Easy Slow Cooker Salsa Chicken Recipe

Name: Easy Slow Cooker Salsa Chicken
Prep time: 5 min
Cook time: 360 min
Total time: 365 min
Yield: 4
Ingredients: 3 chicken breasts; 1 teaspoon chili powder; 1 teaspoon garlic powder; 1 teaspoon ground cumin; 1 teaspoon onion powder; 1 (15.5 ounce) jar salsa; 1 (4 ounce) can chopped green chile peppers

Cook Time: 360 minutes

Slow Cooker Shredded Chicken with Salsa and Green Chiles

Ingredients:

3 chicken breasts
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon ground cumin
1 teaspoon onion powder
1 (15.5 ounce) jar salsa
1 (4 ounce) can chopped green chile peppers

Directions:

Step 1: Place the chicken breasts in the bottom of a slow cooker.

Step 2: Evenly sprinkle the chicken with chili powder, garlic powder, cumin, and onion powder.

Step 3: Pour the salsa over the chicken and top with the chopped green chile peppers.

Step 4: Set the slow cooker to cook on Low for 6 to 8 hours, or until the chicken is very tender.

Step 5: To check if the chicken is done, insert an instant-read thermometer into the thickest part of the chicken; it should read at least 165F (74C).

Step 6: Once cooked, shred the chicken using two forks, mixing it with the salsa and seasonings from the slow cooker.

Recipe Tip: You can use any salsa you prefer for this recipe to adjust the flavor to your liking.

Nutrition Facts (per serving):

Calories: 138
Fat: 3g
Carbohydrates: 10g
Protein: 20g

Nutrition Breakdown (per serving):

Nutrition Factor	Amount	% Daily Value*
Total Fat	3g	3%
Saturated Fat	1g	3%
Cholesterol	49mg	16%
Sodium	1038mg	45%
Total Carbohydrate	10g	4%
Dietary Fiber	3g	9%
Total Sugars	5g	-
Protein	20g	40%
Vitamin C	22mg	24%
Calcium	49mg	4%
Iron	2mg	9%
Potassium	559mg	12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Note: Nutrient information is not available for all ingredients. This amount is based on available data.

If you are following a medically restrictive diet, consult your doctor or dietitian before preparing this recipe for personal consumption.

Easy Slow Cooker Salsa Chicken is a simple and delicious dish made by combining chicken with salsa and spices in a slow cooker. This recipe is perfect for busy weeknights and offers a tender, flavorful chicken that can be used in a variety of meals. The beauty of this recipe lies in its versatility, as the slow-cooked chicken can be shredded and used for tacos, burritos, nachos, or served over rice for a hearty meal.

History and Origin

The origins of slow-cooked chicken dishes like this one can be traced back to traditional Mexican and Southwestern American cuisine, where slow-cooking methods are often used to tenderize tougher cuts of meat. Salsa, a staple of Mexican cooking, has been used for centuries, evolving from ancient Mesoamerican ingredients like tomatoes, chili peppers, and herbs. Slow cooking, or using a crockpot, became popular in the U.S. during the 1970s, making recipes like Salsa Chicken a household favorite for their ease and convenience.

Regional Variations

While this recipe is loved across the United States, its roots can be found in the southwestern states, where salsa and slow-cooked meats are staples. Regional variations may include the use of different types of salsasuch as green salsa (salsa verde) made with tomatillos, or a spicier red salsa. In some areas, cooks may add additional ingredients like beans, corn, or cheese, which further enhance the flavor and texture of the dish. The choice of salsa can significantly change the heat level, so those who prefer a milder taste might opt for a sweet tomato salsa, while others may choose a hotter, spicier version.

What Makes it Different

Slow Cooker Salsa Chicken stands out from other similar chicken dishes because of its ease and simplicity. Unlike baked or grilled chicken, which can sometimes dry out, the slow-cooking process ensures that the chicken remains juicy and tender. Additionally, the salsa adds a tangy, savory flavor that infuses the meat during the cooking process, creating a depth of taste that is hard to replicate in other methods. Compared to other slow-cooked chicken recipes, this one is relatively low in fat and offers a healthy alternative to more indulgent slow-cooked meals.

