Crock Pot Salsa Chicken – This slow cooker salsa chicken made with just a handful of ingredients and minimal prep time, you can create a dish that’s bursting with flavor. It’s perfect for busy days, meal prepping, or even when you’re simply craving something tasty and satisfying.
Why Crock Pot Salsa Chicken?
The beauty of Crock Pot Salsa Chicken lies in its simplicity and versatility. This recipe requires just a few pantry staples and your trusty slow cooker. The chicken turns out incredibly tender, infused with the tangy, slightly spicy flavors of salsa. Whether you use it for tacos, salads, or rice bowls, this dish is the perfect blank canvas for your culinary creativity.
Ingredients You’ll Need
- Chicken Breasts or Thighs: You can use either boneless, skinless chicken breasts or chicken thighs, depending on your preference.
- Salsa: Use your favorite jar of salsa. Chunky, restaurant-style, or homemade salsa will all work beautifully. The choice is yours!
- Taco Seasoning: This adds an extra layer of flavor. You can use store-bought or whip up a homemade taco seasoning blend.
- Optional Add-ins: Canned black beans, corn, or diced green chilies for more texture and flavor.
Tips and Tricks for the Best Salsa Chicken
- Choose Your Salsa Wisely: The salsa you pick will set the tone for your dish. If you like heat, opt for a spicy salsa. For a milder flavor, use a mild or medium salsa.
- Add a Creamy Element: Stir in a block of cream cheese or a dollop of sour cream at the end for a creamy, luxurious texture.
- Make It Cheesy: Top the shredded chicken with shredded cheddar or Mexican blend cheese and let it melt before serving.
- Use a Slow Cooker Liner: For easy cleanup, consider using a slow cooker liner.
Variations to Try
- Salsa Verde Chicken: Use salsa verde instead of regular tomato-based salsa for a tangy twist.
- BBQ Salsa Chicken: Mix half salsa and half BBQ sauce for a smoky, sweet version.
- Creamy Salsa Chicken: Add a can of cream of chicken soup or some cream cheese to make a creamy, rich version of the dish.
- Veggie-Packed Chicken: Throw in diced bell peppers, onions, or a can of fire-roasted tomatoes for added nutrition and flavor.
How to Serve Crock Pot Salsa Chicken
- Tacos: Stuff the shredded chicken into soft or hard taco shells. Top with shredded lettuce, diced tomatoes, avocado, and a sprinkle of cheese.
- Rice Bowls: Serve over a bed of fluffy rice with black beans, corn, chopped cilantro, and a drizzle of lime juice.
- Salads: Make a hearty salad with mixed greens, shredded salsa chicken, sliced avocado, tortilla strips, and a creamy chipotle dressing.
- Burritos and Burrito Bowls: Use the chicken as a filling for burritos, adding rice, beans, and your favorite toppings.
- Nachos: Layer tortilla chips with salsa chicken, melted cheese, jalapeños, and sour cream for a crowd-pleasing appetizer.
- Stuffed Bell Peppers: Fill halved bell peppers with the shredded chicken, top with cheese, and bake until the peppers are tender.
How to Store and Reheat
Storing Leftovers
- Refrigerate: Store leftover salsa chicken in an airtight container in the refrigerator for up to 4 days.
- Freeze: Place the cooled chicken in a freezer-safe bag or container and freeze for up to 3 months. Be sure to label and date your container.
Reheating Instructions
- Microwave: Reheat small portions in the microwave, stirring every 30 seconds until warmed through.
- Stovetop: Warm in a skillet over medium heat, adding a splash of chicken broth or water if needed to keep it moist.
Crock Pot Salsa Chicken
Crock Pot Salsa Chicken - This slow cooker salsa chicken made with just a handful of ingredients and minimal prep time, you can create a dish that's bursting with flavor.
Ingredients
- 3 boneless, skinless chicken breasts (about 2 lbs.)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 2 tsp chili powder
- 16 oz. jar of your favorite salsa
Instructions
- Prep the Chicken: Place the chicken breasts at the bottom of your slow cooker. Sprinkle the garlic powder, onion powder, and chili powder evenly over the top.
- Add the Salsa: Pour the salsa over the seasoned chicken, making sure it’s fully coated.
- Cook Low and Slow: Cover and cook on high for 2.5 hours or low for 5 hours. Check to see if the chicken is fork-tender. If not, give it another 30 minutes on high or an hour on low.
- Shred and Serve: Shred the chicken directly in the slow cooker with two forks, mixing it well with the salsa and juices. Serve it hot in your favorite dishes, or let it cool and refrigerate for later.
Notes
How to Enjoy:
- Tacos: Spoon it into tortillas with all your favorite toppings.
- Burritos or Bowls: Add rice, beans, and cheese for a satisfying meal.
- Nachos: Layer it over crispy chips and load up with melted cheese.
- Salads: Top your greens with this juicy, flavorful chicken.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 125Total Fat 2gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 1gCholesterol 51mgSodium 608mgCarbohydrates 6gFiber 2gSugar 3gProtein 20g
All Chicken Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Recipe FAQs
Q: Can I use frozen chicken in the slow cooker?
A: Yes, you can use frozen chicken, but the cooking time may need to be extended. Always ensure the internal temperature of the chicken reaches 165°F.
Q: What’s the best way to shred chicken?
A: Use two forks to shred the chicken, or for a quicker method, place the cooked chicken in a stand mixer with the paddle attachment and let it shred on low speed.
Q: Can I make this dish in an Instant Pot?
A: Absolutely! Cook on high pressure for 10-12 minutes with a natural release. The chicken will shred easily and be just as flavorful.
Q: How do I make it less spicy?
A: Use mild salsa and reduce or omit any spicy add-ins like jalapeños or hot sauce.
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