Crockpot Salsa Chicken Recipe

Course: Main Course

Cuisine: Mexican

Prep Time: 10

Cook Time: 3 30

Total Time: 3 40

Servings:

Calories: 336kcal

This delicious salsa chicken makes for an excellent Mexican-inspired dinner! Grab yourself a margarita and enjoy this festive meal.

Place the chicken breasts in an even layer in the bottom of a crockpot.
4 boneless, skinless chicken breasts
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
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
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

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.