• Skip to primary navigation
  • Skip to content
  • Skip to primary sidebar
  • Skip to footer
  • Home
  • About Me
    • Featured In
  • Recipe Index
  • Food Photography
  • This & That
  • Contact

The Blond Cook

Serving Up Cooking Simplicity

October 19, 2015 6 Comments

Crockpot Salsa Chicken

  • Pinterest
  • Email
  • Facebook
  • Twitter
  • Yummly

Today I’m sharing with you the most delicious, simple, and EASY recipe… Crockpot Salsa Chicken!

Sign up for my email subscription and never miss a recipe!

Crockpot Salsa Chicken - Just 2 ingredients in your slow cooker for the BEST Mexican shredded chicken!

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.

Crockpot Salsa Chicken - Just 2 ingredients in your slow cooker for the BEST Mexican shredded chicken!

Here are the 3 words you’ll need for this recipe:  Crockpot, salsa, chicken.

Crockpot Salsa Chicken - Just 2 ingredients in your slow cooker for the BEST Mexican shredded chicken!

Literally… pour your favorite prepared salsa over boneless, skinless chicken breasts and turn on your slow cooker.

Crockpot Salsa Chicken - Just 2 ingredients in your slow cooker for the BEST Mexican shredded chicken!

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?  🙂

Print

Crockpot Salsa Chicken


★★★★★ 5 from 1 reviews
  • Prep Time: 1 min
  • Cook Time: 4 hours
  • Total Time: 4 hours 1 min
  • Yield: About 4-1/2 cups
Print Recipe
Pin Recipe

Description

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

  1. 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

Did you make this recipe?

Tag @theblondcook on Instagram and hashtag it #theblondcook

Crockpot Salsa Chicken - Just 2 ingredients in your slow cooker for the BEST Mexican shredded chicken!

Hungry for more?

  • Slow Cooker Mexican Shredded BeefSlow Cooker Mexican Shredded Beef
  • Easy Crockpot Orange ChickenEasy Crockpot Orange Chicken
  • Slow Cooker Chicken WingsSlow Cooker Chicken Wings
  • Crock Pot Apricot Pork RoastCrock Pot Apricot Pork Roast
  • Slow Cooker Chicken and PastrySlow Cooker Chicken and Pastry
  • Slow Cooker Buffalo Chicken WingsSlow Cooker Buffalo Chicken Wings

Reader Interactions

Comments

  1. Valerie | From Valerie's Kitchen says

    October 19, 2015 at 4:49 pm

    Such a great method for an incredibly easy meal. I could eat chicken tacos every single week!

    Reply
    • Amy @ The Blond Cook says

      October 19, 2015 at 5:28 pm

      Thanks, Valerie! It was delicious!

      Reply
  2. Josh says

    May 3, 2018 at 2:32 pm

    Amy, if I am making double the recipe, does it effect the cook time or I can still do 4 hrs on high?

    Reply
    • Amy @ The Blond Cook says

      May 4, 2018 at 6:57 am

      Hi 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! 🙂

      Reply
  3. Amanda Mann says

    October 27, 2018 at 1:22 pm

    This 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!!

    ★★★★★

    Reply
    • Amy @ The Blond Cook says

      October 28, 2018 at 8:43 am

      Hi 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! 🙂

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

★☆ ★☆ ★☆ ★☆ ★☆

Primary Sidebar

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Come on in!

Hey, I'm Amy! Welcome to my blog. I'm a foodie with a love for photography and mom to my boxer dog, Baby. Read More…

LOOKING FOR SOMETHING?

WHAT’S HOT ON THE BLOG

Crock Pot Balsamic Pork Roast
Easy Crock Pot Vegetable Soup
Instant Pot Mongolian Beef
Baked Lemon Butter Flounder

Footer

Recent Comments

  • Amy @ The Blond Cook on Crock Pot Beefy Black Bean Chili
  • Amy @ The Blond Cook on Italian Roasted Chicken Leg Quarters
  • Amy @ The Blond Cook on Easy American Goulash
  • Amy @ The Blond Cook on Easy Instant Pot Pulled Pork
  • Amy @ The Blond Cook on Easy Alfredo Sauce

Popular Recipes

  • Crock Pot Balsamic Pork Roast
    Crock Pot Balsamic Pork Roast
  • Easy Crock Pot Vegetable Soup
    Easy Crock Pot Vegetable Soup
  • Instant Pot Mongolian Beef
    Instant Pot Mongolian Beef
  • Baked Lemon Butter Flounder
    Baked Lemon Butter Flounder
  • Instant Pot Chicken Noodle Soup
    Instant Pot Chicken Noodle Soup

NEVER MISS A RECIPE!

Subscribe to receive my latest recipes

© Copyright 2011-2019 · All Rights Reserved · The Blond Cook · Privacy Policy