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Crock Pot Salsa Chicken Recipe
This Crock Pot Salsa Chicken recipe is so easy to make and tastes amazing.
This recipe is so good I could eat this crock pot chicken recipe once a week. Everyone in the family loved it!
Crock Pot Chicken Recipes
Have I mentioned how much I love my crock pot lately?
I just can not believe how good some of these crock pot chicken recipes I am making turn out.
How To Serve Salsa Chicken?
There are so many different ways you could serve this Crock Pot Salsa Chicken recipe.
You could serve this salsa chicken recipe on a warm tortilla as I did.
Or you could leave each chicken breast whole and spoon the salsa sauce over it and serve with homemade rice and refried black beans.
Or you could swap out the crock pot shredded beef in this Nacho recipe and make Salsa Chicken Nachos with it.
That is just a few ways that you can serve this Crock Pot Salsa Chicken recipe. I bet you can come up with a few other ways to serve it yourself.
How to Make Crock Pot Salsa Chicken
- 6 boneless chicken breast halves
- 16 oz jar salsa
- 1 14 oz can black beans, drained and rinsed
- 1 can corn drained
- 1 can green pepper and onion flavored diced tomatoes
- ½ teaspoon dry oregano
- ½ teaspoon cumin
- 1 ½ cups shredded cheddar cheese
- tortillas (optional)
- sour cream
- tomatillo salsa (optional)
- Place the first 7 ingredients into a 6-quart crock pot. Cook on high for 4-6 hours or until the chicken is cooked thoroughly.
- Shred the cooked chicken in the crock pot and stir to combine.
- Top the salsa chicken with the shredded cheese, cover and cook until the cheese has melted.
- Serve with warm flour tortillas, topped with more shredded cheese, sour cream, and tomatillo salsa if desired.
- Serves 6-8
Print the Crock Pot Chicken Salsa Recipe below
PrintCrock Pot Salsa Chicken Recipe
- Prep Time: 5 mins
- Cook Time: 4 hours
- Total Time: 4 hours 5 minutes
- Yield: 6 1x
- Category: Crock Pot Recipes
- Method: Slow Cooker
- Cuisine: Mexican
Description
Crock Pot Salsa Chicken Recipe
Ingredients
- 6 boneless chicken breast halves
- 16 oz jar salsa
- 1 14 oz can black beans, drained and rinsed
- 1 can corn drained
- 1 can green pepper and onion flavored diced tomatoes
- ½ teaspoon dry oregano
- ½ teaspoon cumin
- 1 ½ cups shredded cheddar cheese
- tortillas (optional)
- sour cream
- tomatillo salsa (optional)
Instructions
- Place the first 7 ingredients into a 6-quart crock pot. Cook on high for 4-6 hours or until the chicken is cooked thoroughly.
- Shred the cooked chicken in the crock pot and stir to combine.
- Top the salsa chicken with the shredded cheese, cover and cook until the cheese has melted.
- Serve with warm flour tortillas, topping with more shredded cheese, sour cream and tomatillo salsa if desired.
- Serves 6-8
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Amanda @ The Kolb Corner
This looks like a great weeknight meal to add to my rotation. Thank you for sharing at Merry Monday! Pinned.
Arlene Mobley
Thank you Amanda!
Rose Atwater
I love Mexican style food and this looks like it would be right up my ally! Thanks for sharing! Thanks for linking up with Delicious Dishes Recipe Party!
Arlene Mobley
Thank you Rose!
bonbon @ farmhouse 40
This recipe looks amazing. I can't wait to give it a try. I wanted to let you know that I am featuring you on INSPIRE ME MONDAY TODAY. I hope you can stop by and share more of your wonderful recipes and projects. http://www.farmhouse40.com/inspire-me-monday-75
Arlene Mobley
Thanks for the feature!