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Easy Crock Pot Salsa Chicken served on tortillas on a plate

Crock Pot Salsa Chicken Recipe

  • Author: Arlene Mobley - Flour On My Face
  • 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


Crock Pot Salsa Chicken Recipe



  • 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
  • 1/2 teaspoon dry oregano
  • 1/2 teaspoon cumin
  • 1 1/2 cups shredded cheddar cheese
  • tortillas (optional)
  • sour cream
  • tomatillo salsa (optional)


  1. 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.
  2. Shred the cooked chicken in the crock pot and stir to combine.
  3. Top the salsa chicken with the shredded cheese, cover and cook until the cheese has melted.
  4. Serve with warm flour tortillas, topping with more shredded cheese, sour cream and tomatillo salsa if desired.
  5. Serves 6-8

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