Tender, juicy shredded chicken slow-cooked in flavorful salsa and taco seasoning—this Crockpot Salsa Chicken is one of my favorite dump-and-go meals. With only four ingredients and minimal prep, it’s the perfect recipe for busy weeknights or effortless meal prep. Whether I’m filling tacos, layering burrito bowls, or making hearty salads, this dish delivers bold taste and versatility.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 pounds chicken tenders or boneless skinless chicken breasts
1 ounce taco seasoning packet
2 cups salsa (mild, medium, or hot)
Juice of 1 lime
Directions
I place the chicken in the bottom of the crockpot.
I sprinkle the taco seasoning evenly over the chicken.
Then I pour the salsa over the seasoned chicken.
I cook on High for 2 hours or Low for 4–6 hours when using tenders. If I use chicken breasts, I cook on High for 4 hours or Low for 7–8 hours.
Once the chicken is cooked, I shred it with two forks directly in the crockpot.
I squeeze fresh lime juice over the shredded chicken, stir well, and serve warm.
Servings and timing
This recipe makes approximately 10 servings.
Prep Time: 5 minutes
Cook Time: 2 hours (on High with tenders)
Total Time: 2 hours 5 minutes
Calories: About 126 kcal per serving
Variations
I sometimes add a can of black beans or corn to bulk it up.
For a creamier version, I stir in a few tablespoons of cream cheese at the end.
If I’m craving more heat, I use hot salsa or add diced jalapeños.
To keep it low-carb, I serve it over cauliflower rice or in lettuce wraps.
I’ve also used rotisserie chicken in a pinch—just reduce the cooking time accordingly.
Storage/Reheating
I store the cooked salsa chicken in an airtight container in the fridge for up to 4 days. It also freezes really well for up to 3 months—I just let it cool completely before freezing.
To reheat, I microwave individual portions for 1–2 minutes or warm larger amounts on the stovetop over medium heat, adding a splash of water or salsa if needed to keep it moist.
FAQs
How do I keep the chicken from drying out in the crockpot?
I always make sure to use enough salsa to keep the chicken moist during cooking. Cooking on Low also helps prevent drying, especially if I’m using chicken breasts.
Can I use frozen chicken for this recipe?
Yes, I can use frozen chicken, but I always check that the internal temperature reaches 165°F for safety. I add an extra hour to the cooking time when using frozen breasts.
What kind of salsa works best?
I use whatever I have on hand—chunky, smooth, mild, or hot. Just make sure it’s a salsa I enjoy, as it’s the main flavor of the dish.
Can I make this recipe in an Instant Pot?
Yes, I’ve made this in the Instant Pot by cooking on high pressure for 12 minutes, followed by a quick release. I still shred and stir in the lime juice afterward.
How can I serve crockpot salsa chicken?
I love serving it in tacos, burrito bowls, enchiladas, nachos, or even on top of salads. It’s incredibly versatile and works with just about any base.
Conclusion
This Crockpot Salsa Chicken is my go-to when I want something simple, flavorful, and adaptable. It’s a crowd-pleaser that’s ideal for family dinners, meal prep, or last-minute gatherings. With only four ingredients and tons of ways to serve it, this dish never gets old in my kitchen.
📖 Recipe:
Print
Crockpot Salsa Chicken
- Total Time: 2 hours 5 minutes
- Yield: 10 servings
- Diet: Gluten Free
Description
Tender, juicy shredded chicken slow-cooked with salsa and taco seasoning. This Crockpot Salsa Chicken is a simple, flavorful, and versatile recipe perfect for tacos, burrito bowls, salads, and more.
Ingredients
2 pounds chicken tenders or boneless skinless chicken breasts
1 ounce taco seasoning packet
2 cups salsa (mild, medium, or hot)
Juice of 1 lime
Instructions
- Place the chicken in the bottom of the crockpot.
- Sprinkle the taco seasoning evenly over the chicken.
- Pour the salsa over the seasoned chicken.
- Cook on High for 2 hours or Low for 4–6 hours if using chicken tenders. For chicken breasts, cook on High for 4 hours or Low for 7–8 hours.
- Once the chicken is cooked, shred it with two forks directly in the crockpot.
- Squeeze fresh lime juice over the shredded chicken, stir well, and serve warm.
Notes
Add canned black beans or corn for extra bulk.
Stir in cream cheese at the end for a creamier version.
Use hot salsa or diced jalapeños for extra heat.
Serve over cauliflower rice or in lettuce wraps for a low-carb option.
Rotisserie chicken can be used—just reduce the cook time accordingly.
Store in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
Reheat in the microwave for 1–2 minutes or on the stovetop with a splash of water or salsa.
- Prep Time: 5 minutes
- Cook Time: 2 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1/10 of recipe
- Calories: 126
- Sugar: 2g
- Sodium: 480mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 55mg
