Crockpot Salsa Chicken

Last updated on January 12th, 2018 at 10:44 am

Crockpot Salsa Chicken with cheese – only 3 ingredients, it’s embarrassingly easy to make and so delicious.

Have you ever gone to look at open houses that are worth millions of dollars? I did that yesterday with a friend. Well now I know how the rich live. I fell in love with this house, I saw my dream kitchen. I wish I would have brought my camera to take some pictures. I’ll just have to go again, it’s only 2 minutes away from me, and I’ll have to take some pictures and show you guys. It was so beautifully decorated, I think that’s what I liked the most.

But I digress, so let me tell you about this crockpot salsa chicken.

Oh dear! I can’t even begin to tell you how delicious this salsa chicken is. Not only is it yummy, but there are only 3 ingredients in this recipe and it’s made in a crockpot. It’s embarrassing how easy it is to make this chicken. Basically all you do is put your chicken in the crockpot, pour a jar of salsa over it and cook it on high for about 1 1/2 to 2 hours. You don’t want to cook it more than that, because it will start falling apart, but take the chicken and place it in a baking dish and spoon some of that leftover salsa over it, sprinkle with some cheese and bake at 425 F degrees for about 15 minutes and this is what you end up with.

Not only does this chicken look gorgeous, it’s amazing! 3 ingredients! That’s it! You can’t beat that!

If you guys love this recipe, and most importantly make it yourselves, please let us know. Take a picture and tag it #jocooks on Instagram so we can see it. I always love to see what you guys come up with!

Crockpot Salsa Chicken

Crockpot Salsa Chicken with cheese – only 3 ingredients, it’s embarrassingly easy to make and so delicious.

4.77 from 17 votes

Print Pin Rate

Course: Main Course

Cuisine: American

Prep Time: 2 minutes

Cook Time: 1 hour 45 minutes

Total Time: 1 hour 47 minutes

Servings: 6

Calories: 350kcal

Author: Joanna Cismaru

Ingredients

• 3 lbs chicken breasts boneless, skinless (about 6)
• 2 cups salsa mild
• 1 cup Mexican Blend cheese shredded

US Customary - Metric

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Instructions

• Place whole chicken breasts in your crockpot and pour the salsa over it. Cook anywhere from 1 1/2 to 2 hours on high, you don't want to cook it longer because it will start falling apart.
• Preheat oven to 425 F degrees.
• Take a 8x8 baking dish or 9x13, depends how big your chicken breasts are, mine were fairly small, you can spray it with cooking spray if you want, but I didn't, and carefully place the chicken in the dish. Spoon some of the leftover salsa (from the crockpot) over the chicken and sprinkle evenly with the cheese.
• Bake for 15 minutes or until it's nice and golden brown, and you'll see the sauce and cheese bubbling.

Notes

It’s not really recommended to cook frozen chicken in the slow cooker as there’s risk of bacteria contaminating the meat before it reaches a safe temperature. I would thaw it out in the microwave first for a few minutes before actually adding it to the slow cooker.

 

Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition

Calories: 350kcal | Carbohydrates: 6g | Protein: 53g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 162mg | Sodium: 1004mg | Potassium: 1102mg | Fiber: 1g | Sugar: 3g | Vitamin A: 12.1% | Vitamin C: 5.3% | Calcium: 16% | Iron: 7.2%

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