Easy 5-Ingredient Crockpot Salsa Chicken Recipe
A simple, slow-cooker meal featuring chicken breasts cooked in salsa and spices. This recipe requires minimal prep time and yields tender, shreddable chicken perfect for tacos, rice bowls, or salads.
- Prep Time: 5 minutes
- Cook Time: 6-7 hours (Low) or 3-4 hours (High)
- Total Time: 6 hours 10 minutes (Low) or 3 hours 10 minutes (High)
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: Mexican
Ingredients
Scale
- 2 to 3 pounds boneless, skinless chicken breasts
- 1 jar (approx. 16 oz) medium or mild chunky salsa
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 2 cloves garlic, minced
Instructions
- Rinse chicken breasts and pat dry with paper towels. Place them in the bottom of a 4-to-6-quart slow cooker.
- Pour the entire jar of salsa over the chicken.
- Sprinkle chili powder, cumin, and minced garlic evenly over the top. Do not stir yet.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours, until chicken reaches an internal temperature of 165°F and shreds easily.
- Remove chicken from the pot and shred into bite-sized pieces using two forks.
- Return shredded chicken to the pot and stir into the salsa sauce. Let sit for 10 minutes to absorb flavors before serving.
Notes
For best results, use a good quality chunky salsa to avoid a watery dish. If the sauce is too thin, cook uncovered on high for the last 30 minutes to reduce. Chicken thighs can be substituted for breasts, adding approximately 30 minutes to cooking time. Always check salsa labels for gluten-free certification if needed.
Nutrition
- Serving Size: Approximately 1 cup
- Calories: 225
- Sugar: 4
- Sodium: 450
- Fat: 3
- Saturated Fat: 1
- Carbohydrates: 8
- Fiber: 2
- Protein: 38
Keywords: crockpot, slow cooker, salsa chicken, easy dinner, 5 ingredient recipe, meal prep, gluten-free, healthy dinner