Salsa Chicken Crockpot is full of flavor with tender chicken, vibrant salsa, and savory spices, all slow-cooked to perfection for an easy and delicious meal.

Big bowl of Salsa Chicken Crockpot ready to be enjoyed.

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Meal Prep Salsa Chicken Crockpot

I made this Instant Pot Salsa Verde Chicken a few weeks ago, and it quickly became a favorite in my house. This week, when I realized my grocery order was swapped for regular salsa instead of salsa verde, I had an idea: why not try it in the slow cooker with salsa? And let me tell you, it was just as delicious!

This chicken is as easy as it gets, and so versatile. You can enjoy it in burritos, tacos, over rice, or in a big salad. Whatever way you serve it, this is a must-prep for a smooth week ahead.

Ingredients used in this recipe

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 that makes the chicken so flavorful.

Meal Prepping

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 perfectly into the warm chicken.
  • Sour cream: For a cool, tangy finish.
All the ingredients being added to a crockpot for this Salsa Crockpot Chicken

How To Serve Crockpot Salsa Chicken

Chicken being shredded and added back into the slow cooker

Quick Tip

Split this dish into meal prep containers for easy, delicious meals all week. I use these small containers for the sauce and toppings.

How To Make Salsa Chicken Crockpot

  1. Add ingredients: Place salsa, chicken, and spices in the slow cooker and mix.
  2. Cook: Cover and cook until chicken is tender.
  3. Shred chicken: Remove, discard fat, and shred.
  4. Return to pan: Return chicken to the slow cooker and stir.
  5. Serve: Enjoy with your choice of sides and toppings.
The meal in meal prep containers.

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.

More Easy High-Protein Recipes

Salsa chicken crockpot prepped out for meal prep.
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5 from 2 votes

Salsa Chicken Crockpot

By Chelsea Lords
Salsa Chicken Crock-Pot is packed with tender chicken, zesty salsa, and bold spices, slow-cooked to perfection for an easy, flavor-loaded meal!
Prep Time: 15 minutes
Cook Time: 3 hours 30 minutes
Total Time: 3 hours 45 minutes
Servings: 5 servings (as part of a meal with rice/toppings)

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.

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Meet Chelsea

Hello, and welcome to Chelsea’s Messy Apron! I’m Chelsea, the recipe developer, food photographer, and writer behind the site. I’m passionate about creating simple, reliable, and delicious recipes that anyone can make.

Thanks for stopping by—I hope you find something delicious to make!

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