Crockpot Salsa Chicken

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This Crockpot Salsa Chicken recipe 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. Plus, slow cooker salsa chicken has an easy clean up too!

crockpot salsa chicken tacos on plate

Combine chicken with salsa in the crock pot for a simple, yet flavorful dish with a variety of serving options!

package of chicken breasts next to slow cooker and jar of salsa

Crockpot Salsa Chicken

This fantastically simple recipe combines chunks of tomato, onion, and chiles with incredibly juicy and tender meat.

Whether you use store bought or homemade salsa is up to you, but I guarantee this salsa chicken crockpot recipe will garner a spot in your “what’s-for-dinner?” arsenal.

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.

These dishes are equal parts tasty and easy!

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.

pouring jar of salsa over chicken in crock pot

Salsa Chicken Crockpot Recipe Tips and Tricks

  • 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 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.
  • 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? You can easily replace the breasts with boneless thighs instead.

    Just be sure to use an equal amount by weight and know that they typically take a bit longer to cook.
shredding salsa chicken in crockpot with two forks

Serving Suggestions

This slow cooker salsa chicken is incredible when served on a flour or corn tortilla.

Toss some corn kernels or a can of drained and rinsed beans into the crockpot for extra filling!

You can also serve it over rice and veggies for a scrumptious rice bowl! If you’re looking for a healthier option, try a bed of lettuce for an easy salad.

Are you a nacho lover? This could be your new favorite way to prepare them.

Simply lay down a layer of tortilla chips, then your crock pot salsa chicken, and top with cheese, black olives, sour cream, and guacamole. YUM!

shredded slow cooker salsa chicken

Crock Pot Salsa Chicken FAQ

Can I put raw chicken in a slow cooker?

Yes, as long as the poultry is thawed. For this chicken salsa crock pot recipe, boneless breasts will cook in 3-4 hours on High or 6-8 hours on Low.

How do I store leftover crockpot salsa chicken?

Once cooled, leftovers can be kept in the refrigerator for 3 to 4 days in an airtight container.

You can also transfer the shredded poultry to a Ziploc freezer bag and store it in the freezer! Use within 3 months for a variety of meals, and a thaw in the refrigerator before reheating.

Do I need to add liquid to my slow cooker to cook the chicken?

No liquid necessary! As long as the meat is touching the bottom, your crockpot salsa chicken will cook perfectly.

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shredded salsa chicken in flour tortillas with lime wedges

Other Easy Crockpot Recipes

chicken taco on plate, close up

Crockpot Salsa Chicken

Donna Elick
Crockpot salsa chicken combines chunks of tomato, onion, and chiles with incredibly juicy and tender meat. Make it tonight in just a few hours!
5 stars from 1 review
Tried this recipe?Please comment and review!
Prep Time 2 minutes
Cook Time 4 hours
Total Time 4 hours 2 minutes
Course Main
Cuisine Mexican
Method Slow Cooker
Servings 8



  • 2 pounds boneless skinless chicken breasts
  • 16 ounces your favorite salsa
  • salt and pepper , to taste


  • 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

My family loves flautas (flour taquitos). So, I took the leftover salsa chicken and mixed it with cream cheese and Colby Jack and rolled it up. Froze it and when I am ready to make it, I pop it in a preheated 425°F oven for 20 minutes, until tortilla is crisp and the ends are beginning to brown and cooked through and my family goes crazy over them!
To freeze for later use: Prepare taquitos as described. Place taquitos in a resealable freezer bag (1 gallon works great) and store until ready to use. They keep well for 6 months.
I prefer my Easy Blender Salsa Recipe and Rojo’s Fire Roasted Medium Salsa.


Serving: 1 | Calories: 146cal | Carbohydrates: 4g | Protein: 25g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 73mg | Sodium: 503mg | Sugar: 2g | Fiber: 1g | Calcium: 22mg | Iron: 1mg

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.

Tried this recipe?Let us know how it was!
titled pinterest image for mexican shredded chicken recipe

Originally published August 2015, updated and republished January 2023

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  1. 5 stars
    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.

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