Easy Crockpot Salsa Chicken (4 Ingredients)
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Dinner is done with this easy, dump-and-go slow cooker chicken with salsa and taco seasoning. This simple Crockpot salsa chicken is packed with bold flavor, no prep, and finishes perfectly with a dollop of cool sour cream. This recipe is an easy win for busy weeknights.
Looking for more Slow Cooker Recipes? Try my super easy Crockpot Buffalo Chicken Dip!
Why You’ll Love This Recipe:
- It’s a dump-and-go Crockpot dinner, meaning you can have a delicious meal on the table in a few hours with no effort.
- This recipe is perfect for busy weeknights. Start it in the morning and have it ready to go at dinner time.
- Leftover salsa chicken can be turned into several different delicious meals, giving you dinners all week!
Ingredients
For this recipe you only need for simple ingredients for super flavorful and moist shredded chicken. Perfect for tacos, nachos, or for topping a salad!
- Boneless, skinless chicken breast
- Taco seasoning. Use your favorite homemade Mexican seasoning or premade
- Your favorite salsa and guacamole
- Sour cream
- Tortillas, fresh cilantro, lime, and toppings
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.
The best salsa to use:
For this recipe, use your favorite salsa!
And make it as spicy or mild as you like! Basically, whatever you love to eat with chips, use it here!
Here are some great salsa options that pair nicely with chicken:
- Classic mild, medium, or spicy tomato based salsa
- A fire-roasted vegetable salsa would be divine, especially with a hint of lime
- Any salsas including pineapple or mango would be delicious
- A Southwest salsa with corn and beans would be so good too!
- Salsa verde would be a fun spin, and perfect for enchiladas!
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.
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.
Other recipes you might like:
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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.