This mouth-watering, 2-ingredient salsa chicken slow cooks in a bath of your favorite homemade or store-bought salsa in only 4 hours.
This tender, juicy chicken is perfectly delicious in tacos, stuffed in enchiladas, layered in quesadillas or…
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…served with a little Instant Pot Cilantro Lime Brown Rice on the side. It’s a healthy, tasty side that goes with everything. Especially this easy chicken.
You can make this salsa chicken as spicy or mild as you like. I like mine somewhere in the middle so I’m using a couple of cups of my Restaurant-Style Chipotle Salsa.
Use your favorite salsa recipe. If that recipe happens to come out of a jar, great! I don’t judge. One less thing. But once you see how quick, easy, and just downright tastier homemade is, I bet you’ll never buy jarred stuff again.
I love using my Crock-Pot just as much (if not more) in the summer as I do the winter because my kitchen doesn’t get heated up.
And who doesn’t love a dish full of delicious that practically cooks itself?!
Give your slow cooker a quick spray with cooking oil. Don’t want the chicken to stick to the bottom.
Next, lay the chicken on the bottom. You can use skinless boneless breasts, thighs, or a combo of both. I’m using breasts because that’s what I had on hand.
Then pour the salsa over the top.
Turn the chicken in the salsa a couple of times to coat it.
Set your slow cooker to high heat for 4 hours (6-8 on low) and enjoy the rest of your day knowing dinner is handled!
At the end of the cooking time, shred the chicken with a couple of forks. You can do it right in the slow cooker.
Just look how tender and juicy that chicken is! Mix the shredded chicken into the the salsa and let it soak up the flavor.
Use your salsa chicken in any Mexican recipe that calls for chicken or as the main event.
Leftovers freeze great so if you love Mexican food as much as I do, think about making a double batch so you always have some on hand.
If you’re up for a more robust salsa chicken try this Slow Cooker Black Bean and Corn Salsa Chicken next!
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