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Crockpot salsa chicken breast lifted on a wooden spoon with gooey melted cheese, red salsa, and fresh parsley on top.
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4.50 from 642 votes

Crockpot Salsa Chicken

This Crockpot Salsa Chicken needs 3 ingredients and about 2 minutes of prep. Chicken, salsa, and cheese that melts right in the slow cooker, so there's no oven and no second dish. Serve the breasts whole or shred it for tacos, bowls, and quesadillas.
Prep Time2 minutes
Cook Time4 hours 15 minutes
Total Time4 hours 17 minutes
Course: Dinner, Main Course
Cuisine: American
Keyword: crockpot recipes, crockpot salsa chicken, salsa chicken
Servings: 4
Calories: 396kcal
Author: Joanna Cismaru

Equipment

Ingredients

US Customary - Metric

Instructions

  • Place the 2 pounds chicken breasts in your crockpot in a single layer. Pour the 2 cups salsa evenly over the chicken so each breast is covered.
    process shots showing how to make crockpot salsa chicken.
  • Cover and cook on high for 1½ to 2 hours, or on low for 4 hours, until the chicken reaches 165°F on an instant read thermometer. Don't cook it longer than this or the chicken will go stringy.
    process shots showing how to make crockpot salsa chicken.
  • Sprinkle the 1 cup shredded Mexican blend cheese evenly over the chicken. Put the lid back on and let it sit for 5 to 10 minutes, until the cheese has melted from the residual heat.
    process shots showing how to make crockpot salsa chicken.
  • Serve the breasts whole with the salsa spooned over, or shred the chicken right in the crockpot with 2 forks and stir it through the salsa and cheese.

Video

Notes

  1. Don't overcook it. 1½ to 2 hours on high is the window. Chicken breast doesn't improve with extra slow cooker time, it goes stringy.
  2. Check the temperature. 165°F. Slow cookers vary a lot between models, so start checking at 1½ hours on high.
  3. Your salsa is the flavor. Buy one you'd happily eat with chips. Chunky holds up better than smooth.
  4. No frozen chicken. A slow cooker heats too gradually. Thaw in the fridge overnight, or in a sealed bag under cold running water.
  5. Chicken thighs: 3 hours on high or 5 to 6 on low. More forgiving than breasts.
  6. Cream cheese version: add 4 ounces cubed in the last 30 minutes and stir through once soft.
  7. Instant Pot: add ¼ cup water with the salsa. High pressure 10 minutes with quick release, or 15 minutes with a 5 minute natural release for shredded. Frozen chicken is fine in the Instant Pot.
  8. Low sodium salsa cuts the sodium significantly, since that's where nearly all of it comes from.
Originally published January 2019. Updated with a new method, new photos, and a video.

Nutrition

Serving: 1breast | Calories: 396kcal | Carbohydrates: 9g | Protein: 57g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 172mg | Sodium: 1286mg | Potassium: 1198mg | Fiber: 2g | Sugar: 5g | Vitamin A: 877IU | Vitamin C: 5mg | Calcium: 232mg | Iron: 2mg
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