Save It Tender, flavorful chicken cooked in salsa, perfect for stuffing tacos, burritos, or serving over rice bowls. This fuss-free dish is ideal for busy weeknights and meal prep.
I first made this salsa chicken when I needed a simple dinner on a packed weekday. The slow cooker made it effortless, and everyone loved the bold flavors.
Ingredients
- Chicken: 2 lbs (900 g) boneless, skinless chicken breasts or thighs
- Salsa & Seasonings: 2 cups (480 ml) jarred salsa (mild, medium, or hot), 1 packet (1 oz/28 g) taco seasoning OR 2 tbsp homemade taco seasoning, 1/2 tsp kosher salt (optional, adjust to taste), 1/4 tsp freshly ground black pepper
- Optional Add-Ins: 1 cup (170 g) canned black beans, drained and rinsed, 1 cup (165 g) corn kernels (fresh, frozen, or canned), 2 tbsp chopped fresh cilantro (for serving), juice of 1 lime (for serving)
Instructions
- Layer Ingredients:
- Place the chicken in the bottom of the slow cooker.
- Season:
- Sprinkle the taco seasoning, salt, and pepper over the chicken.
- Add Salsa & Veggies:
- Pour the salsa evenly over the top. Add black beans and corn, if using.
- Slow Cook:
- Cover and cook on High for 4 hours or Low for 6–8 hours, until the chicken is tender and shreds easily.
- Shred Chicken:
- Remove the chicken and shred it using two forks. Return the shredded chicken to the slow cooker and stir to combine with sauce.
- Serve:
- Serve hot in tacos, burritos, or bowls. Garnish with cilantro and a squeeze of lime if desired.
Save It My family always requests this slow cooker salsa chicken for taco night. The house smells amazing all afternoon, and dinner comes together with minimal effort.
Required Tools
Slow cooker (Crockpot), measuring cups and spoons, forks for shredding, knife and cutting board
Allergen Information
Allergen(s): None in base recipe. If using store-bought taco seasoning or salsa, check labels for gluten, dairy, or other allergens. Optional toppings (cheese, sour cream) contain dairy.
Nutritional Information
Calories: 210, Total Fat: 4 g, Carbohydrates: 10 g, Protein: 33 g (per serving)
Save It This easy salsa chicken is a lifesaver for busy weeks and always a crowd-pleaser. Try it for your next taco night!
Common Questions About Recipes
- → What cut of chicken works best for this dish?
Boneless, skinless chicken breasts or thighs are ideal; thighs offer extra juiciness and tenderness when slow-cooked.
- → Can I adjust the spice level?
Yes, use mild, medium, or hot salsa and taco seasoning according to your preference for heat.
- → How long should I cook the chicken?
Cook on High for 4 hours or Low for 6 to 8 hours until the chicken shreds easily.
- → Are there recommended add-ins?
Black beans and corn add texture and nutrients, and fresh cilantro with lime juice brighten the final dish.
- → Can leftovers be stored safely?
Yes, refrigerated for up to 4 days or frozen for up to 2 months, keeping flavors intact.