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.
Ingredients
Scale
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
Instructions
- Prepare chicken base: Place the boneless, skinless chicken breasts or thighs into the bottom of your slow cooker, ensuring they’re evenly spread out.
- Season chicken: Evenly sprinkle the taco seasoning, kosher salt, and freshly ground black pepper over the chicken pieces to add flavor.
- 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.
- 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.
- 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.
- 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
