Slow Cooker Salsa Chicken is made with just 5 ingredients and cooked in the slow cooker all day making for an easy and filling dinner. This shredded chicken recipe can be enjoyed by itself, over rice, in a tortilla or even on a salad.
Over a decade ago slow cook cooker salsa chicken was all the rage, and frankly still is. The only difference is back then we referred to our slow cookers as “Crock Pot”. Which is a brand of slow cooker.
Salsa chicken is an easy make-ahead dinner that only requires five ingredients (six if you count the garnish of cilantro). Salsa chicken is versatile and can be made into a bowl with rice, beans, and all sorts of taco toppings like shredded lettuce, tomatoes, and olives. Or you can place the shredded salsa chicken inside a crunchy taco or soft tortilla, wrap into a burrito or quesadilla. Or one of my favorite ways to eat it–in a salad.
In this post you will learn the step-by-step process on how to make the easiest salsa chicken recipe.
Ingredients
- Chicken breasts – I always use boneless skinless chicken breast to keep things simplified. However, if you like dark meat feel free to do so. Just remember to keep it boneless since you will be shredding this chicken once it’s done.
- Salsa – Any brand or style you prefer will do. I always keep a jar of salsa in my pantry, but I’ve also used fresh homemade salsa for this recipe too.
- Taco Seasoning – You can use a packet from the grocery store or make your own.
- Cream of Chicken Soup – Yep, you read correctly. A can of cream of chicken soup is added to give extra flavor and creaminess!
- Sour Cream – This adds to the creaminess of the chicken. If you don’t have it on hand or don’t prefer sour cream you can leave it out. The salsa chicken will not be as creamy.
Directions
- Mix salsa, taco seasoning, cream of chicken soup, and sour cream in a 6-quart slow cooker.
- Add chicken to the slow cooker and mix sauce (make sure the sauce is covering the top of the chicken breast).
- Cook on low for 8 hours.
- Remove chicken from slow cooker, and place in a bowl. Shred chicken with two forks. Once shredded ladle sauce on top or dump shredded chicken back in the slow cooker to mix with sauce.
FAQs
Yes, the slow cooker is meant to take the place of the oven and is super convenient to use. It’s best to pair the chicken with other ingredients as slow cooking can tend to be on the bland side. One way to help the blandness is to sear the chicken breast prior to placing in the slow cooker. But this is an optional step.
Yes, you can cook chicken in the slow cooker for 8 hours on low. The slow cooked method will yield fork-tender meat.
Yes, for the most part if you want your meal to be cooked faster you can make a chicken breast recipe in the slow cooker for 4 hours on high instead of 8 hours on low.
Tips & Tricks
Here are a few of my favorite tips and tricks I’ve found helpful when making this recipe.
- Dairy Free / Gluten Free – You can omit the sour cream and can of cream of chicken soup if you want to make this dairy free. It will taste very similar to my Instant Pot Mexican Shredded Chicken recipe.
- Low vs High – Whenever you are cooking in the slow cooker you can easily change the cooking time and heat frequency. For this recipe it calls to cook the chicken on low for 8 hours. For a quicker meal you can make it on high for 4 hours.
- Shred Chicken – Hate shredding chicken? If you own a KitchenAid stand mixer you can place it in the mixer fitted with a paddle attachment. Place the mixer on “STIR” setting for about 30 seconds until chicken breast are shredded!
- Use – This is great to use for chicken tacos, enchilada’s, burrito’s, soups, salads, stuffed peppers, or just serve the shredded chicken as is. I can’t wait to make this again, and highly recommend this to anyone who loves shredded flavorful chicken.
- Freeze – If you have leftovers you can freeze the shredded chicken for another easy meal. Simply let the chicken come to room temperature. Place salsa chicken in a freezer Ziploc bag. Make sure you add extra sauce to the bag so you can heat it up at a later date. Always label the bag with the recipe name and date. Freeze for up to 3 months.
- Thaw – Place the frozen bag of salsa chicken in the refrigerator 24 hours before wanting to enjoy. Cook in a skillet (add a little bit of water if necessary) on medium heat until hot and bubbly.
Slow Cooker Recipes
Looking to simplify meal time? Check out more of my favorite slow cooker dinner recipes.
- Slow Cooker Shredded Chicken Tacos (perfect dairy free option)
- Slow Cooker Whole chicken and potato dinner
- Slow Cooker Jambalaya
- Slow Cooker Cream of Chicken and Wild Rice Soup
If you make this salsa chicken crock pot recipe, I would be honored and love for you to take the time to leave a star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!
Don’t forget to FOLLOW ME on Facebook, Pinterest, and Instagram, and subscribe to my email list!
Slow Cooker Salsa Chicken
Equipment
Ingredients
- 1 cup Salsa
- 3 tablespoons Taco Seasoning
- 1 can Condensed Cream of chicken soup
- ½ cup Reduced Fat sour cream
- 4 Boneless Skinless Chicken Breast
Instructions
- Mix salsa, taco seasoning, cream of chicken soup, and sour cream in a 6-quart slow cooker.
- Add chicken to the slow cooker and mix sauce (make sure the sauce is covering the top of the chicken breast).
- Cook on low for 8 hours.
- Remove chicken from slow cooker, and place in a bowl. Shred chicken with two forks. Once shredded ladle sauce on top or dump shredded chicken back in the slow cooker to mix with sauce.
Notes
- Dairy Free / Gluten Free – You can omit the sour cream and can of cream of chicken soup if you want to make this dairy free. It will taste very similar to my Instant Pot Mexican Shredded Chicken recipe.
- Low vs High – Whenever you are cooking in the slow cooker you can easily change the cooking time and heat frequency. For this recipe it calls to cook the chicken on low for 8 hours. For a quicker meal you can make it on high for 4 hours.
- Shred Chicken – Hate shredding chicken? If you own a KitchenAid stand mixer you can place it in the mixer fitted with a paddle attachment. Place the mixer on “STIR” setting for about 30 seconds until chicken breast are shredded!
- Use – This is great to use for chicken tacos, enchilada’s, burrito’s, soups, salads, or just serve the shredded chicken as is. I can’t wait to make this again, and highly recommend this to anyone who loves shredded flavorful chicken.
- Freeze – If you have leftovers you can freeze the shredded chicken for another easy meal. Simply let the chicken come to room temperature. Place salsa chicken in a freezer Ziploc bag. Make sure you add extra sauce to the bag so you can heat it up at a later date. Always label the bag with the recipe name and date. Freeze for up to 3 months.
- Thaw – Place the frozen bag of salsa chicken in the refrigerator 24 hours before wanting to enjoy. Cook in a skillet (add a little bit of water if necessary) on medium heat until hot and bubbly.
Nutrition
Disclosure: There are affiliate links present in this post. That means if you click on a link and purchase something. I will receive a small percentage of the sale at no additional cost to you. Thank you for your continuous support of Katie’s Cucina!
Michael Whaley
I’d use boneless/skinless thighs. And I will.
Katie
Hi Michael, Yes that could totally work–it’s all based on preference!