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Ok. This crockpot salsa chicken? LIFE. SAVER. It’s literally just five ingredients, and the crockpot does the work. It’s my set it and forget it queen!
Why This Salsa Chicken Slaps!
- Flavor that hits different: Taco seasoning, salsa, and lime juice slow cook into the chicken all day, making it juicy, zesty, and totally irresistible.
- Built for busy lives: Just toss everything in the crockpot and come home to a ready-to-serve dinner that works for tacos, bowls, nachos, or whatever!
- Toppings = game changer: Serve it with guac and pico for that next-level flavor boost. It’s kid-approved, customizable, and guaranteed to disappear fast.
Crockpot Salsa Chicken Ingredients
- Chicken Breasts: Boneless skinless chicken breast is my favorite, but boneless skinless chicken thighs would also be delicious!
- Salsa: Choose a high-quality jarred salsa since this is where much of the flavor will come from.
- Taco Seasoning: I always use my homemade taco seasoning because it’s so quick and easy to make! It also lasts up to 6 months!
- Add veggies: Toss in onions, bell peppers, corn, or whatever you have.
- Add beans: Stir in canned black beans or pinto for extra texture and flavor. Any kind works!
- Make it spicy: Use a hotter salsa or top with jalapeños or hot sauce for a fiery kick.
How to Make Crock Pot Salsa Chicken
This salsa chicken recipe is a staple for a reason! It’s just 5 minutes of prep, then the slow cooker does the rest. It’s perfect for meal prep and works in tacos, burritos, bowls, or salads all week long.
- Add Ingredients to the Crockpot: Place the chicken breast, salsa, taco seasoning, chicken broth, and lime juice altogether into the crockpot.
- Cook: Cook on low for 6 hours or on high for 3 hours.
- Shred the Chicken: Once cooked, take the chicken out and shred it with a fork before returning it to the crockpot, or serve the whole chicken breasts.
- Add Toppings: Lastly, serve the chicken with rice, or tortillas, cilantro, shredded cheddar cheese, and lime wedges.
Alyssa’s Pro Tips
Expert Tip: For easy cleanup, line your slow cooker or spray it with nonstick cooking spray. When it’s time to shred the chicken, use a stand or hand mixer for quick, effortless shredding.
Crockpot Salsa Chicken Freezer Meal
Instructions:
- Add the salsa, taco seasoning, chicken broth, and lime juice to a gallon-sized, freezer-safe, sealable storage bag and mix well.
- Add the chicken to the bag with the sauce and mix to coat the chicken in the sauce. Press out as much air as possible, seal the bag, and freeze it flat for better storage.
Reheat:
- Pull the bag out of the freezer one hour before cooking to let it thaw slightly on the counter before cooking.
- Place the contents of the bag into the crockpot and cook on LOW for 6-7 hours until the chicken is cooked through and shreds easily.
- Remove the chicken from the crockpot and shred it. Return the shredded chicken to the crockpot and mix to coat it in the sauce, or serve the breasts whole.
Salsa Chicken in the Instant Pot
This salsa chicken can easily be made in an Instant Pot.
- Add all ingredients to the Instant Pot
- Secure the lid and set to “seal”
- Cook on “manual” mode for 25 minutes
- Let the steam naturally release
- Shred the chicken and enjoy!
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Crockpot Salsa Chicken
Ingredients
- 2 pounds chicken breast, boneless skinless
- 2 cups salsa
- 1 tablespoon taco seasoning
- ½ cup chicken broth
- 2 tablespoons lime juice
For serving
- chopped cilantro
- shredded cheddar cheese
- lime wedges
Instructions
- Place 2 pounds chicken breast, 2 cups salsa, 1 tablespoon taco seasoning, ½ cup chicken broth, and 2 tablespoons lime juice into a crockpot.
- Set the slow cooker to low and cook for 6 hours.
- Once cooked, take the chicken out and shred it before returning it to the crockpot, or serve the whole chicken breasts.
- Serve chicken with chopped cilantro, shredded cheddar cheese, and lime wedges.
Notes
- In the Refrigerator: Store leftover chicken in an airtight container in the fridge for up to 5 days.
- In the Freezer: Once cooled, place the leftovers in a sealable bag or airtight container. Store in the freezer for up to 3 months.
- To Reheat: Thaw frozen meat in the refrigerator then reheat the salsa chicken in the microwave or over the stove until warmed through.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Mexican-Inspired Recipes
The crockpot is my secret weapon for dinnertime on those busy days! For more Mexican-inspired crockpot dinners, I have you covered. Try this barbacoa beef, my tender pork carnitas, or this tasty chicken fajita soup.
I have been staring at the picture of this chicken for about 10 minutes. We are low carb and will be making it this weekend. Wow simple but perfect looking can’t wait to try.
Do you add 1 package of Taco seasoning or 1 Tbsp?
You can either use a package of taco seasoning from the store or 1 tablespoon of my homemade taco seasoning.
Hi, just wondering were the chicken breast frozen?
Yes I think that should be fine! Let me know how it turns out! 🙂
I did half sour cream half cream cheee I loved this meal! So good! For sure will be making this again 🙂