Recipes do not come much more simple than this 2 ingredients Slow Cooker Salsa Chicken that takes just 2 minutes to prep. Just add some homemade, or store bought, salsa into your slow cooker with chicken breasts and cook until they are ready to shred. Serve with rice, in tacos, enchiladas or on nachos. This easy Mexican chicken is so versatile and freezes well too.
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The beauty about slow cooker meals is how easy they are, and it doesn't get any easier than this salsa chicken in the slow cooker. A few chicken breasts and a generous amount of salsa (store bought if you want to make it even easier), and you have yourself a spicy and tender chicken dish that not only has lots of uses, but freezes well too.
Chicken with salsa in the slow cooker is perfect for when you are craving Mexican food but don't want to make much effort to get it. Serve it on rice, add it to tacos - the options for salsa chicken are almost endless. Just 200 calories a portion too.
If you are looking for some other salsa recipes to try, then why not try our tangy Pineapple Salsa, easy Sweetcorn Salsa or our delicious Mango Salsa?
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Ingredients and Substitutions
A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.
- Chicken - We used boneless skinless chicken breasts to keep this lean, but you can use boneless and skinless chicken thighs which are juicer and have more flavour and they are more forgiving with cooking time too. They don't shred as well though. You could use frozen chicken breasts, but make sure to thaw them first.
- Salsa - This is where all the flavour comes from. We used homemade restaurant style salsa, but you could use your favourite store bought salsa if you prefer. Just try to use the best quality you can, as the cheaper salsas tend to be really watery. The chicken releases its own juices when cooking, so that will water it down.
- Fresh coriander (fresh cilantro) - Optional, but we like to add some just before serving.
More ingredient substitutions and variations can be found in the recipe card.
How to Make Slow Cooker Salsa Chicken
- Step 1: Place the chicken and the salsa in the slow cooker pot.
- Step 2: Mix well so that the chicken is covered. Close the lid and cook on high for 4 hours or low for 6 hours.
- Step 3: Using two forks, shred the chicken. Mix the shredded chicken well with the liquid in the slow cooker bowl before serving.
Homemade Salsa
The key to a really good salsa chicken in the slow cooker is obviously a really good salsa. You can use any salsa, but a really good homemade salsa is worth the effort. We used our Restaurant Style Salsa Recipe, which is really easy and uses just a few simple ingredients.
You could use a store bought salsa though, and that would save you even more time. If you do use store bought, you might want to add a bit more chili powder if you like things on the spicy side.
What to Serve with Salsa Chicken
Serve this crock pot salsa chicken with some soft tortillas, shredded lettuce and avocado for a really simple taco - great for feeding a crowd with some baked tortilla chips too.
You can also use it as a nacho topping, add it to burrito bowls with some corn and black beans , in a quesadilla or simply on rice. We have also served it on an air fryer baked sweet potato with some sour cream, and had the leftovers on salad as well. There are SO many ways that you can use this.
If you want to serve it with rice, then why not try our Oven Cooked Rice, Perfect Microwave Rice or Cilantro Lime Rice. You could also serve it with our Spanish Rice and some Chipotle Black Bean Stew.
Storage
Store: The shredded salsa chicken will keep in the refrigerator in an airtight container for 4 days.
Freeze: It freezes really well, making it great for batch cooking, and it will keep in the freezer for 2 months. You can also freeze this before cooking. Simply add the chicken and salsa to a large zip lock back and then freeze. Defrost thoroughly before adding it to your slow cooker and following the cooking instructions.
Defrost: Defrost in the fridge overnight.
Reheat: To reheat leftover slow cooker salsa chicken, just add it to a pan and gently cook for 3-4 minutes until completely heated through.
Dannii's Top Tips
- Spray the bowl of your slow cooker with a little oil. This makes the clean up a little bit easier, without having to use a slow cooker liner.
- Cooking times will vary depending on your slow cooker and the size of the chicken breasts that you are using. So always make sure that the chicken breasts are cooked through before serving.
- You can leave the chicken breasts whole rather than shredded and then melt some cheese on them 10 minutes before serving.
- Add a squeeze of lime juice before serving to freshen it up.
- You could use chicken thighs rather than breasts.
- This freezes really well and you can even freeze it before cooking for an easy prepared ahead of time meal.
- For some extra heat and flavour, add some chopped jalapenos to the mix.
Frequently Asked Questions
There really is no rule here. We use a Morphy Richards Slow Cooker and we love it. What I love most about it is that you can put the bowl insert on the hob too. I also love that it has a clear lid, as I am so impatient that I want to keep looking and seeing what it is doing. If you don't have a clear lid, then lifting it to see will release lots of the heat and add to the cooking time.
