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–+ servings
A slow cooker filled with shredded chicken that has been cooked in salsa.

Crock Pot Salsa Chicken

Print Recipe
With just 2 simple ingredients, this Crock Pot Salsa Chicken recipe is ultra easy. Just assemble, cook, shred, and serve!
Course Main Course, Main Dishes, Slow Cooker
Cuisine American
Prep Time 5 minutes
Cook Time 4 hours
Total Time 4 hours 5 minutes
Servings 6 servings
Calories 197
Author Dorothy Bigelow

Equipment

Ingredients

  • 4 large chicken breasts boneless and skinless (about 2 pounds)
  • 2 cups salsa good quality*

Instructions

  • Add the chicken. Arrange the chicken breasts in a single layer in the bottom of a slow cooker.
    A black slow cooker filled with chicken breasts.
  • Add the salsa. Pour the salsa on top of the chicken as evenly as possible.
    A slow cooker filled with chicken and salsa.
  • Cook. Set the slow cooker to “low” and cook for 4-5 hours, or until it easily shreds with a fork and the thickest portion of each piece reaches a minimum internal temperature of 165ºF (74ºC).
    Using tongs to remove salsa chicken from a slow cooker.
  • Shred. Remove the chicken to a cutting board, baking dish, or plate and shred it using two forks (or a meat shredder).
    Using meat shredders to shred chicken breasts on a wooden cutting board.
  • Combine. Return the shredded chicken to the slow cooker and mix it with the salsa.
    A slow cooker filled with shredded chicken.
  • Serve. Add your shredded salsa chicken to rice, tortillas (for yummy chicken tacos), as added protein to a salad, or however you like it best.
    A plate filled with four chicken tacos, with a bowl of salsa on the side.

Notes

*Salsa: Since the flavor of this dish relies solely on the salsa, I recommend selecting a good quality brand or using a flavorful fresh salsa. My favorite type to use for dishes like this is Organic Jack’s AKA Garden Fresh Gourmet, which can be found at Costco and chain grocery stores in the deli section.
Storage: Store leftovers in an airtight container for 3-4 days.
Chicken: You can substitute the boneless, skinless chicken breasts for boneless, skinless chicken thighs, but be sure to check the internal temperature to ensure the darker meat doesn’t need more time to come to temperature.

Nutrition

Calories: 197kcal | Carbohydrates: 6g | Protein: 33g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 96mg | Sodium: 743mg | Potassium: 781mg | Fiber: 2g | Sugar: 3g | Vitamin A: 461IU | Vitamin C: 3mg | Calcium: 32mg | Iron: 1mg