Today I’m sharing with you the most delicious, simple, and EASY recipe… Crockpot Salsa Chicken!
This recipe is so simple it’s elementary. For real. If you mess this up, we need to have a little talk.
Here are the 3 words you’ll need for this recipe: Crock Pot, salsa, chicken.
Literally… pour your favorite prepared salsa over boneless, skinless chicken breasts, cover 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?
Enjoy!
Print
Crockpot Salsa Chicken
- Prep Time: 1 min
- Cook Time: 4 hours
- Total Time: 4 hours 1 min
- Yield: About 4 1/2 cups 1x
Description
Just 2 simple ingredients are needed in your slow cooker for the BEST flavorful 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 and coat chicken.
- Category: Slow Cooker
- Method: Slow Cook
- Cuisine: Mexican
Keywords: crock pot salsa chicken
Adapted from Gimme Some Oven and The Comfort of Cooking
Craig says
I just found a guacamole salsa in the store that makes this dish even better.
Jim Broderick says
Made 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
That sounds delicious, Jim… thanks so much for sharing and I’m so happy you enjoyed it! 🙂
Sam says
Does the chicken need to be thawed or can it be frozen!?
Amy @ The Blond Cook says
Hi 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! 🙂
Nancy Britner says
Made this for tonight’s dinner. Adding rice and corn. Delicious!
★★★★★
Amy @ The Blond Cook says
Thanks, Nancy… the rice and corn with it sounds AMAZING! 🙂
Amanda Mann says
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!!
★★★★★
Amy @ The Blond Cook says
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! 🙂
Josh says
Amy, 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
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! 🙂
Valerie | From Valerie's Kitchen says
Such a great method for an incredibly easy meal. I could eat chicken tacos every single week!
Amy @ The Blond Cook says
Thanks, Valerie! It was delicious!
Jay says
I love the recipe. One question it seems to be very funny when I make it is there a way to cut down on this?
Thank you.
★★★★★
Jay says
Runny. Not funny lol
Amy @ The Blond Cook says
Hi Jay, so happy you enjoyed the recipe! You could try using a thicker/chunkier salsa and also drain off some of the liquid after cooking. I hope this helps!