This meal is easy to make, packed full of flavor and can be served on warm tortillas, used as a nacho topping or served right from the slow cooker with rice and beans.
If you love easy delicious weeknight meals this easy slow cooker meal is perfect any day of the week.
Ingredient Notes
Recipe notes for ingredients used and some suggested substitutions.
- Chicken: Boneless chicken is recommended. It is best not to use bone in because it is difficult to make sure you have removed all the bones. You can use white or dark meat boneless skinless chicken.
- Salsa: It is very easy to change the flavor of the recipe by changing the type of salsa you use. I used regular restaurant style salsa. You could also use homemade Pico de Gallo.
- Beans: I like to use black beans in many of my Mexican style recipe but you could use pinto beans instead.
- Corn: Canned corn is convenient to have on hand but during the sweet corn season you can cut the kernels off a cob of fresh corn instead.
- Diced tomatoes: Canned diced tomatoes are available in many flavors. If you don't have diced tomatoes with green peppers and onions you can use a can of unflavored diced tomatoes instead.
- Spices: Dried oregano and ground cumin are commonly used to flavor Mexican style recipes. You can use fresh herbs instead of dried. You may need to adjust the amount of fresh herbs because dried herbs have a more concentrated flavor.
- Shredded cheese: Use cheddar or a blend of your favorite shredded cheese.
- Tortillas: I prefer soft flour tortillas but corn tortillas can be used instead.
- Toppings: Use your favorite taco topping like sour cream, tomatillo salsa, or pickled red onions.
Scroll down below for the recipe card where you will find the ingredient amounts, directions and for one-click printing or to Pin the recipe.
Directions
Below are the easy step by step instructions to make this slow cooker meal. You can print, share or save it by using the buttons in the card below.
Step 1: Place the first chicken, salsa, beans, corn, diced tomatoes, oregano and cumin into a 6-quart or larger slow cooker.
Step 2: Place the lid on and slow cook on high for 3-4 hours or low for 4-6 hours. Check to make sure it is cooked all the way through with an instant read thermometer.
Step 3: Shred the meat in the crock of the slow cooker and stir to mix everything together.
Step 4: Sprinkle the top with the shredded cheese and cover to heat until the cheese has melted.
Step 5: Serve with warm flour tortillas, topped with more shredded cheese, sour cream, and tomatillo salsa if desired. Makes and serves 6-8
Recipe FAQS
The amount of time it takes to cook poultry in a slow cooker will depend on the size and shape of the pieces you are cooking. Small pieces of boneless skinless meat can cook in two hours or less. Larger pieces will take longer to cook. Thick pieces can take as long as 4 hours to cook completely. Bone-in can take up to six hours to cook.
It is perfectly safe to put raw chicken in the crock pot. Most crock pot recipes start with raw chicken. The constant heat from the slow cooker will cook the poultry.
Recipe Tips
- Boneless chicken is recommended.
- Freezes well: Freeze the leftovers in a bag or airtight container for another meal.
Serving Suggestions
This is a very versatile recipe that can be served a number of way.
- Serve it on a warm tortilla.
- Serve the whole pieces of chicken and spoon the salsa sauce over them and serve with homemade rice with chorzo and refried black beans.
- You could make nachos the way I used crock pot shredded beef in this Nacho recipe.
That is just a few ways that you can serve this easy meal. I bet you can come up with a few other ways to serve it yourself.
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Print, save or share the recipe below
Crock Pot Salsa Chicken Recipe
Ingredients
- 6 pieces boneless chicken breast halves (about 2 lbs.)
- 16 oz. jar restaurant style salsa
- 1 can black beans drained and rinsed
- 1 can corn drained
- 1 can diced tomatoes with green chilies
- ½ teaspoon dry oregano
- ½ teaspoon cumin
- 1 ½ cups shredded cheddar cheese
- 12 whole flour tortillas
- sour cream optional
- tomatillo salsa optional
Instructions
- Place the chicken, salsa, beans, corn, diced tomatoes, oregano and cumin into a 6-quart or larger slow cooker.
- Place the lid on and slow cook on high for 3-4 hours or low for 4-6 hours. Check to make sure the chicken is cooked all the way through with an instant read thermometer.
- Use two forks to shred the meat in the crock of the slow cooker and stir to mix everything together.
- Sprinkle the top with the shredded cheese and cover to heat until the cheese has melted.
- Serve with warm flour tortillas, topping with more shredded cheese, sour cream and tomatillo salsa if desired.
- Makes 6-8 filled tortillas.
Recipe Expert Tips
- Serve on a warm tortilla.
- Serve the whole pieces of chicken and spoon the salsa sauce over them and serve with homemade rice and refried black beans.
- You could make nachos the way I used crock pot shredded beef in this Nacho recipe.
- Chicken: Boneless chicken is recommended. It is best not to use bone in because it is difficult to make sure you have removed all the bones. You can use white or dark meat boneless skinless chicken.
- Freeze the leftovers in a bag or airtight container for another meal. This recipe freezes and reheats well.
Nutrition
More crock pot recipes you'll love
Head over to my crock pot chicken recipes page for more easy crock pot meals.
