Crockpot Salsa Chicken is a quick and easy chicken recipe that is full of Mexican-inspired flavors. This crockpot chicken is easy to prep and great for busy weeknights. Use it for tacos, nachos, and enchiladas or just serve it over rice and enjoy!

A bowl of rice with chicken and jalapenos.

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What’s in this Crockpot Salsa Chicken Recipe?

If you are looking for a prep-and-go chicken dinner that will simmer to tender perfection in your slow cooker, this salsa chicken is what you need! You only need a handful of ingredients and a few minutes of prep.

  • Chicken Breasts: Boneless, skinless chicken breasts work best, but you could also use thighs. You’ll need about 2 pounds total.
  • Salt + Pepper: Seasons the meat to bring out its natural flavor.
  • Salsa: Use your favorite store-bought or make your own. Mild, medium, or hot– the choice is yours!
  • Yellow Onion: Adds a touch of earthy sweetness.
  • Garlic: Adds an earthy flavor and a pungent aroma.
  • Chili Powder: Adds a bit of spice. Use more or less to your personal tastes.
  • Cumin: Adds a warm and earthy flavor.
  • Jalapeños: Add a pop of freshness, color, and heat! Leave them out for a less spicy dish.

Pro Tip: No extra liquid is needed for this recipe – the salsa helps keep the chicken moist.

Variations on Slow Cooker Salsa Chicken

This slow-cooked salsa chicken is a great base for endless variations. You can swap the spices for taco seasoning or fajita seasoning for a different flavor. Experiment and try different salsas, like salsa verde, chunky salsa, black bean and corn, avocado and corn salsatomatillo avocado salsamango salsa, or pico de gallo!

Four photos showing how to make mexican chicken in a slow cooker.
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Do I need to brown of the chicken before it goes in the slow cooker?

There’s no need to brown the chicken before cooking it! It’s going to be tender and juicy all on its own.

Can I put frozen chicken in the crockpot?

I do not recommend cooking chicken from frozen in the crockpot, as it spends too much time in the “temperature danger zone”, which could cause food poisoning.

What kind of salsa should I use?

This is where your personal tastes and preferences really come into play. It’ll all depend on what kind of flavor you are going for and how much heat you want to bring to your salsa chicken dish.

Can I use jarred jalapeños?

Definitely. Reduce the cooking time by 30 minutes if using jarred/canned jalapeños.

Does chicken get more tender the longer you slow cook it?

Yes and no. Chicken does need to cook at a low temperature for quite a while to become tender, but it can also turn out overcooked and tough if you’re not careful. Make sure to remove the chicken from the crockpot as soon as it reaches 165°F.

Why is my chicken in the crockpot still tough?

If your chicken is tough, it is either under- or overcooked. Undercooked chicken will not shred because it needs time for the muscle fibers to break down. Overcooked chicken will shred, but it will look dry and stringy. Make sure to use enough salsa to keep the chicken moist, and check the temperature if you’re unsure if it’s done.

A crock pot filled with chicken and jalapenos.

How to Store and Reheat

Store leftover crockpot salsa chicken in an airtight container in the refrigerator for up to 3 days. Reheat in a pot set over medium-low heat or in the microwave in 30-second increments until warmed through.

How to Freeze

Freeze crockpot salsa chicken in an airtight container or Ziplock bag for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Serving Suggestions

This slow cooker salsa chicken is always great over a plate of cilantro lime rice. Top it with some extra salsa, guacamole, shredded cheese, and sour cream! You can also fold it up into tortillas to make chicken tacos or make chicken burrito bowls.

Mexican chicken rice with sour cream and salsa.
Recipe Card

Crockpot Salsa Chicken Recipe

5 from 2 votes
Prep: 10 minutes
Cook: 3 hours 30 minutes
Total: 3 hours 40 minutes
Servings: 4
Author: Becky Hardin
Mexican chicken with rice and jalapenos.
This delicious salsa chicken makes for an excellent Mexican-inspired dinner! Grab yourself a margarita and enjoy this festive meal.
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Ingredients 

  • 4 boneless, skinless chicken breasts
  • ¼ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 2 cups salsa store-bought or homemade
  • 1 cup diced yellow onion
  • 3 teaspoons minced garlic
  • 1 tablespoon chili powder
  • ½ tablespoon ground cumin
  • ¼ cup jalapeño slices

For Serving (Optional)

Instructions 

  • Place the chicken breasts in an even layer in the bottom of a crockpot.
    4 boneless, skinless chicken breasts
    Chicken breasts in a slow cooker on a white background.
  • Add the salt, pepper, salsa, onion, garlic, chili powder, and cumin on top.
    ¼ teaspoon kosher salt, ¼ teaspoon ground black pepper, 2 cups salsa, 1 cup diced yellow onion, 3 teaspoons minced garlic, 1 tablespoon chili powder, ½ tablespoon ground cumin
    A crock pot filled with meat and sauce.
  • Cover and cook on high for 3 hours.
  • Shred the cooked chicken in the crockpot and top with the jalapeño slices. Cover and cook for an additional 30 minutes.
    ¼ cup jalapeño slices
    A slow cooker filled with chicken and jalapenos.
  • Serve the chicken on top of rice or in tacos garnished with fresh cilantro and your favorite taco toppings.
    Cooked white rice, Tortillas, Shredded cheese, Guacamole, Sour Cream, Fresh cilantro

Video

Becky’s Tips

  • Feel free to use your favorite pre-made salsa for this recipe.
  • Adjust the heat by using a hot salsa and adding more jalapenos!
  • No extra liquid is needed for this recipe – the salsa helps keep the chicken moist.
Storage: Store crockpot salsa chicken in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Calories: 336kcalCarbohydrates: 15gProtein: 53gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.03gCholesterol: 151mgSodium: 1308mgPotassium: 1344mgFiber: 4gSugar: 7gVitamin A: 1360IUVitamin C: 16mgCalcium: 76mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment!

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Meet Becky Hardin

Becky Hardin is a wife and mother living in Saint Louis Missouri. She founded The Cookie Rookie in 2012 as a creative way to share recipes. Now, she is a trusted resource for easy cooking around the world, being featured in Taste of Home, The Kitchn, ABC’s Home and Family, and more. Here at The Cookie Rookie she is the editor in chief of all recipes and continues to enjoy sharing her passion for cooking for busy families. She has since founded two additional food blogs, Easy Chicken Recipes and Easy Dessert Recipes.

5 from 2 votes (2 ratings without comment)
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