Salsa Chicken Recipe

This Salsa Chicken Recipe on takes 3 ingredients to make and is a simple dump and cook recipe. All you need for this tender chicken recipe are chicken breasts, salsa and a slow cooker. 

 

 

I love making a huge batch of this chicken! It is perfect for shredding and using in burritos, tacos, taco salads, quesadillas, BBQ chicken pizzas….I could keep going. When we make this salsa chicken, we use it for dinner that evening and then whatever is left over gets put in freezer bags and for another meal. 

Salsa Chicken Ingredients

• Chicken Breasts: Boneless, skinless chicken breasts work best in this recipe. If you don’t have breasts, thighs would also work. The chicken can also be frozen, if you are like me and throwing this in in the morning before another crazy day starts. The chicken will thaw and cook in the slow cooker. 
• Salsa: choose your favorite brand and flavor. You can increase the spice by using a spicier salsa. 
• Slice Onion: yellow onion is my onion of choice in this recipe. While the onion cooks it adds a lot of flavor, gets nice and soft and makes a perfect topping for those tacos when this is all done cooking. 

How to make Chicken and Salsa

This recipe could not be any easier!! It really is a dump and cook meal. Place your chicken in the slow cooker, pour in a jar of salsa and top with sliced onions. Put the lid on the slow cooker and set on low for 8 hours or high for 4-6 hours. 

You don’t need to stir this at any point, or even add anything additionally. When the time is up, remove the chicken from the slow cooker and shred with two forks. 

This chicken shreds super easily. The chicken is tender and juicy and just falls apart. After you have shredded the chicken, you can place it back into the crockpot with the salsa and onions. 

Serve with warm tortillas, lettuce, tomatoes, salsa, sour cream and whatever else you like to top your tacos with. 

What to do with leftover chicken

Whenever I make this recipe I intentionally make more than we need, because this is perfect to use in other dishes.

Store any remaining chicken in an airtight container in the refrigerator for up to 5 days. It can be stored with the juices as well. 

If you don’t think you will use this in the next week, place shredded chicken into freezer bags and freeze for up to 6 months. To thaw, place in the refrigerator for at least 24 hours before you are going to use it. You can also easily place the bag in the microwave and heat for a few minutes until it has thawed and heated through. 

This Salsa Chicken Recipe on takes 3 ingredients to make and is a simple dump and cook recipe. All you need for this tender chicken recipe are chicken breasts, salsa and a slow cooker.