Few dishes pack so much flavor and ease into one pot. Crockpot salsa chicken is the darling of busy weeknights and healthy meal preppers alike. Just toss a handful of ingredients into your slow cooker, wait for the magic to happen, and you’re rewarded with a juicy, versatile meal. Whether you’re a meal-prep devotee, low-carb fan, or just need something fuss-free, this dish checks all the boxes. Ready to unlock the secrets of salsa chicken? This guide spells out the steps, swaps, and smart tips for flavorful results.
PrintHow to Make Crockpot Salsa Chicken [Step-by-Step Guide]
This healthy Crockpot Salsa Chicken is incredibly flavorful, tender, and versatile. Serve it in tacos, burritos, enchiladas, or in a bowl over rice. It’s destined to become a family favorite.
- Prep Time: 10 min
- Cook Time: 6 hours
- Total Time: 6 hours 10 minutes
- Yield: 6 servings 1x
- Category: Main
- Cuisine: Mexican
Ingredients
Scale
- 8 boneless skinless chicken thighs
- 24 oz salsa, your favorite brand, or homemade
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- 1 ½ cups frozen sweet corn kernels
- 14.5 oz black beans, drained, from a can
- salt, to taste
- black pepper, to taste
Optional for Serving:
- avocado, freshly sliced
- shredded cheddar cheese
- lime wedges
- salsa
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Instructions
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Towel dry chicken pieces. Place chicken in the crockpot.
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Mix salsa, garlic powder, onion powder, and ground cumin together. Spoon over chicken.
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Cook on low for 6 hours if chicken is defrosted, 8 hours for frozen chicken.
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1 hour prior to finishing, remove the chicken and shred it with forks.
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Place the shredded chicken back in the crockpot along with corn and beans. Finish cooking for the last 1 hour. If needed, season with additional salt and pepper.
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Serve salsa chicken with your choice of toppings, with extra salsa on the side if desired.
Notes
- We recommend chicken thighs for tender results. If using whole skinless/boneless chicken breasts, use 4 chicken breasts. Note that chicken breasts tend to be drier.
- Always pat your chicken dry before placing it in the slow cooker. This helps the seasonings and salsa to stick better and also gives the chicken a nicer texture.
- If you’re using frozen chicken, make sure to adjust your cooking time. You’ll need to cook it on low for 8 hours instead of 6.
- Love a little heat? Choose a spicy salsa for this recipe. If you prefer a milder flavor, go for a mild salsa.
- Double the recipe – serve some tonight and divvy the rest up for this week. Or freeze in freezer-friendly containers with lids for future meals.
- Serve this salsa chicken on top of Cilantro Lime Rice. It’s also great in soft or crunchy tacos, burritos, or in a Mexican style salad.
This Crockpot Salsa Chicken is perfect for meal prepping. I love tossing everything into the slow cooker earlier in the day and returning 6-8 hours later to a dish that’s super tender and packed with flavor. This crockpot salsa chicken can be portioned out for tacos, burrito bowls, salads, or wraps all week long.
- Boneless Skinless Chicken Thighs – Thighs tend to stay moist and tender, even after long hours of cooking. You can use chicken breasts, but thighs are always more tender. You can also opt for a combination of both chicken breasts and thighs.
- Salsa – For the best flavor, I prefer using homemade salsa that I’ve made ahead of time, but you can use your favorite brand. Do use a good quality brand, as it affects the flavor of your final dish.
- Ground Cumin – This spice adds a warm, earthy flavor that complements the salsa and chicken beautifully.
Substitutions And Variations
Here are some of our favorite substitutions and variations:
- Protein: While we love using boneless, skinless chicken thighs in this recipe, feel free to substitute with chicken breasts or a combination of the two.
- Add Veggies: You can add any of your favorite vegetables to this dish. Some great options include bell peppers and onions.
- Spicier: Add one or two chopped jalapeños or 1-2 teaspoons of red pepper flakes to suit your desired spice level.
- Thoroughly dry chicken with clean paper towels and place it in the slow cooker.
- Mix salsa and seasonings, and pour over chicken.
- Cook on low for 6 hours if defrosted or 8 hours if frozen.
- One hour before finishing cooking time, carefully shred the chicken.
- Add corn and beans to the slow cooker and finish cooking.
- Serve the chicken with your choice of toppings and enjoy!
What To Serve With Crockpot Salsa Chicken
Rice Dishes
- We love piling Crockpot Salsa Chicken over a bed of Cilantro Lime Rice. The bright citrus and fresh herbs balance the savory chicken perfectly.
- It also goes great with Coconut Rice if you want something a different or stick with Easy Mexican Rice for a classic combo.
Hearty Salad
- We like turning Crockpot Salsa Chicken into a hearty Mexican-style salad. Just toss it over chopped romaine with black beans, corn, avocado, and tortilla strips.
- It also goes great with a drizzle of creamy cilantro dressing or a squeeze of lime for a fresh, flavorful meal.
