Slow Cooker Salsa Chicken

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Dinner is done with this dump and go, 4 ingredient recipe for slow cooker Salsa Chicken! Made with spicy taco seasoning, refreshing salsa, and finished with cool sour cream, this dish is sure to be the talk of Taco Tuesday!

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I made and devoured a heaping helping of this creamy Slow Cooker Salsa Chicken last night and I NEED to tell you about it.

It’s probably one of the easiest (and most delicious) crockpot recipes I’ve ever put together and that is part of my infatuation with this dish.

In general I love slow cooker tacos, especially a chicken taco. But this one is fantastic because it requires litterally no effort on my part.

You’re just tossing a couple of chicken breasts in the crockpot, sprinkling them with some premade Mexican seasoning, and then pouring an entire jar of salsa over the top. Turn the heat to high and walk away.

It’s that easy. I stir in a little sour cream for extra creaminess and well…because it’s sour cream.

But it’s also worth mentioning that this recipe is no fail.

That’s right.

You CANNOT mess this up. Every ingredient you use is something you love and you’re just letting the chicken cook in all of it until it’s done.

Oh and once it’s done, you shred it up and put this chicken on anything.

Last night I put it over nachos with some black olives and jalapenos. AMEN.

But you can use this salsa chicken on anything from tacos to burrito bowls to salads. This chicken is here for you and I know you’re going to love it!

Here’s how you do it:

How to make Slow Cooker 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 16oz 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. Top with cilantro, avocado, and more sour cream if that’s where your heart takes you.

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 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.

Do you need to cook chicken breast before putting it in the slow cooker?

Nope!

The slow cooker gets hot enough on high or low heat to cook the chicken through.

The best way to test for doneness is to use a meat thermometer. Chicken is done cooking at 165°.

*Make sure to stick the thermometer in the thickest part of the cut of meat.

Once it reaches that temp, it’s safe to eat!

But if you don’t have a thermometer, just cut open a piece of chicken and make sure it’s not pink inside, make sure the juices are running clear, and make sure it shreds effortlessly.

How To Keep Chicken From Drying Out In The Crockpot

Chicken breast is a fickle thing. It has way less fat than the thighs, so it tends to dry out way quicker.

One way to prevent your chicken from drying out is to not over cook 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 around hour 3.

Chicken breasts will start to finish up their cooking process about that time, so it’s a good time to start checking for doneness.

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 it’s 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.

Now if you are really worried about overcooking your chicken breast, use chicken thighs instead! Swap out the breast for 2lbs of thighs and you’ll be golden. They have a lot more fat and don’t dry out as easily.

Again, start checking for doneness around hour 3. Thighs sometimes take a little longer to come up to temp and get tender enough to shred.

What’s the best way to shred chicken?

I personally use two forks. If your meat is cooked properly, it’ll shred apart instantly.

However, a lot of people love to use a hand mixer, which is a really great trick! It shreds the chicken super fast and you can use it to mix in the sour cream at the same time!

Other ways to serve 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 your leftover salsa chicken:

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 on the stove top, microwave, or even in the oven.

Feel free to add a little extra salsa and sour cream to freshen up the leftovers.

SLOW COOKER VS CROCKPOT:

So what’s the difference between a slow cooker and a crockpot? Is there a difference?

A crockpot is actually a type of slow cooker, and “Crock-Pot” is the name brand. Crockpot slow cookers typically have stoneware inserts (a crock) and are surrounded by a heating element.

Slow cookers and Crock-Pots both usually come with HIGH, LOW, and KEEP WARM settings, and some get fancy with programmable options.

Allegedly there are some slow cookers out there that have metal inserts and sit on top of the heating element, so these would not be considered crockpot slow cookers.

Now, I wouldn’t confuse these metal insert slow cookers with an Instant Pot. Instant Pots are all about pressure cooking and multifunctional cooking, whereas slow cookers are just for cooking things…slowly…at a low temp.

Sources: Foodal.com and tastingtable.com.

Other recipes you might like:

Easy Black Bean Burgers

Sweet and Spicy Roasted Broccoli Tacos

One Pot Chili Mac

Tools You May Need:

A crockpot slow cooker sized 6 quarts or more. This one is the closest I could find to the Hamilton Beach one I use. This one is Crock-Pot brand, but looks identical to mine and has the same functionality with great reviews!

A meat thermometer. So handy for checking for doneness!

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