Crock Pot Salsa Chicken, made with boneless chicken thighs (or breasts), jarred salsa, and spices, is the EASIEST slow cooker recipe! It’s delicious, juicy, and flavorful, perfect for tacos, salads, over rice, and more.
Crock Pot Salsa Chicken
If you need dinner ideas for a package of boneless, skinless chicken thighs and are unsure what to do with them, you need to make this embarrassingly simple recipe! This easy slow cooker dump recipe is perfect when you don’t feel like cooking. Make it with boneless chicken thighs (chicken breasts work, too), your favorite jarred salsa, and spices. And if you love this recipe, don’t miss my Slow Cooker Chicken Salsa Chicken with Black Beans and Corn or Salsa Verde Chicken.
What I Make When I Don’t Feel Like Cooking
After returning from a long weekend away in Park City, Utah, with no plans for dinner, I was desperate for something quick and easy. Scouring my fridge and pantry, I found some boneless, skinless chicken thighs and some chunky salsa, so I threw them in my crock pot along with some spices and crossed my fingers. The results were so good that it’s now a staple in my kitchen for busy weeknights.
- Easy: Just 2 ingredients plus spices.
- Won’t heat up the kitchen – this comes in handy in the summer!
- Tasty Slow Cooker Dump Meal: No need to saute anything first, just set it and forget it!
- Great for many dietary restrictions: Weight Watchers friendly, High-Protein, Gluten-free and Dairy-free.
- Versatile: A great protein to use so many different ways.
Enjoy! If you make this, I would love to see how you use it. Tag me in your photos on Instagram or Facebook!
Ingredients
- Chicken: I use boneless, skinless chicken thighs, trimmed of fat or boneless, skinless chicken breasts. My family prefers the thigh meat because it’s juicier, but either works. If you only have bone-in thighs,remove the skin and increase the cooking time by 1 hour.
- Jar of salsa: Nothing fancy here–use whatever brand you like with chips. I love the taste of chunky Tostitos salsa.
- Spices: Since the salsa has plenty of flavor, you can simply use salt or add adobo seasoning, taco seasoning, cumin, chili powder, and/or garlic powder.
Find the complete crock pot salsa chicken recipe with measurements below.
Is it safe to use frozen chicken in the slow cooker?
According to the USDA, it is not safe to use frozen chicken in the slow cooker. Always thaw meat or poultry before putting it into a slow cooker.
How To Make Crock Pot Salsa Chicken
This easy slow cooker salsa chicken is ready in just a few steps–add the chicken thighs or boneless chicken breast, season them, add salsa, and let the slow cooker do the rest! The complete instructions are below in the recipe card.
- Season the chicken with adobo (or taco seasoning). Then place in the slow cooker and top with salsa, garlic powder, and cumin.
- Slow Cook Chicken Thighs: Cover and cook on low for 4 hours. If you make it with chicken breasts, reduce the cooking time to 2 to 3 hours on low.
- Shred Salsa Chicken: When cooked, remove the chicken, set it on a large plate, and shred it with two forks. Pour the liquid into a bowl and reserve it. Then, place the shredded chicken back into the crock pot, adjust the salt to taste, and add the remaining cumin.
- How to Serve: Pour ¾ cup of the reserved liquid back into the crock pot and cover until ready to serve. This slow cooker salsa chicken recipe makes about 2 ¾ cups of chicken.
Ways To Serve Slow Cooker Salsa Chicken
This healthy salsa chicken can be used so many ways.
- Rice Bowl: Serve this shredded salsa chicken over cilantro lime rice with corn salsa and guacamole.
- Pupusas: Use leftover meat as a filling for pupusas (substitute the black beans for this chicken).
- Taco Salad: Add some tomatoes, corn, shredded cheese, and avocado.
- Mexican Burritos or Burrito Bowls: Add black beans, cilantro lime rice, and cheese.
- Tacos: Heat some corn tortillas and fill them with salsa chicken and a quick slaw.
- Enchiladas: Use my chicken enchilada recipe, swapping this chicken for the one in my recipe.
- Loaded Nachos: Top tortilla chips with crockpot salsa chicken, cheese, and beans. See these healthy nachos as a reference.
- Quesadillas: Make chicken quesadillas with flour tortillas and cheese.
- Tostadas: Top a tostada shell with chicken, cheese, pico de gallo, and guacamole.
Storage
- Refrigerator: Refrigerate the chicken in an airtight container for up to 4 days.
- Freezer: Freeze leftovers for up to 3 months. Thaw overnight in the fridge and microwave until warm.
- Meal Prep: Double this crock pot salsa chicken recipe and freeze half for later. If you double the meat, you don’t need to increase the cooking time–It’ll still take 4 hours on low.
My Favorite Slow Cooker
I love this 6-Quart Hamilton Beach Set ‘n Forget Programmable Slow Cooker because you can adjust the cooking time, and it automatically turns to warm when it’s done. It also has a probe for meat that automatically shuts off when done. I hated my old crockpot because it burnt everything, and my food tasted weird. This slow cooker is so great that I own two!
More Chicken Recipes You’ll Love
- Slow Cooker Chicken Tacos
- Slow Cooker Chicken Enchiladas
- Crock Pot Chicken Taco Chili
- Easy Crock Pot Chicken and Black Bean Taco Salad
- Slow Cooker Chicken Enchilada-Stuffed Sweet Potatoes
- Slow Cooker Salsa Chicken
Crock Pot Salsa Chicken Recipe
Equipment
Ingredients
- 1-1/2 lbs boneless skinless chicken thighs, trimmed of fat, or use chicken breasts
- 1 cup jarred salsa, such as Tostitos, or any brand you like
- 1/2 teaspoon adobo seasoning, or taco seasoning
- 3/4 teaspoon ground cumin, divided (omit if using taco seasoning)
- 1/4 teaspoon garlic powder
Instructions
- Season the chicken with adobo (or taco seasoning), then place in the slow cooker and top with salsa, garlic powder and 1/2 teaspoon cumin.
- Cover and cook LOW for 4 hours. When cooked, remove the chicken and set on a large plate; shred with two forks. Pour the liquid into a bowl and reserve, then place the shredded chicken back into the crock pot, adjust salt to taste and add remaining 1/4 tsp cumin.
- Pour 3/4 cup of the reserved liquid back into the crock pot and cover until ready to serve.
- Makes about 2 3/4 cups chicken.
