This effortless slow-cooker salsa chicken recipe is both easy to make and highly versatile. It mimics the flavors of the chicken found in Mexican restaurants for chicken taco salads. My kids prefer it plain, but I enjoy it atop a generous salad with avocado and sour cream!
Crock pot salsa chicken is packed with the flavors of a fajita, making it a delicious addition to salads, quesadillas, or burrito bowls. Naturally gluten-free, this simple recipe is perfect for a weeknight dinner and is also great for a quick lunch.
This dish freezes and reheats exceptionally well, making meal prep a breeze. It’s an excellent option for packed lunches and can be made in large batches for future meals. I often pack it as a mason jar salad by layering it at the bottom of a quart mason jar. Then I add sour cream, salsa, cheddar cheese, avocado, and finally, lettuce. Give it an upside-down shake for a quick, on-the-go salad.
Salsa Chicken Ingredients
This chicken recipe is straightforward and requires shredded chicken, spices, and a jar of salsa. While I’ve outlined the specific spices in the recipe, you can substitute with 3 tablespoons of homemade taco seasoning for quicker preparation. We typically use chicken breasts since they are readily available, but skinless chicken thighs are a flavorful option.
For an Instant Pot version, follow the same recipe but add 1 cup of chicken broth. If using frozen chicken, cook for 15 minutes and allow a natural pressure release. For thawed chicken, reduce the cooking time to 10 minutes, followed by a natural pressure release.
What to Eat With Salsa Chicken
Enjoy the salsa chicken on its own with a side of veggies (or salad) or incorporate it as the protein in other dishes. Here are a few suggestions:
This simple recipe is far from dull! Consider these add-ins or toppings for your salsa chicken:
- Black beans or pinto beans
- Cilantro
- Diced jalapenos
- Stir in some cream cheese
- Top with guacamole
- Add a squeeze of lime juice
There are countless ways to serve this chicken, allowing for endless variety without it becoming tiresome. I often make a large batch over the weekend to save time, then reheat it for various meals throughout the week. Enjoy enchiladas on Monday and a salsa chicken salad on Wednesday. Mix and match the toppings for even more diversity!
Crockpot Salsa Chicken Recipe
This delightful chicken dish is easy to prepare and extremely versatile. Relish it on its own, over a salad, or as the protein component in other recipes.
Instructions:
- Place boneless, skinless chicken breasts (or thighs) in a slow cooker and sprinkle with spices.
- Pour salsa over the chicken.
- Cook on low for 7-8 hours until tender.
- Shred the cooked chicken with forks before serving.
Nutrition Facts
Crockpot Salsa Chicken Recipe
Amount Per Serving (1 cup)
- Calories 196
- Calories from Fat 36
- % Daily Value*
- Fat 4g 6%
- Saturated Fat 1g 6%
- Trans Fat 0.02g
- Polyunsaturated Fat 1g
- Monounsaturated Fat 1g
- Cholesterol 96mg 32%
- Sodium 1247mg 54%
- Potassium 722mg 21%
- Carbohydrates 5g 2%
- Fiber 1g 4%
- Sugar 2g 2%
- Protein 33g 66%
- Vitamin A 463IU 9%
- Vitamin C 3mg 4%
- Calcium 35mg 4%
- Iron 1mg 6%
- Percent Daily Values are based on a 2000 calorie diet.
Recipe Notes
- Serve slightly cooled chicken over salad with toppings like avocado, sour cream, shredded cheese, and extra salsa.
- Store leftovers in an airtight container in the fridge for up to one week.
What are your favorite toppings for salsa chicken? Leave a comment and let me know!
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