Easy Slow Cooker Salsa Chicken

Shredded chicken in a slow cooker with salsa and cilantro.

Need a quick, flavorful dinner but don't have any time to cook? Slow cooker salsa chicken is the thing for you. This tender chicken simmered in your favorite salsa is a delicious addition to tacos, wraps, bowls, salads, and more!

5 from 32 votes

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Course: Main Course

Cuisine: Tex-Mex

Prep Time: 5

Cook Time: 4

Total Time: 4 5

Servings: 4-ounce servings

Calories: 154kcal

Equipment

Ingredients

1½ pounds chicken breast or thighs boneless, skinless,
2 cups salsa
salt & pepper

Instructions

Place the chicken in the base of the crockpot and season lightly with salt and pepper.
Pour the salsa over the chicken breasts.
Cover and cook on high for 4 hours or on low for 6 hours.
Shred chicken with two forks and serve!

Notes

General

I don't recommend using pico de gallo for this recipe.
You can swap the chicken breasts for chicken thighs.
You can easily scale the recipe by click on the number next to "Servings" in the recipe card below and sliding the arrow to the number of servings you'd like to make.
Taste your salsa before adding it to the slow cooker. If it is on the salty side, you can forego salting the chicken.
Estimated calories are for chicken breast and fat-free salsa. Chicken thighs will change the calorie count. I recommend using a site like MyFitnessPal to calculate calories accurately based on your chosen ingredients.

Storage and Reheating

Fridge: Leftover crockpot chicken can be stored in an airtight container for 3 to 4 days.
Freezer: You can also freeze this crock pot salsa chicken recipe. Let the chicken cool completely, then store in a freezer-safe container.
Reheating: You can reheat the chicken and salsa in the microwave at 30-second intervals until heated through. If reheating from frozen, let the chicken thaw in the refrigerator overnight, and then heat thoroughly before serving.

Nutrition