Crockpot Salsa Chicken
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This Crockpot Salsa Chicken with cheese requires only 3 ingredients. It’s embarrassingly easy to make, full of flavor and so delicious!
Crockpot Salsa Chicken
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.
The ingredients are chicken breasts, salsa and cheese. I make this all the time, because it makes for a healthy easy lunch or dinner. This dish is also incredibly versatile. You can omit the cheese and turn it into Mexican shredded chicken. Shredded chicken is great for tacos or burritos.
How to Make Crockpot Salsa Chicken
This literally will take you 2 minutes to put together, maybe 1 minute only. Basically all you do is put the chicken in the crockpot, pour a jar of salsa over it, about 2 cups, 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. If you’re just looking for shredded chicken, just start shredding it with two forks. That’s it, you’re done.
If you like it with cheese the way I love it, transfer the chicken to a baking dish. Spoon some of the leftover salsa over the chicken, sprinkle with cheese, then bake at 425 F degrees for about 15 minutes until the cheese melts. If you want to make it look pretty, garnish it with some parsley or cilantro.
What to Serve With Salsa Chicken
You can serve this over some Mexican rice, beans, maybe cauliflower rice if you’re looking to eat healthy. However, I love to serve mine with a shredded cabbage, carrot and kale salad. Trust me, it’s so good!
You can also shred the chicken and make some tacos. Make sure to drizzle lots of lime juice over the chicken for that extra zing.
Can I Use Frozen Chicken in the Crockpot
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. You can also thaw out your chicken overnight in the refrigerator.
Can I Use Chicken Thighs or Drumsticks Instead
For sure! Follow the same process, however the thighs will require a little bit longer to cook. Cook them on high for 3 hours or on low for 5 to 6 hours.
Instant Pot Salsa Chicken
If you try this in your Instant Pot, make sure to add 1/4 cup of water to the pot along with the salsa and chicken. The reason is to prevent your IP from getting a ‘burn’ message. Cover the pot with the lid and cook on HIGH pressure for 10 minutes, then quick release the pressure.
If you’re looking for shredded chicken cook on HIGH pressure for 15 minutes, then natural release for 5 minutes.
Good news: you can use frozen chicken in the Instant Pot!
Looking for More Crockpot Recipes? Try These:
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Crockpot Salsa Chicken
Prep: 2 mins
Cook: 4 hrs 15 mins
Total: 4 hrs 17 mins
Serves: 4
This Crockpot Salsa Chicken with cheese requires only 3 ingredients. It’s embarrassingly easy to make, full of flavor and so delicious!
Equipment
Ingredients
- 2 lbs chicken breasts boneless, skinless (about 4)
- 2 cups salsa mild
- 1 cup Mexican Blend cheese shredded
Instructions
- Prepare chicken: Place whole chicken breasts in your crockpot then pour the salsa over each breast.
- Cook: Cook anywhere from 1 1/2 to 2 hours on high or 4 hours on low, you don’t want to cook it longer because it will start falling apart.
- Preheat your oven to 425 F degrees.
- Add Cheese: Transfer the chicken to a 9×13 inch baking dish. Spoon some of the leftover salsa over the chicken. Sprinkle each breast with cheese, about 1/4 cup of cheese for each breast.
- Bake: Place the baking dish in the oven and bake for 15 minutes or until the cheese is golden brown and is bubbling.
Video
Recipe 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 Information:
Serving: 1breastCalories: 396kcal (20%)Carbohydrates: 9g (3%)Protein: 56g (112%)Fat: 14g (22%)Saturated Fat: 6g (38%)Cholesterol: 171mg (57%)Sodium: 1374mg (60%)Potassium: 1233mg (35%)Fiber: 2g (8%)Sugar: 5g (6%)Vitamin A: 875IU (18%)Vitamin C: 5.2mg (6%)Calcium: 235mg (24%)Iron: 1.5mg (8%)
Michelle B says
Made this with boneless,, skinless thighs it was so moist and flavorful. I Made cilantro lime quinoa and an avocado crema to go with it. Will definitely add to the rotation!!
Kim says
This recipe has made my life so much easier. It’s in a regular rotation around our house. But I love the idea of serving it over some Mexican rice. Thanks Joanna!
Carrie Thornton-Akey says
Made this for dinner…..delicious. Cooked longer so it would pull apart and used the chicken for chicken soft tacos. Family loved it. Will definitely become a regular on our menu. Thank you for sharing.
Misty says
How would slow cooker instructions change if I had to double recipe? How much longer would it need to cook?
Joanna Cismaru says
It wouldn’t really.
Crysta says
Is it necessary to put the chicken in the oven after crockpot to melt the cheese? Can I just put the cheese on at the end and let it melt in the crockpot?
Thanks!
Joanna Cismaru says
Sure you can, I just put it in the oven so that it browns a bit, but if you don’t care about that, you can do it right in the crockpot.
Melissa says
My boyfriend and I love this! I made it for us once & we are making it again today. We love how simple it is, but it’s soo flavorful! Thank you!
Joanna Cismaru says
My pleasure, so glad you guys enjoy it!
ABBY says
What’s the green seasoning in your picture?
Nicole Beaulieu says
Some fresh chopped parsley 🙂
Abby says
Thank you! Mine didn’t turn out as pretty as yours, the cheese turned darker but it definitely was yummy!
Abby says
Oops I meant was yummy! Haha
kels says
Do you season your chicken breast before hand?
Jo Cooks Team says
You can if you’d like!
Maria says
What would the instructions for the instant pot be, with frozen chicken breasts? I’ve never used my instant pot before and i would love to try this!
Nicole Beaulieu says
Lay as many chicken breasts as you can in a single layer on the bottom of the pot and pour in the salsa. Cook on high pressure for 15 minutes, then quick release. Add the cheese over the chicken and close the lid back up. Let everything sit in the heat and melt the cheese for about 5 minutes, then remove the lid and serve.
BartB says
Delicious and simple. We serve it over rice.
John says
Outstanding! My wife the picky eater even loved it!!
Carole Simpson says
This chicken dish sounds wonderful and easy! I’m intrigued with the shredded cabbage, carrot and kale salad you mention. This looks delicious. Do you add any dressing to the vegetables? Love all your recipes Jo.
Nicole Beaulieu says
We make a dressing with olive oil, any type of vinegar we have handy, salt, and pepper 🙂 It’s always so tasty!
Dale says
Jo this was some of the best tasting chicken I have ever had the pleasure of making. I used Sprouts roasted garlic salsa and it turned out great. Thanks for sharing.
Nicole Beaulieu says
That’s so great to hear! We love how easy it is 🙂
Brian says
This looks really good. Thanks for sharing your recipe. I don’t have a crockpot, so could this be done in a baking dish in the oven? I’m guessing it would need to be covered for most of the time. If so, how long would it take to cook in the oven? Thanks again.
Joanna Cismaru says
Absolutely! I’d do it at 375 F degrees for about 25 minutes, covered. Uncover it, top it with cheese and back in the oven for another 10 min or so.
Brian says
OK, that’s great. Thank you for your response. I can just imagine the aroma when this is cooking.
Joanna Cismaru says
You’ll love it!
BartB says
Dude, you have to get a crockpot! 🙂
Sharon says
Great recipe, we have it often and is always delicious.