Where It's Typically Served

This dish is incredibly versatile and can be served in numerous ways, making it a go-to for many home cooks. It is often found on dinner tables in the form of tacos, burritos, or even as a topping for nachos. It can also be served over rice, in a salad, or wrapped in tortillas for a quick and easy meal. Given its simplicity, it is often a favorite for busy families, especially when served as a filling for tacos or burritos that can be enjoyed with a variety of toppings like cheese, sour cream, cilantro, or lime.

Fun Facts

The slow cooker, or crockpot, was invented in the 1970s as a way for working people to prepare a hot meal without spending much time in the kitchen. This method of cooking quickly became a household staple.
Though Salsa Chicken is typically served with chicken breasts, you can also use chicken thighs or even rotisserie chicken as a shortcut for a quicker meal.
In some variations, people add extra ingredients like beans, corn, or even cream cheese to make the dish richer and more flavorful.
Slow-cooked salsa chicken has become popular not only in households but also in meal prep circles, as it can be made in large batches and stored for later use in wraps, soups, or as a salad topping.

FAQ about Easy Slow Cooker Salsa Chicken Recipe

Yes, you can use frozen chicken breasts directly in the slow cooker. However, cooking time may increase by about 1 to 2 hours. Ensure the internal temperature reaches at least 165°F (74°C) before shredding.

Yes, boneless skinless chicken thighs work perfectly in this recipe. They tend to stay juicier and more flavorful after slow cooking. The cooking time remains about the same.

Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze the shredded chicken with some of its juices for up to 3 months.

Yes, this recipe freezes well. Cool the chicken completely, portion it into freezer-safe containers, and include a little cooking liquid to keep it moist. Thaw overnight in the fridge before reheating.

You can reheat it on the stovetop over medium-low heat, adding a splash of water or salsa to prevent drying out. Alternatively, microwave it in short intervals, stirring occasionally until heated through.

Yes. You can assemble the ingredients in the slow cooker insert the night before, cover, and refrigerate. In the morning, place the insert into the slow cooker base and start cooking.

Salsa chicken can be used in tacos, burritos, enchiladas, rice bowls, salads, or sandwiches. It’s also delicious over baked potatoes or served with quinoa for a lighter option.

Yes. Cook the chicken and salsa mixture on high pressure for 12–15 minutes, then allow a 10-minute natural pressure release. Shred the chicken and mix it with the sauce before serving.

Any store-bought or homemade salsa works well. Choose a mild, medium, or hot version depending on your spice preference. Tomato-based, chipotle, or salsa verde varieties all produce great flavor.

After shredding the chicken, you can stir in a few tablespoons of cream cheese, sour cream, or shredded cheese for a creamy texture and richer flavor.

Yes, this recipe scales easily. Make sure your slow cooker is no more than two-thirds full. Cooking time may increase slightly, so check that the chicken reaches 165°F (74°C).

Chicken releases natural juices while cooking, and combined with salsa, it can create excess liquid. You can drain some of it after shredding or simmer the mixture uncovered for 10 minutes to reduce it.

Absolutely. It’s great for meal prep because it reheats well and can be portioned for different meals like tacos, rice bowls, or wraps throughout the week.

Yes. You can add canned black beans, corn, diced onions, or bell peppers for more flavor and texture. These ingredients cook well alongside the chicken and salsa.

Comments

Yogajunkeegirl

10/06/2025 01:52:54 PM

This is so good an easy! I’ve made variations of this before but I really likes the simple seasonings in this one. I use about 2 lb frozen chicken and the salsa was a tomatillo and chipotle pepper salsa. YUM! Save the juice and add a little back to the chicken after shredding it. Then save the rest of the juice to use in a soup or chili or additional flavor in other dishes like rice!

CorbinsMom

12/15/2021 05:31:23 AM

Idk what happened to my review. Disappeared off the screen so let's try this again. Go with this version. Makes very nice soft chicken tacos. I would recommend covering after it cools - do not drain ! - and put it in the fridge over night. The flavors become much more developed that way since it basically marinates until the next day. When we made leftovers, I also added a squeeze of lime juice and a little cilantro. So good. The only changes I made were to leave out the chiles ( because I'm a wimp when it comes to spicy) and using chicken tenders instead of breasts since that's what I had. Only cooked for 4 hours and they were perfectly done. By the way, this chicken is so juicy. There's no way it can dry out or burn in the slow cooker. Give it a try

