Crock Pot Salsa Chicken
Why This Is a Great Crock Pot Salsa Chicken Recipe
If you’re looking for an easy, flavor-packed chicken dinner that practically cooks itself, this Crock Pot Shredded Salsa Chicken is one you’ll come back to again and again.
- With just a handful of simple ingredients and minimal prep, the slow cooker does all the work, leaving you with tender, juicy, perfectly seasoned chicken every time.
- This is one of those recipes you’ll love for its versatility as much as its ease.
- The chicken turns out incredibly flavorful from the vegetables and spices, and it’s perfect for shredded chicken tacos, burrito bowls, salads, or even just piled over homemade Spanish rice.
- It’s cozy, satisfying, and makes busy days feel just a little bit easier without sacrificing that homemade touch.
How To Make Crock Pot Easy Salsa Chicken
This is very easy, “throw it all in and cook” kind of dish. (Aren’t those the best?!)
Dice and slice all the veggies and cilantro, and combine them in a mixing bowl. Mix in salt, chili powder, and cumin and mix everything well. Spread half of the vegetable mixture in the bottom of the Crock Pot. When salt combined with vegetables, it will release a good amount of juices.
Layer chicken breasts on top of the vegetables and top it off with the remaining vegetable mixture. Close the lid and cook on LOW for 6-8 hours or on HIGH for 3-4 hours. Keep Crock pot closed when cooking the chicken.
Take chicken out once it’s cooked and shred it using two forks. Strain veggies from the juices and add veggies to the chicken. Add about 1/2 cup of juice back in with the chicken. (Broth that remains from cooking chicken is actually very tasty. Save it to add back to the chicken or use it in soup or to make a sauce.)
Storing and Freezing Instructions
- Store cooked chicken in an air-tight container with a lid, in the refrigerator. Properly stored, it will last 3 to 5 days in the refrigerator.
- If you made a double batch or it’s just too much, you can also freeze it.
- To freeze salsa chicken, portion it into freezer zip-lock bags, get as much air out as you can, and seal. Make sure to label the bags and freeze for 2-3 months.
- It’s best to portion the chicken in separate bags instead of everything in one large bag. This way you defrost just enough for what you’re making.
How To Serve Crock Pot Salsa Chicken
There are just too many delicious possibilities to list them all. I’m sure you can come up with many other ways to use this delicious Shredded Salsa Chicken and will keep making it again and again!
- Tacos, with some cheese, shaved lettuce, guacamole, and sour cream.
- Enchiladas, wrapped in tortillas and baked with sauce and cheese. (Use it to make my easy chicken enchiladas.)
- Breakfast Burritos, wrapped in a tortilla with scrambled eggs (so tasty).
- As a sandwich or wrap, on a soft bun with some lettuce and tomato.
- As a main dish, with a side of grilled veggies.
- Nachos, piled on top of crispy tortilla chips with extra jalapenos, lettuce, tomato and cheese.
- Quesadillas, grilled inside a tortilla with gooey cheese.
Crock Pot Chicken Salsa Recipe FAQs
Yes! Instant Pot salsa chicken is amazing and you can turn this recipe into something similar. The main difference in making this recipe in Instant Pot is adding 1 cup of chicken stock, which will create extra liquid.
Layer half of the chopped vegetables in the Instant Pot, place chicken on top, then add the remaining vegetables. Pour in the chicken stock. Seal the lid and cook on high pressure for 15-18 minutes (use 18 minutes for larger chicken breasts). Let it naturally release for 10 minutes, then do a quick release.
Remove and shred the chicken. Strain the vegetables from the liquid, mix them back into the chicken, and add about ½ cup of the cooking juices for moisture.
Yes! Chicken thighs work great and will be even more tender and juicy. You can use them in the same amount and cook time.
Absolutely. This is a great make-ahead recipe and works well for meal prep since it stores and reheats beautifully.
