Crockpot salsa chicken is the answer to all of your problems on a busy weeknight. You'll find yourself making this incredibly simple and fool-proof recipe time and time again. It's tender, juicy, flavorful and fabulously versatile.
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In my basic crockpot shredded chicken recipe, I use broth! Here, we're substituting a jar of salsa to create shredded chicken worthy of all your favorite Mexican recipes.
And I'm not even kidding you, this recipe will require just 5 minutes of hands-on time. Dump everything into the crock-pot, let it cook for a few hours, then shred.
It's literally THAT easy.
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No fuss: Two simple ingredients, just five minutes of hands-on time and only one dish to clean (your crockpot)!
Healthy: High protein, low-carb goodness.
Allergy-friendly: This recipe is essentially free from gluten, dairy, eggs and nuts. *Note: double check the ingredients list on your jar of salsa to be 100% sure it doesn't contain any applicable allergens.
Versatile: You'll never get tired of this slow cooker salsa chicken recipe. It's easy to mix things up and use it in so many different ways. It's great for taco night, nachos, burrito bowls, enchiladas, casserole, soup and more!
Freezer friendly: This recipe can easily be stored for long periods of time in the freezer, making it excellent for meal-prep.
You Only Need 2 Things!
- Chicken: Boneless, skinless chicken breasts. Chicken thighs will also work!
- Salsa: Use your favorite brand! Keep in mind that green salsa, or salsa verde is also a scrumptious option. And feel free to use homemade salsa if preferred.
How To Make Slow Cooker Salsa Chicken
Keep scrolling for the full recipe card and measurements. We’ll start here with a quick overview!
Combine ingredients:
- Arrange raw chicken in the bottom of your crockpot.
- Pour your favorite salsa on top and use a spoon to spread it evenly over the chicken.
Cook chicken:
- Cover crockpot with a lid and slow cook on high for 3-4 hours, or low for 5-6.
- Remove lid and shred chicken right in the crockpot. Leave ALL of the juices and salsa in the crockpot, do not drain. This will make your chicken super juicy and flavorful!
- Give everything a good stir once you're finished shredding.
Serve and enjoy:
- Serve your salsa chicken. I like adding mine to taco shells (soft or hard) with toppings like shredded cheese, iceberg lettuce, lime juice and sour cream. Enjoy!
My Best Tip
- You'll know this chicken is done when it shreds VERY easily. It should essentially fall apart. The same rule applies to my Slow Cooker Mexican Shredded Beef.
Fun Recipe Variations
Salsa: I generally use red salsa for my shredded chicken, but green salsa is always an option, too. Try a hatch green chili or tomatillo salsa for verde shredded chicken.
Creamy: Stir in some cream cheese or sour cream!
Spicy: If you like spicy food, use hot salsa and add in some crushed red pepper flakes or cayenne pepper.
Seasonings: To keep things ultra-simple, I make this recipe with only chicken and salsa. However, you can add seasonings if you want. Cumin, chili powder, garlic powder, onion powder or a packet of taco seasoning would all be wonderful!
Mix-ins: Add black beans, pinto beans, fresh chopped cilantro, diced onion, diced peppers, jalapeños or hatch chilies.
Serving Suggestions
Tacos: Portion shredded chicken into corn or flour tortillas and add your favorite toppings!
Taco salad: Spread chicken over a bed of crispy iceberg lettuce with avocado, cheese, sour cream and some crunchy corn tortilla chips.
Burritos: Mix cooked rice and taco seasonings into your salsa chicken and use it for meal prep freezer burritos! Sub cauliflower rice for less carbs.
Enchiladas: Try these white enchiladas with salsa chicken instead plain chicken.
Nachos: Add a large handful of shredded chicken to a bed of chips and top with cheese.
Tostadas: Spread a layer of refried black beans over a tostada shell and add salsa chicken for the ultimate crunchy tostada.
Quesadillas: You can't go wrong using your salsa chicken in a quesadilla with lots of cheesy goodness and Baja sauce for dipping.
Special Equipment
I love slow cooker recipes so much and having a good crockpot in your kitchen arsenal is essential, in my opinion.
For this recipe I use a large, 7 quart crockpot. You can use a smaller one if preferred, but you won't be able to fit as much chicken.
Meal Prep And Storage
Refrigerate: Place leftover shredded chicken in an airtight container and store in the refrigerator for 3-4 days.
Freeze: This recipe is fantastic for meal prep because it's super freezer friendly. Make a double batch and freeze extras to save yourself even more time in the kitchen. Use within 4 months for best taste.
Reheat: Simply cover and microwave your chicken, on high, until warmed through. You can also reheat in a skillet or pot on the stovetop!
Frequently Asked Questions
I generally cook my chicken on high for 3-4 hours. You can also use the low setting on your slow cooker and leave it for 5-6 hours. Once your chicken falls apart it's done. You should have no issues shredding it what-so-ever. It should melt into pieces!
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Crockpot Salsa Chicken (2 Ingredients)
Equipment
- 1 Large crockpot *Mine is 7 quart size
Ingredients
- 4 medium boneless skinless chicken breasts *See note below
- 1 24oz jar salsa *Use your favorite! Green or red!
Recipe notes:
Chicken: Boneless, skinless breasts or thighs will work! I use 4 medium chicken breasts or 6 smaller thighs (around 2.5 to 3 pounds of meat total).Instructions
- Place chicken breasts in your crockpot.
- Pour salsa over chicken and use a spoon to spread it evenly over the meat.
- Cook on high for 3-4 hours, or on low heat for 5-6. Once the chicken shreds apart super easily, it's done.
- Shred chicken right in the crockpot, do not drain salsa and juices. This will make your salsa chicken extra flavorful.
- Serve in tacos, taco salad, taco soup, burritos, burrito bowls, enchiladas, quesadillas, tostadas and more. Enjoy!
Storage:
- Transfer leftover salsa chicken to an airtight container and store in the refrigerator for 3-4 days or in the freezer for up to 4 months.
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