gently to combine.
Notes
Adapted from Gimme Some Oven and The Comfort of Cooking
Valerie | From Valerie's Kitchen says
October 19, 2015 at 4:49 pmSuch a great method for an incredibly easy meal. I could eat chicken tacos every single week!
Amy @ The Blond Cook says
October 19, 2015 at 5:28 pmThanks, Valerie! It was delicious!
Josh says
May 3, 2018 at 2:32 pmAmy, if I am making double the recipe, does it effect the cook time or I can still do 4 hrs on high?
Amy @ The Blond Cook says
May 4, 2018 at 6:57 amHi Josh, as long as your slow cooker is 2/3 to 3/4 full, it should take around the same time. I found that info here. Happy Cinco de Mayo and hope you enjoy the salsa chicken! 🙂
Amanda Mann says
October 27, 2018 at 1:22 pmThis is one of my favorite recipes. It’s so versatile. I make it for meal trains a lot. I do have a question could I make this in the instant pot? Would I need to add water or broth? Thanks!!
★★★★★
Amy @ The Blond Cook says
October 28, 2018 at 8:43 amHi Amanda, that’s a good question! I’ve not tried it in the Instant Pot so I can’t say for sure… hopefully will try that one out soon and if it’s good I will post. Thank you! 🙂
Nancy Britner says
March 4, 2019 at 3:57 pmMade this for tonight’s dinner. Adding rice and corn. Delicious!
★★★★★
Amy @ The Blond Cook says
March 5, 2019 at 7:50 amThanks, Nancy… the rice and corn with it sounds AMAZING! 🙂
Sam says
March 26, 2019 at 7:12 amDoes the chicken need to be thawed or can it be frozen!?
Amy @ The Blond Cook says
March 26, 2019 at 7:30 amHi Sam, the chicken in this recipe is thawed. I’ve never tested this recipe using frozen chicken breasts… sorry I couldn’t be of more help. Hope you enjoy it if you make it! 🙂
Jim Broderick says
April 2, 2019 at 3:39 amMade this last night and it was very good and so EZ. The chicken was falling apart tender so it shredded easily. Used large flour tortillas and put on some shredded chicken, dipped some of the solids out of the crockpot with a slotted spoon, added a bit of corn and some shredded cheese. Topped with a bit of sour cream and it was delicious! Thank you for such a clever idea for a super tasty meal.
★★★★★
Amy @ The Blond Cook says
April 2, 2019 at 7:18 amThat sounds delicious, Jim… thanks so much for sharing and I’m so happy you enjoyed it! 🙂