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This crockpot salsa chicken is one of my go-to slow cooker meals when I need something easy and foolproof (I swear this recipe practically cooks itself!). Just a few basic ingredients, and it cooks into juicy, flavorful chicken that’s perfect for stuffing tacos, rolling into enchiladas, or piling onto rice bowls.
If you love easy Tex-Mex dinners like this one, be sure to try my Crockpot Chicken Enchilada Casserole, Queso Chicken Tacos or use leftovers to make Chicken Sheet Pan Quesadillas. They all pair perfectly with my Spanish Rice and Mexican Street Corn Salad.
Ingredients Notes
- Chicken tenders or boneless skinless chicken breasts – Chicken thighs can be used for a richer flavor. Frozen chicken works too, just add 1-2 extra hours of cook time and always check it reaches 165°F.
- Taco seasoning packet – Or make your own homemade taco seasoning blend with cumin, chili powder, paprika, garlic powder, onion powder, oregano, salt, and pepper.
- Salsa – Pick mild, medium, or hot depending on your spice level. Salsa verde or chipotle salsa also make great twists.
- Lime juice – Fresh squeezed gives the best flavor, though bottled works in a pinch.
See the recipe card for full information on ingredients and quantities.
Recpe Variations
- Creamy salsa chicken – Stir in cream cheese after shredding for a rich, crockpot salsa chicken cream cheese twist.
- Hearty filling – Add corn and black beans to bulk it up for tacos, bowls, or burritos.
- Tangy flavor – Try substituting salsa verde for regular salsa to add a bright, zesty twist to your crockpot chicken and salsa.
How to Make Crockpot Salsa Chicken
- Prep: Place the chicken in the bottom of the crockpot.
- Season: Sprinkle taco seasoning evenly over the chicken.
- Top: Pour salsa evenly over the chicken and seasoning.
- Cook:
For chicken tenders → High 2 hours or Low 4–6 hours.
For Chicken Breasts → High 4 hours or Low 7–8 hours - Shred: Use two forks, clean hands, or a hand mixer to shred the chicken directly in the crock pot.
- Finish: Squeeze fresh lime juice over the shredded chicken and serve warm.
Recipe Tips
- Use fresh lime juice – It brightens up your salsa chicken crockpot and makes it even more flavorful.
- Shred while warm – Chicken pulls apart more easily and keeps the best texture when shredded warm.
- Choose thicker salsa – Prevents watery salsa chicken and helps the flavors stick to the meat.
- Don’t overcook – Check early to keep the chicken tender and juicy.
Serving Ideas
This crockpot salsa chicken is versatile and perfect for meal prep. Try it in these easy, delicious ways:
- Tacos – Load into tortillas with cheese, avocado, cilantro, and a dollop of sour cream.
- Burrito bowls – Serve over rice with beans, veggies, and extra toppings.
- Nachos – Spread over tortilla chips and top with melted cheese.
- Enchiladas or quesadillas – Roll into tortillas and bake or grill.
- Mexican rice plate – Pair with rice, salsa, and your favorite sides.
Storage and Reheating
- Store: Keep leftovers in an airtight container in the refrigerator for up to 4-5 days.
- Freeze: Store in a freezer-safe container for up to 3 months.
- Reheat: Warm gently in the microwave or on the stovetop until hot.
- Make Ahead: Combine raw chicken, seasoning, and salsa in a freezer bag. Thaw overnight in the fridge, then cook as directed.
More Easy Dinner Recipes You’ll Love
If you’ve tried this Crockpot Salsa Chicken Recipe or any other recipe on my website, please leave a star rating and let me know how it turned out in the comments below.
Crockpot Salsa Chicken
Serves — 10
This crockpot salsa chicken is an easy, four-ingredient recipe that cooks into tender, flavorful chicken. Perfect for tacos, burritos, nachos, rice bowls, and more.
Prep Time 5 minutes
Cook Time 2 hours
Total Time 2 hours 5 minutes
Ingredients
- 2 pounds chicken tenders or breasts
- 1 ounce taco seasoning packet
- 2 cups salsa
- 1 lime juice
Instructions
- To a crockpot, add the chicken.2 pounds chicken tenders or breasts
- Top the chicken with the taco seasoning.1 ounce taco seasoning packet
- Top the chicken and taco seasoning with the salsa.2 cups salsa
- Chicken tenders can cook on high for 2 hours or on low for 4-6 hours.
- Chicken breasts can cook on high for 4 hours or on low for 7-8 hours
- Shred the chicken with 2 forks, clean hands, or even a hand mixer will work great here too.
- Squeeze lime juice on top.1 lime
- Serve and enjoy.
Jenn’s Notes
Storage :
- Store: Refrigerate in an airtight container for up to 4-5 days.
- Freeze: Store in a freezer-safe container for up to 3 months.
- Reheat: Warm in the microwave or stovetop until hot.
- Make Ahead: Assemble raw chicken, seasoning, and salsa in a freezer bag, then thaw overnight and cook as directed.
- Use fresh lime juice for bright flavor.
- Shred chicken while it’s still warm for best texture.
- Use thicker salsa to avoid watery results.
- Don’t overcook, check early to keep chicken tender.
Nutrition Info
Calories: 126kcal | Carbohydrates: 6g | Protein: 20g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 58mg | Sodium: 675mg | Potassium: 477mg | Fiber: 2g | Sugar: 3g | Vitamin A: 546IU | Vitamin C: 5mg | Calcium: 21mg | Iron: 1mg
taste awesome and easy to make, try it!
If you add corn/ black beans, when would these be added?
Hey — great question! I haven’t tried it myself, but you can add corn and black beans to bulk it up. I’d drop them in at the start along with the chicken, taco seasoning, and salsa (so they simmer together). If you prefer them firmer, you could also stir them in during the last 30–60 minutes of cooking instead.
yummy!
Thanks so much! I hope you love it!