More Recipes To Try
Creamy Pulled Chicken Tacos Recipe
Instant Pot Buffalo Ranch Chicken
Instant Pot Pulled Pork Recipe
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Crock Pot Shredded Salsa Chicken
Ingredients
- 2 1/2 lbs boneless skinless chicken breast or thigh meat
- 3 large tomatoes on a vine
- 1 red onion
- 2 red bell peppers
- 3 jalapenos
- 5 garlic cloves
- 3 tsp cumin
- 2 tsp chipotle chili powder more if you want spicier
- 2 tsp kosher coarse salt more or less to taste
- 2 Tbsp fresh minced cilantro
Instructions
Cooking In Crock Pot:
- Dice and slice all the veggies, mince cilantro (set aside), and combine them in a mixing bowl. Add salt, chili powder, and cumin and mix everything well.
- Spread half of the vegetable mixture in the bottom of the crock pot.
- Layer chicken breasts on top of the veggies.
- Spread remaining vegetable mixture on top of chicken.
- Close the crock pot and cook on LOW for 6-8 hours or on HIGH for 3-4 hours.
- Take the chicken out once it’s cooked and shred it using two forks.
- Strain veggies from the juices and add veggies to the chicken. Add about 1/2 cup of the strained juices to the chicken and mix well. (Broth that remains from cooking chicken is actually very tasty. Save it and use it in soup or to make a sauce.)
Cooking In Instant Pot:
- *You will need a cup of chicken stock in addition to other ingredients.* Dice and slice all the vegetables and cilantro and mix it together in a bowl with herbs and seasoning.
- Spread half the vegetable mixture in the bottom of the Instant Pot. Place chicken over the vegetables and spread remaining vegetable mixture over the chicken. Pour a cup of chicken stock all around.
- Close the lid of Instant Pot and make sure it is latched. Turn the steam valve to “seal” and set the pressure cooker to cook at high pressure for 15-18 minutes. (18 minutes for larger chicken breasts.)
- Let the pressure cooker do a natural release for about 10 minutes and then carefully do a quick release. (Make sure to consult your pressure cooker manual for exact buttons and instructions.)
- Take chicken out once it’s cooked and shred it using two forks. Strain veggies from the juices and add veggies to the chicken. Add about 1/2 cup of juice back in with the chicken.
Video
Notes
- Adjust the heat: Seed the jalapeños for mild flavor or leave some seeds for extra heat. Use spicier chili peppers for more spice. You can also adjust the chipotle chili powder to taste.
- Chicken options: Boneless skinless chicken thighs can be used instead of breasts for a juicier result. Cook time remains the same.
- Don’t skip the juices: After shredding, add some of the cooking liquid back into the chicken to keep it moist and flavorful.
- Watch the cook time: Cook just until the chicken is tender and easy to shred, overcooking can make it dry.
- Extra liquid is normal: The vegetables and chicken release juices as they cook, creating a flavorful broth.
- Make ahead & storage: Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat with a little extra juice to keep it from drying out.
- Freezing: This chicken freezes well for up to 3 months. Thaw in the refrigerator overnight before reheating.
- Serving ideas: Great for tacos, burritos, rice bowls, nachos, or salads.
Nutrition
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Categories:
Chicken Dinner Recipes, Cinco de Mayo Recipes, Dinner Recipes, Instant Pot Main Dishes, Instant Pot Recipes, Mexican and Tex-Mex Recipes, Mexican Dinner Recipes, Most Popular Recipes,All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe.
Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.
OMG this was good, made it today. Served it over Lime-Cilantro rice and fiesta corn. My husband told me to put it in the rotation.
Hi Joye,
I love hearing that you loved it!!! Thank you so much for letting me know!
Can you make this with frozen chicken or is it best to defrost first?
Hi, Jen! You can make this with frozen chicken just make sure that the internal temperature gets up to 165 degrees.
When do you add the cilantro?
Hi Sean,
I’m so sorry, I must have missed it. You mix it in with all the veggies in the beginning. Thank you for bringing it to my attention!
Looks yummy
Thank you!