2 Ingredient Crockpot Salsa Chicken
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Crockpot Salsa Chicken is so easy, it just about cooks itself! It’s a great option for nights when you don’t feel like spending hours over the stove… or just as long cleaning the kitchen after. And with just 2 ingredients, you may not even need to go to the store first!
Table of Contents
Crockpot Salsa Chicken
This is my favorite slow cooker dinner for busy weeknights!
Whether you use store-bought or homemade salsa is up to you, but I guarantee this salsa chicken crock pot recipe will garner a spot in your “what’s-for-dinner?” arsenal.
Plus, you can use it for so many other yummy meals… burrito bowls, Taco Night, chicken nachos, and more!
Make a big batch at the start of the week, then use Crockpot chicken and salsa for multiple dinners or freeze some for later.
For more “set it and forget it” family favorite dinners, prepare a large batch of sausage and ravioli or my simple creamy mac and cheese.
Still have a craving for Mexican flavors? Try out these super fun taco stuffed meatballs! A great way to put a twist on your next Taco Tuesday.
Ingredient Notes and Substitutions
- Chicken – I prefer to use boneless breasts for crockpot salsa chicken, but the recipe works just as well with thigh meat or tenders.
You can even use bone-in meat in a pinch, then remove the bones before shredding. Avoid any cuts with the skin still attached. - Salsa – Grab your favorite! There are so many varieties to choose from at the store, and I’ve got plenty of homemade salsa recipes that would be just as tasty.
Tomato-based salsas work best, but try a salsa verde for something different!
How to Make Salsa Chicken in the Crock Pot
This recipe is all about the twos: combine two ingredients in the crockpot (chicken and salsa), cook it in two steps, and shred it with two forks.
You’re welcome to add more to this recipe or tweak it so it works for you. Spread sliced onions into the bottom of the crock before adding the chicken, or sprinkle spices over the meat before adding the salsa.
The only thing that really matters is that you keep the boneless breasts in a single layer… at least, as best as you can.
Cooking crockpot salsa chicken is the easy part, but take some care when shredding the meat. It can go from tender, juicy pieces to dry, stringy bits in no time at all!
I usually toss mine in the stand mixer, especially when I’m making big batches for meal prep. But for a regular weeknight, grab your forks and shred the chicken right in the crock.
Pull the meat apart in larger chunks, then give everything a quick stir so the salsa is mixed in. This will break it down a little more, as will serving the meat with tongs.
Donna’s Pro Tips
- Short on salsa? Use a can of diced tomatoes with peppers, jalapenos, or green chiles. This recipe is super forgiving, so get creative!
- Add an extra kick: Stir in a couple of tablespoons of your favorite Mexican seasoning to really make it pop.
- Make it creamy: Include a few tablespoons of cream cheese or stir in some sour cream after you shred the meat.
- Bulk up the filling: Toss some corn kernels or a can of drained and rinsed beans into the Crockpot too.
- Tip for easy shredding: Toss the meat in a stand mixer, then set it to Stir with the paddle attachment. It will be completely shredded in about a minute!
- Prefer dark meat? Replace the breasts with boneless thighs instead. Be sure to use an equal amount by weight and know that they typically take a bit longer to cook.
Serving Suggestions
This slow cooker salsa chicken is incredible on a flour or corn tortilla with all your favorite toppings.
I’m a sucker for fresh cilantro and cheddar cheese, but you can add anything you love. Sour cream, more salsa (or pico de gallo), cotija or queso fresco, and a squeeze of fresh lime juice are all great options.
You can also serve crock pot salsa chicken over rice and veggies for a scrumptious rice bowl, or make a taco salad with lettuce and your favorite low-carb toppings.
Storing and Reheating Crock Pot Salsa Chicken
Once cooled, leftovers can be kept in the refrigerator for 3 to 4 days in an airtight container.
For longer storage, transfer the shredded chicken to a Ziploc freezer bag and freeze it! Use within 3 months and thaw in the refrigerator before reheating.
Warm slow cooker salsa chicken in the microwave in 30-second bursts, or simmer it on the stovetop with a little water or broth for moisture.
Crockpot Chicken and Salsa FAQ
Pay attention to the jar of salsa you’re using, as that’s the best (and easiest) way to adjust the level of heat.
For low heat, use mild salsa, and for lots of heat, add a hot salsa. You could also pair a mild or medium salsa with a can of diced chiles to make it both spicy and smoky.
Yes, though it’s best if the poultry is thawed and not frozen.
For this crock pot salsa chicken recipe, boneless breasts will cook in 3-4 hours on High or 6-8 hours on Low.
No liquid necessary, though a little bit doesn’t hurt… mostly for flavor. As long as the meat is touching the bottom, your Crockpot salsa chicken will cook perfectly.
Enjoy!
With love, from our simple kitchen to yours.
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Other Easy Crockpot Recipes
2 Ingredient Crockpot Salsa Chicken
Equipment
Ingredients
- 2 pounds boneless skinless chicken breasts
- 16 ounces your favorite salsa
- salt and pepper , to taste
Instructions
- Place chicken breasts on the bottom of the slow cooker. Pour salsa over top.
- Cover and cook for 3-4 hours on high or 6-8 hours on low. Once cooked through, use 2 forks or meat claws to shred chicken. Season with salt and pepper to taste. Mine usually needs just a pinch.
- Serve and enjoy!
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published August 2015, updated and republished July 2025
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We’re Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
Trying this tonight!!
Thank You So Much. As a mom of three I'm always looking for quick and delicious dinners.
I’ve made this on my own. Didn’t know about a recipe. I dry rub the chicken in taco seasoning. Either a reduced sodium packet or you can make your own. I pour the salsa over the top and after shredding I put Mexican shredded cheese, extra salsa, sour cream to make the best tacos ever. I also use the smaller soft tortillas. My favorite meal. Make your own Mexican rice to finish it off.
We’re glad to hear that you enjoy it as much as we do, Mia! You’re right – salsa chicken is scrumptious over rice, especially Mexican red rice!
TSRI Team member,
Becca
Tried this with some thawed chicken breast meat from the freezer and some red salsa from a jar and it made delicious tacos. We are dark meat people so will try again with some thigh meat mixed in. I don’t see how you could make a meal any easier than this and will be trying it with green salsa, too. I will also try with beef and pork!
Added bonus: The long cooking time makes the kitchen smell wonderful!