Salsa Chicken Crockpot packs a punch with tender chicken, vibrant salsa, and savory spices, all slow-cooked to perfection for an effortlessly tasty meal.
Reasons To Love Salsa Chicken Crockpot:
- Easy “dump and Forget” meal: Perfect for busy days.
- Meal prep friendly: Versatile for varied weekly meals that need to last all week.
- Protein-rich and tasty: Flavorful, protein-packed chicken.
- Nutritious: Balanced with protein, veggies, and spices.
- Versatile pairings: Great with various sides.
Quick Tip
Crock-Pot® is the registered trademark for a slow cooker made by Newell Brands. We refer to it generically, though, and any slow cooker that meets the basic size requirements will work just fine in our recipes. We respect the Crock-Pot brand and its accompanying trademark.
Salsa Chicken Crockpot Ingredients
- Salsa: Choose your favorite for the base flavor.
- Chicken thighs: Thighs are best for flavor and texture.
- Spices: A homemade blend for a flavorful boost.
Serving Suggestions
If you’re meal-prepping this Salsa Chicken in the Crockpot, knock out some sides to go along with it for the week!
I usually make a big batch of white or brown rice, a bowl of Cilantro-Lime sauce, and roasted corn and peppers, to which I add some beans.
Then it’s all about toppings:
- Fresh lime and/or cilantro: For a zesty, fresh touch.
- Guacamole or ripe avocado: Adds creaminess.
- Cheese: Melts beautifully into the warm chicken.
- Sour cream: For a cool, tangy finish.
Re-Purpose Crockpot Salsa Chicken Leftovers In:
- Tacos and burritos: Or a big burrito bowl!
- Salads: Top with Cilantro Lime Dressing
- Wraps: With veggies and this creamy sauce.
- Quesadillas: Mixed with cheese.
- Sandwiches and sliders: With some slaw.
- Soups and stews: For heartiness.
- Rice bowls: With veggies and sauce.
- Omelets and frittatas: In eggs for breakfast.
- Pizza: As a topping.
How To Make Salsa Chicken Crockpot
- Add ingredients: Place salsa, chicken, and spices in the slow cooker and mix.
- Cook: Cover and cook until chicken is tender.
- Shred chicken: Remove, discard fat, and shred.
- Return to pan: Return chicken to the slow cooker and stir.
- Serve: Enjoy with your choice of sides and toppings.
Storage
Salsa Chicken Crockpot Storage
- Refrigerate: Store in an airtight container for up to five days–a full week’s worth of meals!
- Freeze: Freeze in freezer-safe bags or containers for up to three months.
- Reheat: Thaw if frozen; reheat in the microwave or on the stove until warm.
Quick Tip
Divide this dish into meal prep containers for convenient, nutritious meals throughout the week. We use these little containers for the sauce and toppings.
More Easy High-Protein Recipes
- Indian Ground Turkey Bowls
- Honey-Garlic Chicken Thighs
- Chicken Meatballs
- Greek Ground Turkey
- Crockpot Chicken Stew
Salsa Chicken Crockpot
Salsa Chicken Crock-Pot is packed with tender chicken, zesty salsa, and bold spices, slow-cooked to perfection for an easy, flavor-loaded meal!
Equipment
- Crock-Pot 6-quart
Ingredients
Add to Slow Cooker
- 1 (16-ounce) jar salsa
- 2 pounds boneless, skinless chicken thighs see note 1
- 1 teaspoon ground chili powder
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon dried oregano
- 1 teaspoon salt
- 1/4 teaspoon pepper
For Serving, Optional:
- 1 (15.5-ounce) can black beans drained and rinsed
- Roasted corn and peppers see note 2
- Serving suggestions see note 3
Instructions
- Generously spray a large (6-quart) slow cooker with cooking spray.
- Combine all ingredients listed under “Add to Slow Cooker” in the prepared crockpot.
- Stir well to combine. Ensure chicken is submerged in liquid as much as possible. Cover and cook on high for 3 and 1/2 to 5 hours, or on low for 4–6 hours—until chicken shreds easily. Turn off the slow cooker.
- Remove chicken, discard any fat, and shred the meat using two forks or dice with a knife.
- Return shredded chicken to the slow cooker and stir gently. Taste and adjust seasoning if needed.
- Optional: Prepare roasted peppers and corn as a side (see note 2).
- The toppings seal the deal! Serve the chicken over cooked rice, topped with your choice of toppings such as lime, cilantro, cilantro-lime sauce, guacamole, sour cream, Cheddar cheese, etc.
Recipe Notes
Note 1: Chicken thighs are recommended for more flavor and tenderness, but chicken breasts can also be used. Cut each breast into 3 even pieces. Watch timing carefully, because breasts dry out quickly!
Note 2: Roasted peppers, corn, and black beans make great sides. Follow this roasted corn recipe (without optional toppings); thinly slice the peppers (instead of cutting into chunks) and toss black beans on the sheet pan after roasting.
Note 3: Serving suggestions: Cooked rice, lime wedges, cilantro, cilantro-lime sauce, guacamole or ripe avocado, sour cream, cheddar cheese. You can prepare a homemade sauce: Cilantro Lime Sauce or Healthy Cilantro-Lime Sauce.
Storage: Store in an airtight container for up to 5 days. Freeze in freezer-safe bags or containers for up to 3 months.
Nutrition
Serving: 1serving | Calories: 358kcal | Carbohydrates: 27g | Protein: 44g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 172mg | Sodium: 757mg | Potassium: 992mg | Fiber: 9g | Sugar: 3g | Vitamin A: 486IU | Vitamin C: 2mg | Calcium: 67mg | Iron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