Yes, this will take about 40 minutes in the oven.
Yes, you can cook salsa chicken in an Instant Pot. You will need to add about 60ml of water to the salsa and chicken. Then shut the lid and cook on HIGH PRESSURE for 15 minutes and then let all the steam release before opening and shredding.
We love shredded salsa chicken, as it is really juicy and tender and has so any uses. But, you could keep whole breasts or even chop them into chunks before putting in the slow cooker.
If you are keeping the chicken breasts whole and not shredding them, then they will only need to cook on high for 3 hours, otherwise it will start falling apart. If keeping the breasts whole, then why not try adding some grated cheese on to the chicken about 10 minutes before it is cooked so it gets all melty and gooey.
The chicken should be perfectly cooked in the slow cooker after 4 hours on high or 6 hours on low. However, we always like to use a food thermometer to check. The cooked temperature of chicken is 75°C/165°F. However, if you don't have a food thermometer, then it is best to use your judgement and stick a knife in it. It shouldn't be pink inside.
More Slow Cooker Chicken Recipes
If you've tried this Crockpot Salsa Chicken recipe, let us know how you got on in the comments below.
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Recipe
Slow Cooker Salsa Chicken
Ingredients
- 600 g (21 oz) Chicken breast
- 400 g (1.5 cups) Salsa
Instructions
- Place the chicken and salsa into the slow cooker bowl.
- Mix well so that the chicken is covered. Close the lid and cook on high for 4 hours or low for 6 hours.
- Using two forks, shred the chicken. Mix the shredded chicken well with the liquid in the slow cooker bowl before serving.
Recipe Tips
- Spray the bowl of your slow cooker with a little oil. This makes the clean up a little bit easier, without having to use a slow cooker liner.
- Cooking times will vary depending on your slow cooker and the size of the chicken breasts that you are using. So always make sure that the chicken breasts are cooked through before serving.
- You can leave the chicken breasts whole rather than shredded and then melt some cheese on them 10 minutes before serving.
- You could use chicken thighs rather than breasts.
- This freezes really well and you can even freeze it before cooking for an easy prepared ahead of time meal.
- For some extra heat, add some chopped jalapenos to the mix.
Nutritional Information
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The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
As all appliances vary, cooking times are a guide. Please note that by changing the serving size, the cooking time may also need to be altered.
Charlene @ That Girl Cooks Healthy says
I've just eaten and now you're making me hungry again Dannii - Grrrrrr!
Helen @ Scrummy Lane says
I love how easy this is, Dannii. The cooker sounds wonderful, but I suppose it would cook great in a slow cooker, too. Love the idea of all the little side dishes, too. It's perfect to make something that people can help themselves to when you entertain.
Jemma @ Celery and Cupcakes says
This looks lovely, and well you can't get any more fuss free than only 2 ingredients in a recipe.
Culinary Flavors says
Buying a slow cooker is in my wish list for this Christmas. Such an easy and tasty recipe!
Mira says
This is my type of a meal! I love how easy and flavorful it is! I'm starting to love this multi cooker :)
Matt says
I need to make this!
arman @ thebigmansworld says
Salsa chicken is actually on my list to make as soon as Summer is over- I can't overcook my house by turning on the slow cooker haha!
Cassey says
All that mexican food looks really good. I could honestly eat mexican food every day.
Lacey@fairytalesandfitness says
This is really simple. Love that it only has two ingredients. May have to replace this one from my usual buffalo chicken dip.
Camilla @FabFood4All says
Ooh that is nice and simple and I could just eat one of those tortillas filled with pulled chicken and guacamole right now:-)
Gayle @ Pumpkin 'N Spice says
Salsa chicken is one of my favorite meals, Dannii! I love how easy it is to whip up and how flavorful it is, too. I haven't made it in the longest time, though! I love your pictures and how perfect your chicken looks! You're definitely inspiring me to make this dish again!
Lauren @ ihadabiglunch says
Wow could this get any easier? haha Now I want to make a big plate of healthy nachos covered in this chicken! delish! Hope you had a great weekend lady!
Stacie @ SimplySouthernStacie says
I love how incredibly easy yet flavorful this is! Salsa really adds instant flavor to anything.
Shauna says
I love your Mexican recipes Dannii. I think I have made them all. I always serve them with extra guacamole ;)
Helen Turney says
I love this simple recipes Dannii. Like you say, ideal for this time of year.