Easy Slow Cooker Chicken

This crockpot salsa chicken has saved my dinner plans countless times when life gets hectic. With just two minutes of prep and a handful of ingredients, you'll have tender, flavorful shredded chicken ready to transform into multiple meals throughout the week.

I discovered this recipe during a particularly busy season with my family, and it quickly became our secret weapon for stress-free meal planning. Now we make a batch almost weekly to use in everything from tacos to grain bowls.

Ingredients

• Chicken breast: The star of the show provides lean protein. Look for hormone free options when possible for best flavor and quality.
• Garlic powder: Adds depth without the work of mincing fresh garlic. Use a fresh bottle for maximum flavor impact.
• Sea salt: Enhances all the flavors. Kosher salt works well too if you prefer it.
• Black pepper: Adds a subtle kick. Freshly ground delivers the most flavor.
• Salsa: Your choice of mild medium or hot becomes the cooking liquid and flavor base. Choose chunky varieties for more texture in the final dish.

Step-by-Step Instructions

Prepare the slow cooker:

Place chicken breasts in a single layer at the bottom of your crockpot. Arranging them without overlapping too much ensures even cooking throughout.

Season the chicken:

Sprinkle the garlic powder sea salt and black pepper evenly over the raw chicken. This simple seasoning blend complements the salsa flavors without competing with them.

Add the salsa:

Pour salsa over the seasoned chicken ensuring all pieces are covered. The salsa acts as both flavoring agent and cooking liquid creating the perfect environment for tender juicy chicken.

Cook until tender:

Cover with the lid and cook on high for 2½ to 3 hours or on low for 5 to 6 hours. The chicken is done when it reaches an internal temperature of 165°F and easily pulls apart with a fork.

Shred the chicken:

Using two forks pull the chicken apart right in the slow cooker. The meat should separate easily into tender strands that will absorb all the flavorful cooking liquid.

Save

The jarred salsa is really the secret ingredient here. I once tried making this with homemade salsa and while delicious it actually had too much fresh vegetable content and didn't break down as nicely during cooking. Sometimes the convenience item truly does work best.

Storage and Meal Prep

This chicken stores beautifully in the refrigerator for up to 4 days in an airtight container. For longer storage portion the cooled chicken into freezer safe containers or bags and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating gently in the microwave or on the stovetop with a splash of water.

Endless Serving Possibilities

The beauty of this recipe lies in its versatility. Use the shredded chicken to create quick tacos with corn tortillas and your favorite toppings. Layer it into enchiladas with some cheese and sauce for a heartier meal. Add it to salads or grain bowls for a protein boost. Create quick quesadillas for the kids lunch. Even use it to top nachos for game day. The possibilities are truly endless.

Customization Ideas

While the basic recipe is perfection make it your own by switching up the salsa variety. Try peach salsa for a sweet twist or tomatillo salsa for tangy verde flavor. Add a can of drained black beans or corn during the last 30 minutes of cooking for a more complete meal. Sprinkle with taco seasoning instead of the basic spices for a different flavor profile. Mix in some cream cheese at the end of cooking for a creamy variation that works beautifully in wraps.

Save

Recipe FAQs

→ Can I use frozen chicken for this crockpot salsa chicken?

While fresh chicken is preferred for food safety reasons, you can use frozen chicken breasts. If using frozen, add 1-2 hours to the cooking time and ensure the internal temperature reaches 165°F before shredding.

→ What type of salsa works best in this dish?

Any jarred salsa works well - choose mild, medium or hot based on your spice preference. Restaurant-style thin salsa provides more liquid, while chunky varieties offer more texture. Red salsa is traditional, but verde (green) salsa makes a delicious variation.

→ How long does salsa chicken stay fresh in the refrigerator?

Store cooled salsa chicken in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze portions in freezer-safe containers or bags for up to 3 months.

→ Can I add other ingredients to enhance the flavor?

Absolutely! Consider adding diced onions, bell peppers, corn, black beans, taco seasoning, or a block of cream cheese during the last 30 minutes of cooking for a creamy version. A squeeze of lime juice after cooking brightens the flavors nicely.

→ How can I serve this shredded chicken?

This versatile protein works beautifully in tacos, burritos, enchiladas, quesadillas, burrito bowls, taco salads, nachos, stuffed peppers, or even as a topping for baked potatoes. Pair with rice, beans, avocado, cheese, and fresh cilantro for complete meals.

→ Why is my chicken tough after cooking?

If the chicken seems tough, turn off the heat and let it rest covered for 10-15 minutes before attempting to shred again. Chicken breasts can sometimes become tough if overcooked, so using the low heat setting whenever possible helps maintain tenderness.