Name: Crockpot Salsa Chicken Recipe
Prep time: 5 min
Cook time: PT-491345H29M50S
Total time: PT-491345H29M50S
Cuisine: Mexican
Ingredients: 2 lb chicken breasts, boneless skinless; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp chili powder; Salt, to taste; Black pepper, to taste; 2 cups salsa

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Introduction

This Crockpot Salsa Chicken is an effortless and flavorful meal perfect for busy days. With just a handful of ingredients, you’ll have tender, juicy chicken infused with zesty salsa and spices. It’s ideal for tacos, salads, or a quick dinner on its own.

The image shows a close-up of shredded chicken covered with a red sauce, mixed with small green herb pieces, on a white plate. The chicken is tender and juicy, with the sauce giving it a vibrant orange-red color. In the top left corner, two thin lime slices add a fresh touch. A metal fork holding a portion of shredded chicken is placed on the plate, with the focus on the texture of the moist meat and sauce. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 lb chicken breasts, boneless skinless
2 cups salsa

1 tsp garlic powder
1 tsp onion powder

1 tsp chili powder
Salt, to taste

Black pepper, to taste

Instructions

Step 1: Place the chicken breasts in the slow cooker and pour the salsa over them. Sprinkle the garlic powder, onion powder, chili powder, salt, and black pepper evenly on top.
Step 2: Cover and cook on low for 6-8 hours or on high for 4 hours until the chicken is fully cooked and tender.

Step 3: Remove the chicken and shred it using two forks. Return the shredded chicken to the slow cooker and stir well to combine with the salsa.
Step 4: Serve the salsa chicken warm. It pairs wonderfully with rice, tortillas, or a fresh salad.

Tips & Variations

For extra flavor, add a squeeze of lime juice or a handful of chopped cilantro before serving.

Substitute chicken breasts with thighs for a juicier result.
Use your favorite salsa—mild, medium, or hot—to adjust the spice level.
Great for meal prep: make a big batch and use leftovers for wraps or quesadillas.

Storage

Store leftover salsa chicken in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or on the stovetop until warmed through. You can also freeze portions for up to 3 months and thaw overnight in the fridge before reheating.

How to Serve

A close-up view of shredded chicken mixed with reddish-orange sauce, spread evenly across a white bowl. The shredded chicken pieces are soft with a mix of white and light brown hues, coated well in the sauce that has a slightly chunky texture with small bits of vegetables or spices visible throughout. Fresh green chopped herbs are scattered on top, adding contrast. Two thin wedges of lime with green skin and pale yellow flesh rest on the side of the bowl. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken breasts for this recipe?

It’s best to use thawed chicken breasts to ensure even cooking in the slow cooker. If using frozen, increase the cooking time slightly and check that the chicken reaches an internal temperature of 165°F (74°C).

Can I add other ingredients to the slow cooker?

Yes, feel free to add beans, corn, or diced bell peppers along with the chicken and salsa for extra texture and nutrition.