Crock Pot Chicken Salsa

This Crock Pot Chicken Salsa is a quick and zesty recipe, which uses boneless chicken breasts and jarred salsa. It’s a straightforward recipe, ready in about 8 hours and 5 minutes.

Crock Pot Chicken Salsa Ingredients

• 3 chicken breasts
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 1 teaspoon ground cumin
• 1 teaspoon onion powder
• 1 (15.5 ounce) jar salsa
• 1 (4 ounce) can chopped green chile peppers

How To Make Crock Pot Chicken Salsa

1. Add chicken and spices: Place the chicken breasts in the bottom of the slow cooker. Sprinkle evenly with chili powder, garlic powder, cumin, and onion powder.
2. Top with salsa: Pour the salsa and green chiles over the seasoned chicken.
3. Slow cook: Cover and cook on LOW for 6 to 8 hours, until the chicken is tender and cooked through.
4. Shred the chicken: Use two forks to shred the chicken directly in the crock pot, then stir to mix with the sauce.

Recipe Tips

• Can I use chicken thighs instead?: Yes, boneless thighs also work and stay juicy.
• How to make it spicier: Use a spicy salsa or add a pinch of cayenne pepper.
• What kind of salsa is best?: Any jarred salsa works—chunky, smooth, mild, or hot.
• Can I cook it on high?: Yes, cook on HIGH for 3-4 hours instead of LOW.

What To Serve With Chicken Salsa

This shredded chicken is perfect for tacos, bowls, or wraps. Try it with:

• Warm tortillas or taco shells
• Mexican rice or cilantro lime rice
• Black beans or refried beans
• Avocado slices or guacamole
• Shredded cheese and sour cream

How To Store Chicken Salsa

Refrigerate: Store in an airtight container in the fridge for up to 4 days.
Freeze: Freeze portions in sealed bags or containers for up to 2 months. Thaw before reheating.
Reheat: Microwave or reheat in a pan until warmed through.

Chicken Salsa Nutrition Facts

• Calories: 250
• Carbohydrates: 8g
• Protein: 35g
• Fat: 8g
• Saturated Fat: 2g
• Cholesterol: 90mg
• Sodium: 850mg
• Fiber: 2g
• Sugar: 3g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I add corn or beans?
Yes, stir in canned corn or black beans during the last hour of cooking.

Can I use frozen chicken?
Yes, just ensure the internal temperature reaches 165°F before shredding.

Can I use homemade salsa?
Absolutely, just make sure it’s thick enough so the dish doesn’t get too watery.

Try More Recipes:

• Crock Pot Chicken Shawarma
• Crock Pot Chicken Spinach Artichoke Pasta
• Crock Pot Chicken Santa Fe