Crock Pot Salsa Chicken Recipe


  • 1.5 – 2 lbs boneless, skinless chicken breasts or thighs: The amount depends on desired servings.
  • 16 oz jar of your favorite salsa: Choose a mild, medium, or hot salsa depending on your spice preference.
  • 1 tbsp taco seasoning: Or use a mix of the following spices: 1 tsp chili powder, ½ tsp cumin, ½ tsp garlic powder, ½ tsp onion powder, ¼ tsp paprika
  • Pinch of cayenne pepper (optional, for extra heat)


  • Prep the crock pot: Lightly spray the inside of your slow cooker with nonstick cooking spray for easy cleanup.
  • Add chicken and salsa: Place the chicken breasts or thighs in the slow cooker. Pour the jar of salsa over the chicken.
  • Season: Sprinkle taco seasoning evenly over the chicken and salsa. Adjust seasoning amounts to your preference.
  • Cook: Cover the slow cooker and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, or until the chicken is cooked through and shreds easily with a fork.
  • Shred the chicken: Remove the chicken from the slow cooker and shred it using two forks.
  • Mix and serve: Return the shredded chicken to the slow cooker, stir to combine with the juices, and let it warm up for a few minutes. The extra liquid keeps everything moist.

Enjoy! Serve your salsa chicken in a variety of ways:

  • Tacos
  • Burritos
  • Taco salads
  • Over rice
  • Nachos
  • Quesadillas


  • Flavor variations: Get creative! Experiment with pineapple salsa, mango salsa, or other unique combinations.
  • Toppings: Top your salsa chicken creations with your favorites like avocado, shredded cheese, sour cream, fresh cilantro, sliced olives, or pickled jalapeños.
  • Storage: Leftover salsa chicken can be stored in an airtight container in the refrigerator for up to 4 days. It also freezes well!


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