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Shredded chicken with salsa in a slow cooker, stirred with a wooden spoon.
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2-Ingredient Slow Cooker Salsa Chicken Recipe

Slow cooker salsa chicken is the kind of dish that makes dinnertime effortless. With just five minutes of prep, all you have to do is add the ingredients to your slow cooker and let it do the rest. Once the chicken is tender, shred it and enjoy it however you like. Whether stuffed into tacos, layered over rice, or tossed into a salad, this dish is full of bold flavor and endless possibilities.
Prep Time5 minutes
Cook Time3 hours
Total Time3 hours 5 minutes
Course: Dinner
Cuisine: American
Keyword: slow cooker salsa chicken
Servings: 6 servings
Calories: 194kcal
Author: Jessica Haggard

Ingredients

US Customary - Metric

Instructions

  • Place the chicken breasts in the slow cooker and pour the salsa on top. Cover and cook on HIGH for 3 hours or LOW for 6 hours until the chicken is tender and easy to shred.
  • Using two forks, shred the chicken directly in the slow cooker. Stir everything together so the meat absorbs all the salsa and stays juicy and flavorful.
  • Enjoy the chicken right away or let it cool and store it for later meals. For a delicious meal, scoop the chicken into warm tortillas, sprinkle with fresh cilantro, squeeze some lime juice on top, and add chunks of creamy avocado for extra flavor.

Notes

  • For safe and even cooking, thaw the chicken in the fridge overnight before placing it in the slow cooker. 
  • Chicken breast can dry out if left too long in the slow cooker, so stick to the recommended times for the best, most tender results.
  • Adding garlic, onion, and chili powders or a taco seasoning blend can give the chicken even more depth of flavor.
  • Since salsa is the main source of flavor, using a high-quality one will make a big difference. 
Serve: Enjoy it with chips and guacamole for a satisfying snack, or spoon it over beans and rice. It also makes a delicious topping for salads or baked potatoes. Throw it together with tacos, nachos, burritos, quesadillas, casseroles, soups, stuffed peppers, and more whenever you need them.
Store: Let the salsa chicken cool completely before transferring it to an airtight container. Store it in the fridge for up to 4 days or freeze it for up to a month. Reheat in a saucepan over medium heat, stirring occasionally until warmed through. If frozen, thaw in the fridge overnight before reheating.

Nutrition

Calories: 194kcal | Carbohydrates: 5g | Protein: 33g | Fat: 4g | Saturated Fat: 1g | Sodium: 671mg | Fiber: 1g | Net Carbohydrates: 4g
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