Easy Crockpot Salsa Chicken (4 Ingredients)
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Dump four ingredients in the Crockpot, walk away, and come back to dinner. This salsa chicken is the recipe I reach for when I’ve got a busy day and a hungry family. No babysitting needed, and this recipe has a dozen uses.
I’m a mom chasing a little one around all day, so a recipe I can start in the morning and forget about until dinner is worth its weight in gold. But the real reason this one lives on permanent rotation? One batch carries my husband and me through most of the week. It turns into tacos one night, enchiladas the next, and nachos after that. This means I’m not cooking from scratch every single evening. If you want fewer things to think about at dinnertime, start here.
Looking for more Slow Cooker Recipes? Try my super easy Crockpot Buffalo Chicken Dip!
Why You’ll Love This Recipe:
- It’s truly dump-and-go. Four ingredients, no prep, no browning, it’s completely hands off.
- It’s made for busy days. Start it in the morning, and it’s ready by dinner with zero effort in between.
- One batch, a whole week of meals. The leftovers turn into tacos, bowls, nachos, and more, so you cook once and eat all week.
- Everyone gets what they want. Set it out and let the family build their own. Easy enough for a weeknight, fun enough for picky eaters.
Ingredients
This recipe only needs four simple ingredients for super flavorful and moist shredded chicken. Perfect for tacos, nachos, or for topping a salad!
- Boneless, skinless, chicken breast– I love chicken breast because it’s lean and requires very little (if any) trimming or handling. Because the chicken is cooked in salsa, the breast meat never dries out. You can also use boneless chicken thighs if you have them on hand.
- Taco seasoning– Use your favorite homemade Mexican seasoning or premade seasoning from the store.
- Salsa– Use your favorite brand and spice level. The salsa adds a ton of flavor and keeps the chicken moist.
- Sour cream – I like adding the sour cream to tie everything together and make it creamy. The sour cream is great if you’re using a spicy salsa too. It helps to cool the chicken down!
- Serving accessories – Tortillas, fresh cilantro, lime, and toppings like guacamole and pico de gallo.
Equipment
- A Crockpot slow cooker with a 6 to 8-quart capacity.
- Instant read meat thermometer. So handy for checking for doneness!
How To Make Crockpot Salsa Chicken
This shredded chicken is so easy to make! You can’t mess it up! Below are the step-by-step directions.
Step 1: Spray the insert of a 6 qt or larger sized crockpot with cooking spray.
Step 2: Place the chicken breasts into the crock of the slow cooker.
Step 3: Sprinkle on your taco seasoning and pour the entire jar of salsa over the top.
Step 4: Put the lid on the crockpot and cook on “high” for 3 or 4 hours, depending on the size of the chicken breasts and the cooker you’re using.
Check for doneness around hour 3. The chicken is done when it registers 165° on a meat thermometer. If you don’t have a thermometer, cook until the chicken is no longer pink in the middle, the juices run clear, and the chicken can be easily shredded.
Step 5: Once the cooking has finished, use two forks to shred the chicken. Turn off the slow cooker or leave it on the “Keep Warm” setting and allow the shredded chicken to sit in the juices for at least 15 minutes.
Step 6: Add in the sour cream and stir until well blended.
Serve your salsa chicken with tortillas for slow cooker tacos, or as a topping for nachos, or as a filling for burritos. Top your favorite toppings like cilantro, avocado, a squeeze of lime juice, and more sour cream if that’s where your heart takes you. I have two really delicious condiments for tacos on the blog, like my mango pico de gallo and my easy 4 ingredient guacamole!
Tips and Variations
This recipe is impossible to mess up! Here are some tips that will make the best batch of salsa chicken for your next meal.
Can I use Frozen Chicken?
Yes! If you’re planning ahead, thaw the chicken ahead of time and cook as the recipe states.
If you didn’t have the chance to thaw your chicken first, then you can cook your chicken breast in the Crockpot on low for about 8 hours (I do this all the time). It will take longer to cook since the chicken is frozen. Just make sure the internal temperature reaches 165° before serving.
Can I use chicken thighs?
Definitely! Just start checking for doneness around hour 3 so they don’t get overcooked. They’re great in slow cookers and Mexican recipes. I use chicken thighs for shredded chicken in my Chicken Tortilla Soup!
How To Keep Chicken From Drying Out In The Crockpot
Chicken breast is a fickle thing. It has way less fat than chicken thighs, so it tends to dry out quicker.