Carol

10/21/2021 10:08:15 PM

Loved it. I used rotisserie chicken breasts so didn’t use slow cooker. Added a can of black beans (did not have a can of roasted corn or I would have added that as well). Added some cooked quinoa, chopped onion and shredded cheese on top. Quick and healthy, thanks.

jerrisued

10/07/2022 09:55:51 PM

I’ve been making this for years in a roasting pan in my oven. I put a whole family pack of chicken breasts in on a Sunday. I also put in coriander, Mexican oregano, onions and peppers in too. I keep out half to use now and half I freeze for later or I make a couple pans of enchiladas. Perfect for easy week night dinners when time is tight.

Nancy C Smith

03/03/2022 06:59:55 PM

This is a great, simple recipe! I have been making a version with JUST chicken and salsa (your choice of heat) in the crockpot. Nothing else. After shredding, I add a bar of cream cheese! Serve over rice. Yummm!!!

Lynne

10/24/2021 02:32:48 AM

This is a weeknight winner for sure. It's really easy. I do recommend cooking for half an hour less than the time stated in the recipe -- my mom always told me to do that with slow cooker recipes and the chicken would have been a little overcooked if I hadn't. I added black beans and ate this in flour tortillas and it was delicious!

AceCream2777

10/19/2023 05:20:04 PM

Love this! So easy to make, delicious in rolled up corn tortillas and covered with chili sauce. Sprinkle grated cheese on top and bake just to melt the cheese.

NimbleWok1896

07/17/2022 04:19:13 AM

This is delicious made with a cantina style or restaurant style salsa and served over rice and corn. It also works well with canned chicken.

AliAtl

03/04/2025 12:46:45 PM

Perfect recipe for weeknights or busy weekends. I’ve made it many times and it always turns out perfectly. I’ve made it exactly as directed and tried both traditional red salsa and salsa verde. Both came out awesome. We usually make tacos with it the first night and nachos or enchiladas with the leftovers.

TimidTray8369

04/20/2025 01:47:06 PM

GAME CHANGER! I do NOT cook. Our current house does not have a fun kitchen to cook in, so I loathe meal prep. This is SO easy & SO good! Hubby is a picky eater & he loves it. So many different uses. Sometimes I'll add a bag of frozen corn and/or a can of black beans. Definitely garnish with fresh cilantro right before eating in tacos (soft or crispy shells), on rice or baked potato, or even alone as taco soup by adding tortilla chips & a dollop of sour cream on top. I always double the recipe so I have leftover chicken for enchiladas. Oh, and you can spice it up even more if you want. When we're in the mood for really h-o-t we'll add in a small can (drained) of sliced jalapenos. Highly recommend!

Rosalynn

06/27/2024 07:59:46 PM

Added just about 1/2 sour cream to soften the flavors.

badcook

09/15/2025 11:19:16 PM

I added 1t each of salt and black pepper to the spices, and also included shredded cheese and roasted corn as others suggested. It turned out fantastic and my husband and I both loved it. We had it over rice with a few tortilla chips on the side. Delicious and so easy!

Bob the family Chef

08/14/2025 02:41:40 PM

Family loved it

BMCDON4

07/22/2025 10:02:52 PM

I did make a slight change to the recipe. If I hadn’t I think the chicken would have been very bland. I added a package of taco seasoning to a large plastic bag and then added the chicken breasts to it in order to coat the chicken with the seasoning. Put the chicken in the crock pot and then followed the recipe and added the listed seasonings. After the chicken was done and I shredded it I added salt. It needed it. It was tasty with these additions and I will make it again.

Andrew Martin

05/10/2025 05:39:36 PM

Totally recommend to anyone — no joke.

FlimsyTimer9533

04/04/2025 02:33:21 AM

It iso bland! How do you use it on sandwiches or what. I don't like it!

SavvyBowl8643

04/01/2025 03:11:37 PM

Easy, tasty, healthy!

ogey

08/16/2024 10:10:08 PM

I used 1.5 lb of chicken breasts and there's lots of juice leftover. I'll use a little more chicken next time. Easy to make!

Rosalynn

06/27/2024 07:59:46 PM

Added just about 1/2 sour cream to soften the flavors.

nurserhondav

05/21/2024 12:04:27 AM

Easy peasy and very tasty.

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