This is a really easy slow-cooker salsa chicken recipe that makes a versatile meal. It tastes very similar to the chicken used in Mexican restaurants in their chicken taco salads. My kids eat it plain, but I like it on a large salad with avocado and sour cream!
Crock pot salsa chicken has the flavors of a fajita and tastes great in salads, quesadillas, or on top of burrito bowls. This easy recipe is naturally gluten-free and makes for a simple weeknight dinner. We’ll often eat it for a quick lunch too.
This recipe freezes and reheats extremely well for easy meal prep. It makes a great packed lunch or can be doubled for a quick meal later. I like to pack it as a mason jar salad by placing some at the bottom of a quart mason jar. Top it with sour cream, salsa, cheddar cheese, avocado, and lastly, lettuce. Dump it upside down for a 2-second salad on the go.
Salsa Chicken Ingredients
This chicken dinner is really easy and involves some shredded chicken, spices, and a jar of salsa. I’ve listed out all of the spices in the recipe, but you could even use 3 Tablespoons of homemade taco seasoning mix instead for faster prep. Our family uses chicken breast since that’s what I usually have on hand, but skinless chicken thighs also work and add more flavor.
For an Instant Pot version use the recipe below but add 1 cup of chicken broth while cooking. For frozen chicken cook for 15 minutes and do a natural pressure release. If using thawed chicken reduce the cooking time to 10 minutes with a natural pressure release.
What to Eat With Salsa Chicken
You can eat the salsa chicken as is with a side of veggies (or salad) or use it as the protein in other dishes. Here are a few ideas:
- Pair it with homemade tortilla chips for nachos
- Serve it on top of cauliflower rice for a low-carb meal
- Use it as an enchilada filling
- Put it on top of lettuce and add your favorite toppings for a salad
This recipe is simple but it certainly isn’t boring! Here are some ideas for what to mix in or top your salsa chicken.
- black beans or pinto beans
- cilantro
- diced jalapenos
- stir in some cream cheese
- top with guacamole
- add a squeeze of lime juice
There are so many different ways to serve this chicken that I don’t easily get tired of it. To save on time I’ll sometimes make a big batch on the weekend. Then I can reheat it and use it in different dishes throughout the week. Like enchiladas for supper on Monday, then salsa chicken salad on Wednesday. Mix and match the toppings for even more variety!
Crockpot Salsa Chicken Recipe
Servings
Equipment
Ingredients
- 4 chicken breasts (or 8 chicken thighs)
- 2 tsp onion powder
- 2 tsp garlic powder
- 2 tsp salt
- 2 tsp black pepper
- 2 tsp chili powder
- 2 tsp cumin
- 1 cup salsa
Instructions
- Put the boneless skinless chicken breasts (or thighs) in a slow cooker and sprinkle with all the spices.
- Pour the salsa over the chicken.
- Cook on low for 7-8 hours until tender.
- Shred the cooked chicken with forks before serving.
Nutrition
Notes
- Serve slightly cooled chicken over salad with desired toppings such as avocado, sour cream, shredded cheese, and additional salsa.
- Store any leftovers in an airtight container in the fridge for up to one week.
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What are your favorite toppings for salsa chicken? Leave a comment and let me know!
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