Description
This Crockpot Salsa Chicken recipe is a simple, flavorful, and hands-off meal perfect for busy days. Tender chicken breasts are slow-cooked in a zesty salsa mixture with spices and onions, then shredded and served over rice or wrapped in tortillas with your favorite toppings. It’s a delicious, family-friendly dish that requires minimal prep and delivers maximum taste.
Ingredients
Scale
Chicken and Salsa Mixture
- 4 boneless, skinless chicken breasts
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 2 cups salsa (store-bought or homemade)
- 1 cup diced yellow onion
- 3 teaspoons minced garlic
- 1 tablespoon chili powder
- ½ tablespoon ground cumin
Toppings and Serving
- ¼ cup jalapeño slices
- Cooked white rice
- Tortillas (flour or corn)
- Fresh cilantro (for garnish)
- Shredded cheese
- Guacamole
- Sour cream
Instructions
- Prepare the chicken: Place the chicken breasts in an even layer in the bottom of a crockpot to ensure they cook evenly.
- Add seasonings and salsa: Sprinkle the salt and pepper over the chicken, then layer the salsa, diced onion, minced garlic, chili powder, and ground cumin on top, creating a flavorful cooking base.
- Cook on high: Cover the crockpot and cook the chicken mixture on high heat for 3 hours, allowing the chicken to become tender and the flavors to meld.
- Shred chicken and add jalapeños: After 3 hours, shred the cooked chicken directly in the crockpot using two forks, then sprinkle the jalapeño slices on top. Cover and cook for an additional 30 minutes to let the spice infuse.
- Serve and garnish: Serve the shredded salsa chicken over cooked white rice or inside warm tortillas. Garnish with fresh cilantro, shredded cheese, guacamole, sour cream, or your preferred taco toppings to complete the dish.
Notes
- Use mild or hot salsa depending on your heat preference.
- For extra flavor, consider adding a squeeze of fresh lime juice before serving.
- Leftovers store well in an airtight container in the refrigerator for up to 4 days.
- Can be frozen for up to 3 months; thaw overnight before reheating.
- Chicken can be substituted with boneless skinless thighs for a juicier result.
