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Crockpot Salsa Chicken

A quick, dump-and-go recipe for shredded chicken infused with salsa flavors perfect for tacos, bowls, or salads.
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Prep Time 5 minutes
Cook Time 6 hours
Total Time 6 hours 5 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces chicken breasts (boneless, skinless)
  • 1 cup salsa Use your preferred heat level
  • 1 packet taco seasoning Homemade or store-bought
  • 1 cup corn Optional (frozen or canned; thawed/drained)
  • 1 cup black beans Optional (canned, drained and rinsed)
  • 1 cup shredded cheese Optional (cheddar, Monterey Jack, or a Mexican blend)
  • Tortillas Tortillas for serving
  • Sour cream Sour cream for serving

Method
 

Preparation
  1. Place the chicken breasts in the bottom of the crockpot in a single layer.
  2. Pour 1 cup salsa evenly over the chicken. Make sure each piece is partly covered.
  3. Sprinkle the taco seasoning over the salsa and chicken, then gently stir to combine.
  4. Optional: add the corn and black beans on top; fold them in to distribute.
Cooking
  1. Cover and cook on low for 6–7 hours or on high for 3–4 hours. The chicken is done when it reaches 165°F and shreds easily with two forks.
  2. Use two forks (or a stand mixer on low for 30–60 seconds) to shred the chicken right in the crockpot. Stir the shredded meat into the salsa so it soaks up the juices.
Serving
  1. Serve warm in tortillas and top with shredded cheese and sour cream if desired.

Notes

For richer meat, swap chicken breasts for thighs. Use thicker salsa for less watery sauce. Adjust seasoning as desired.