One way to prevent your chicken from drying out is to not overcook the meat. I know with a slow cooker we tend to “set and forget”, but just set a reminder for yourself to start checking the chicken for doneness around hour 3.
As mentioned previously, the best way to check for doneness is by using a meat thermometer. You’ll know exactly when the chicken is at a safe temperature to eat.
Another way to keep the chicken moist is by letting it rest in its own juices. For this recipe, once the chicken is done cooking, we shred it and then let it sit in all those yummy spicy juices for at least 15 minutes.
The shredded meat reabsorbs all the goodness in the pot and becomes moist and flavorful.
Also, by adding sour cream at the end, we’re adding a little extra fat to the party, this also helps the chicken from tasting dry.
Serving Your Salsa Chicken
I primarily use this recipe for slow cooker tacos (because it requires no effort whatsoever), but tacos are not all this shredded salsa chicken deliciousness is good for. Here are some additional serving suggestions:
- Use on top of nachos
- Fill burritos or enchiladas
- Make a burrito bowl
- Perfect for taco salad
- Quesadilla filling
- Stir into chili!
Storing leftovers
Leftovers need to be stored in the fridge in an airtight container for up to 7 days.
The cooked chicken, fully prepared, can be frozen for even longer!
When you’re ready to use, let the chicken thaw overnight in the fridge and reheat it on the stovetop, microwave, or even in the oven.
Feel free to add a little extra salsa and sour cream to freshen up the leftovers.
Meal Prep
This salsa chicken recipe is perfect for weekly meal prepping. Make a batch in the crockpot over the weekend and portion it out in single serve containers once it’s done. Now you’ll have an easy grab and go filling for tacos, a topping for cauliflower rice, or burrito bowls!
Set aside a family sized portion to reheat for during the week for an easy taco Tuesday dinner! This chicken is so flavorful, delicious, and versatile.
Can I make my chicken in the slow cooker with no salsa?
Absolutely!
The taco seasoning we put on the chicken before cooking will make it super flavorful. So feel free to skip the salsa if you need to!
Just make sure to keep an eye on the chicken and test for doneness around hour 3. Without the extra juice from the salsa, the chicken breasts may dry out quicker.
If you notice the chicken is not giving off a ton of juice as it cooks, add a little water or chicken broth to the slow cooker.
Taste the chicken before serving and add a little more salt or taco seasoning if you feel it needs it.
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4 Ingredient Crockpot Salsa Chicken
Ingredients
- 2 lbs of boneless skinless chicken breasts–totally fine if you’re a little over
- 4 tablespoons of homemade taco seasoning or 2 packets of your favorite store bought brand
- 1 16 oz jar of your favorite salsa
- 3/4 cup of sour cream
Instructions
- Spray the insert of a 6 qt or larger sized slow cooker with cooking spray.
- Place the chicken breasts into the crock of the slow cooker.
- Sprinkle on your taco seasoning and pour the entire jar of salsa over the top.
- Put on the lid and cook on high for 3-4 hours, depending on the size of the chicken breasts and the cooker you’re using.
- Check for doneness around hour 3. The chicken is done when it registers 165° on a meat thermometer. If you don’t have a thermometer, cook until the chicken is no longer pink in the middle, the juices run clear, and the chicken can be easily shredded.
- Once cooking has finished, using two forks, shred the chicken. Turn off the slow cooker or leave it on the “Keep Warm” setting and allow the shredded chicken to sit in the juices for at least 15 minutes.
- Add in the sour cream and stir until well blended.
- Serve with tortillas for slow cooker tacos, or as a topping for nachos, or a filling for burritos.
Does the chicken need to be defrosted?
This recipe is using defrosted chicken. BUT I use frozen chicken all the time, you might just need to add an extra 30-60 minutes to the cooking time.
Being disabled I use prefer cooked chicken, how long would you use the crock pot?
If you’re using pre-cooked chicken, I would say slow cook on high for about 1-2 hours until heated through. Then add your sour cream and heat until warmed through!
Can I use Homestyle refrigerated salsa instead of jarred?
Absolutely!
So if you have like 4‐5 lbs. Of chicken breast do u just double the recipe? 4 packets of taco seasoning would seem like a lot. I could see adding more salsa, but would you truly add 4packets of seasoning?
I would! Since that’s really the only seasoning that would be on the chicken, and chicken breast is super bland. You can always select a low sodium packet or just try three packets, taste and add more as needed!
How much is a serving?
Hi! It depends on what you’re using it for, but roughly 1/2 cup per person.