Crock Pot Salsa Chicken Recipe

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.

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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

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.

More recipes you'll love

• Crock Pot Creamy Chicken Salsa
• Crock Pot Garlic Lime Chicken Salsa Soup
• Freezer Meals Crock Pot Salsa Chicken
• Homemade Chunky Pineapple Mango Salsa
• Best Sweet and Smokey Roasted Pepper Peach Salsa Recipe

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More crock pot recipes you'll love

Head over to my crock pot chicken recipes page for more easy crock pot meals.