Slow Cooker Salsa Chicken Recipe

Introduction

This Slow Cooker Salsa Chicken is a simple, flavorful dish perfect for busy days. With just a few ingredients and minimal prep, you’ll have tender, juicy chicken ready to serve in tacos, burritos, or bowls. It’s a versatile recipe that everyone will love.

Ingredients

• 2 pounds boneless, skinless chicken breasts or thighs
• 2 cups jarred salsa (mild, medium, or hot)
• 1 ounce taco seasoning packet or 2 tablespoons homemade taco seasoning
• 1/2 teaspoon kosher salt (optional)
• 1/4 teaspoon freshly ground black pepper
• 1 cup canned black beans, drained and rinsed
• 1 cup corn kernels (fresh, frozen, or canned)
• 2 tablespoons chopped fresh cilantro
• Juice of 1 lime

Instructions

1. Step 1: Place the chicken breasts or thighs in the slow cooker base.
2. Step 2: Sprinkle the taco seasoning, salt, and black pepper evenly over the chicken.
3. Step 3: Pour the salsa over the chicken. Add the black beans and corn if using.
4. Step 4: Cover and cook on high for 4 hours or low for 6 to 8 hours, until the chicken is tender and easily shredded.
5. Step 5: Remove the chicken from the slow cooker and shred it with two forks. Return the shredded chicken to the pot and stir well to combine with the sauce.
6. Step 6: Serve hot in tacos, burritos, or bowls. Garnish with fresh cilantro and a squeeze of lime juice if desired.

Tips & Variations

• For extra flavor, use fire-roasted salsa or add a chipotle pepper in adobo sauce.
• Substitute chicken thighs for more juicy, tender meat or use chicken breasts for a leaner option.
• Add diced bell peppers or onions into the slow cooker for a veggie boost.
• Cilantro can be added before serving for freshness or stirred in at the end of cooking for a milder taste.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or on the stovetop with a splash of water to keep the chicken moist. This dish can also be frozen for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

Yes, you can use frozen chicken breasts or thighs, but increase the cooking time by about 1-2 hours on low to ensure the chicken cooks through and becomes tender.

What can I serve with slow cooker salsa chicken?

This chicken pairs well with tortillas, rice, or quinoa. You can also serve it with a side of avocado, sour cream, or shredded cheese for a complete meal.

Slow Cooker Salsa Chicken Recipe

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★★★★★

4.5 from 101 reviews

• Author: Ethan
• Total Time: 4 hours 10 minutes (high) or 6 hours 10 minutes to 8 hours 10 minutes (low)
• Yield: 6 servings 1x

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Description

This Slow Cooker Salsa Chicken recipe delivers a flavorful, tender chicken dish that’s perfect for tacos, burritos, or bowls. Using simple ingredients like salsa, taco seasoning, and beans, it’s an easy set-it-and-forget-it meal that comes together effortlessly in the slow cooker, resulting in juicy, shredded chicken infused with zesty Mexican-inspired flavors.

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Ingredients

Scale 1x2x3x

Main Ingredients

• 2 pounds boneless, skinless chicken breasts or thighs
• 2 cups jarred salsa (mild, medium, or hot)
• 1 ounce taco seasoning packet or 2 tablespoons homemade taco seasoning
• 1/2 teaspoon kosher salt (optional)
• 1/4 teaspoon freshly ground black pepper

Optional Add-ins

• 1 cup canned black beans, drained and rinsed
• 1 cup corn kernels (fresh, frozen, or canned)
• 2 tablespoons chopped fresh cilantro
• Juice of 1 lime

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Instructions

1. Prepare chicken base: Place the boneless, skinless chicken breasts or thighs into the bottom of your slow cooker, ensuring they’re evenly spread out.
2. Season chicken: Evenly sprinkle the taco seasoning, kosher salt, and freshly ground black pepper over the chicken pieces to add flavor.
3. Add salsa and optional ingredients: Pour 2 cups of jarred salsa evenly over the seasoned chicken. If you’re using black beans and corn, add 1 cup of each on top of the salsa for extra texture and taste.
4. Cook until tender: Cover the slow cooker and set it on high for about 4 hours, or on low for 6 to 8 hours, until the chicken is fully cooked and tender enough to shred easily.
5. Shred chicken: Once cooked, remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken back into the slow cooker and stir well to combine with the flavorful sauce.
6. Serve: Serve the salsa chicken hot in tacos, burritos, or bowls. Garnish with chopped fresh cilantro and a squeeze of lime juice for a bright finishing touch.

Notes

• Use chicken thighs for moister, more flavorful results; chicken breasts work well for a leaner option.
• You can adjust the heat by choosing mild, medium, or hot salsa depending on your spice preference.
• For a thicker sauce, remove the lid during the last 30 minutes of cooking to let some liquid evaporate.
• This dish freezes well; store leftovers in airtight containers and freeze for up to three months.
• Serve with rice, tortillas, or over a salad for a complete meal.

• Prep Time: 10 minutes
• Cook Time: 4 hours (high) or 6-8 hours (low)
• Category: Dinner
• Method: Slow Cooking
• Cuisine: Mexican

Keywords: slow cooker chicken, salsa chicken, shredded chicken, easy slow cooker recipe, Mexican chicken, taco chicken