This is a really easy slow cooker salsa chicken recipe that makes a versatile meal. It tastes very similar to the chicken they use in chicken taco salads at Mexican restaurants. My kids eat it plain, but I love it in a big salad with avocado and sour cream!
Crockpot Salsa Chicken tastes like fajitas and is delicious on top of salads, quesadillas, or burrito bowls. This simple recipe is naturally gluten-free and perfect for a quick weeknight dinner. We also often eat it for a quick lunch.
This recipe is easy to freeze and reheat for a quick meal. It’s great for lunch boxes, and you can even double it for quick meals later. I like to pack it as a mason jar salad and line the bottom of a 1-quart mason jar. Top with sour cream, salsa, cheddar cheese, avocado, and finally lettuce. Flip it over and you can have it on the go for a 2-second salad.
Salsa Chicken Ingredients
This chicken dinner is super easy and all you need is ground chicken, spices, and a jar of salsa. I’ve listed all the spices in the recipe, but you can also use 3 tablespoons of homemade taco seasoning mix instead for a quicker prep. My family usually uses chicken breasts because that’s what I have on hand, but you can also use skinless chicken thighs and they add a lot of flavor.
For the Instant Pot version, use the recipe below, but add 1 cup of chicken broth while cooking. For frozen chicken, cook for 15 minutes and let the pressure release naturally. If using thawed chicken, reduce the cooking time to 10 minutes by letting the pressure release naturally.
What to eat with salsa chicken
You can eat salsa chicken as is with vegetables (or salad) or use it as a protein in other dishes. Here are some ideas:
This recipe is simple, but not boring! Here are some ideas for things you can mix or top with your salsa chicken.
- Black beans or pinto beans
- master
- Chopped jalapenos
- Add cream cheese and stir.
- Topped with guacamole
- Squeeze in the lime juice.
There are so many ways to serve this chicken that it never gets old. I make a big batch on the weekend to save time. Then I can reheat it and use it in other dishes throughout the week. I have enchiladas for dinner on Monday, and salsa chicken salad on Wednesday. Mix up the toppings for even more variety!
Crockpot Salsa Chicken Recipe
This simple chicken recipe is easy to make and incredibly versatile. It’s great on its own, on top of a salad, or as a protein in other dishes.
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Place boneless, skinless chicken breasts (or thighs) in the slow cooker and sprinkle with all the spices.
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Pour salsa sauce over chicken.
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Cook on low heat for 7 to 8 hours, until tender.
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Shred the cooked chicken with a fork before serving.
Nutritional Information
Crockpot Salsa Chicken Recipe
Serving Size (1 cup)
calorie 196
36 calories from fat
% Daily Value*
province 4g6%
1g saturated fat6%
Trans fat 0.02g
1g polyunsaturated fat
1g monounsaturated fat
Cholesterol 96mg32%
sodium 1247mg54%
potassium 722mg21%
carbohydrate 5g2%
1g of fiber4%
2g sugar2%
protein 33g66%
Vitamin A 463IU9%
Vitamin C 3mg4%
calcium 35mg4%
steel 1mg6%
* Percent Daily Intake is based on a 2,000 calorie diet.
- Place the slightly cooled chicken on top of the salad and top with your choice of toppings, such as avocado, sour cream, shredded cheese, or additional salsa.
- Leftovers can be stored in an airtight container in the refrigerator for up to one week.
What’s your favorite topping for salsa chicken? Let us know in the comments!
