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    Home » Recipes » Slow Cooker » Crockpot Salsa Chicken

    By Amy · Published: Mar 9, 2022 · Updated: Mar 9, 2022 · This post may contain affiliate links. Please read my disclosure policy 19 Comments

    Crockpot Salsa Chicken

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    Overhead view of shredded salsa chicken tacos on a platter with overlay text.

    This incredibly simple Crockpot Salsa Chicken is one of the easiest dinners you’ll ever make. Just two simple ingredients are needed for the most flavorful Mexican shredded salsa chicken!

    Overhead view of four salsa chicken tacos on an oval white serving platter.

    This recipe is one of those easy “dump and go” meals that tastes like you spent hours preparing it. If there ever was a no-fuss dinner, this is it… let your slow cooker do the work! 

    Just Two Simple Ingredients!

    Overhead view of boneless, skinless chicken breasts and a jar of salsa for crockpot salsa chicken.
    • Chicken – boneless, skinless chicken breasts.
    • Salsa – a 16 ounce jar of your favorite salsa.

    How to Make it

    Overhead view of salsa chicken in a crock pot before and after cooking.
    1. Place the chicken breasts in the insert of your slow cooker and cover with salsa.
    2. Cover and cook on high for 4 hours, or on low for 6 to 8 hours.
    Shredding salsa chicken with two forks in a crockpot.
    1. Once the chicken is done, shred using two forks, then gently stir to coat as evenly as possible.
    Shredded salsa chicken in an oval stainless slow cooker.

    It really doesn’t get much easier than this!  Serve with chips or on tortillas with your favorite toppings such as shredded cheese, diced tomatoes, cilantro, sour cream… YOU NAME IT!  How can you go wrong with basically a one minute prep time dinner?!

    Closeup view of shredded salsa chicken tacos on a white serving platter.

    Enjoy!

    More Mexican Chicken Deliciousness

    • Baked Salsa Chicken
    • White Chicken Chili
    • Crock Pot Chicken Enchilada Dip
    • Crock Pot Chicken Fajitas

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    Overhead view of four shredded salsa chicken soft tacos on a white serving platter.

    Crockpot Salsa Chicken

    Just two simple ingredients are needed in your crock pot for the easiest and BEST Mexican shredded salsa chicken!
    5 from 6 votes
    Print Pin Rate
    Course: Slow Cooker
    Cuisine: Mexican
    Keyword: crockpot salsa chicken
    Prep Time: 1 minute
    Cook Time: 4 hours
    Total Time: 4 hours 1 minute
    Servings: 6
    Author: Amy

    Ingredients

    • 1 ½ pounds boneless skinless chicken breasts
    • 1 (16 ounce) jar of your favorite salsa

    Instructions

    • Place chicken breasts in your slow cooker insert and cover with salsa.
    • Cover and cook on high for 4 hours, or on low for 6 to 8 hours (until chicken is fully cooked and shreds easily with a fork).
    • Shred chicken using 2 forks, then gently stir to combine and coat chicken.

    Notes

    This recipe yields approximately 4 1/2 cups shredded chicken.

    Nutrition

    Calories: 151kcal | Carbohydrates: 5g | Protein: 25g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 665mg | Potassium: 635mg | Fiber: 1g | Sugar: 3g | Vitamin A: 397IU | Vitamin C: 3mg | Calcium: 28mg | Iron: 1mg

    If provided, nutritional info is a courtesy, is not guaranteed and should only be considered as a guideline.

    Tried this recipe?Mention @TheBlondCook or tag #theblondcook!

    Originally published October 2015. Updated with new images and new text March 2022.

    Adapted from Gimme Some Oven and The Comfort of Cooking

    HUNGRY FOR MORE?

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    Reader Interactions

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      Recipe Rating




    1. Walter Wisting says

      March 15, 2022 at 7:51 am

      5 stars
      I have used many of your recipes and all were great but this one is absolutely the easiest of them all. I am not to fond of having to shred meat but this almost shedded by its self I like the soft wraps and put the chicken down and added a Mexican cheese blend and heated to melt the cheese then added sour cream and some green onions, it was the bomb

      Reply
      • Amy says

        March 15, 2022 at 5:08 pm

        Hi Walter, thank you so much… the way you served it sounds absolutely delicious!

        Reply
    2. Jody says

      March 10, 2022 at 7:16 pm

      5 stars
      I made this today and it was absolutely delicious – so easy!

      Reply
    3. Craig says

      November 02, 2019 at 9:34 am

      I just found a guacamole salsa in the store that makes this dish even better.

      Reply
    4. Jim Broderick says

      April 02, 2019 at 3:39 am

      5 stars
      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.

      Reply
      • Amy @ The Blond Cook says

        April 02, 2019 at 7:18 am

        That sounds delicious, Jim… thanks so much for sharing and I’m so happy you enjoyed it! 🙂

        Reply
    5. Sam says

      March 26, 2019 at 7:12 am

      Does the chicken need to be thawed or can it be frozen!?

      Reply
      • Amy @ The Blond Cook says

        March 26, 2019 at 7:30 am

        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! 🙂

        Reply
    6. Nancy Britner says

      March 04, 2019 at 3:57 pm

      5 stars
      Made this for tonight’s dinner. Adding rice and corn. Delicious!

      Reply
      • Amy @ The Blond Cook says

        March 05, 2019 at 7:50 am

        Thanks, Nancy… the rice and corn with it sounds AMAZING! 🙂

        Reply
    7. Amanda Mann says

      October 27, 2018 at 1:22 pm

      5 stars
      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
    8. Josh says

      May 03, 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 04, 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
    9. 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
      • Jay says

        December 15, 2019 at 10:15 am

        5 stars
        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.

        Reply
        • Jay says

          December 15, 2019 at 10:16 am

          Runny. Not funny lol

          Reply
          • Amy @ The Blond Cook says

            December 16, 2019 at 4:28 pm

            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!

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