This is a super easy chicken salsa recipe you can make in your slow cooker. It’s versatile and tastes a lot like the chicken you get in a Mexican restaurant chicken taco salad. My kids eat it plain, but I like to serve it on top of a big salad with avocado and sour cream.
Crockpot Salsa Chicken has the flavor of fajitas and is a great topping for salads, quesadillas, and burrito bowls. This easy recipe is naturally gluten free and makes the perfect weeknight dinner, or you can eat it often as a quick lunch.
This recipe freezes well, is easy to reheat, and is meal prep-friendly. It’s perfect for lunches or can be doubled for easy meals later. I like to pack a little in the bottom of a 1-quart mason jar as a mason jar salad, then top with sour cream, salsa, cheddar cheese, avocado, and finally lettuce. Invert and you have a salad ready in 2 seconds, on the go.
Ingredients for Chicken Salsa
This chicken dinner is really easy and all you need is shredded chicken, spices, and a jar of salsa. I’ve listed all the spices in the recipe, but you can use 3 tablespoons of my homemade taco seasoning mix instead to make it even faster. In our house, I use chicken breasts because that’s what we always have on hand, but skinless chicken thighs will also add extra flavor.
For the Instant Pot version, use the recipe below but add 1 cup chicken broth while cooking. If using frozen chicken, cook for 15 minutes and allow pressure to release naturally. If using thawed chicken, reduce cook time to 10 minutes, allowing pressure to release naturally.
What to eat with salsa chicken
You can eat chicken salsa on its own with some veggies (or a salad) or use it as a protein in other dishes. Here are some ideas:
This recipe is simple, but never boring! Here are some ideas for what to mix and top your chicken salsa with:
- Black beans or pinto beans
- coriander
- diced jalapeno
- Mix the cream cheese
- Serve with guacamole
- Add a little lime juice
There are so many ways to eat this chicken that you’ll never get bored of it. Sometimes I make a big batch on the weekend to save time, and then I can reheat it and use it in a variety of dishes throughout the week, like enchiladas for dinner on Monday and chicken salad with salsa on Wednesday. Mix and match the toppings for even more variety.
Crockpot Salsa Chicken Recipe
This easy chicken recipe is quick to make and versatile: enjoy it on its own, on top of a salad, or as a protein source for other dishes.
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Place boneless, skinless chicken breasts (or chicken thighs) in a slow cooker and sprinkle with all of the spices.
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Pour salsa over the chicken.
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Simmer over low heat for 7 to 8 hours until tender.
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Before serving, shred the cooked chicken with a fork.
Nutritional Information
Crockpot Salsa Chicken Recipe
Serving Size (1 cup)
calorie 196
Calories from Fat 36
% Daily Value*
fat 4 grams6%
Saturated Fat 1g6%
Trans Fatty Acids 0.02g
Polyunsaturated fats 1g
Monounsaturated Fat 1g
cholesterol 96mg32%
sodium 1247mg54%
potassium 722mgtwenty one%
carbohydrates 5g2%
Fiber 1g4%
2g sugar2%
protein 33 g66%
Vitamin A 463IU9%
Vitamin C 3 mg4%
calcium 35mg4%
iron 1 mg6%
*Percent Daily Values are based on a 2000 calorie diet.
- Place the slightly cooled chicken on top of the salad and garnish with your desired toppings such as avocado, sour cream, shredded cheese, and additional salsa.
- Any leftovers can be stored in an airtight container in the refrigerator for up to 1 week.
What is your favorite topping for your salsa chicken? Leave a comment and let me know!
