Kitchen notes · a little help before you start
Crock Pot Salsa Chicken
Saucy shredded chicken with salsa has a familiar flavor that's easy to look forward to. The seasoned juices settle among the tender strands, making every forkful inviting. Give yourself a generous helping and enjoy the little bits of salsa tucked through the meat.
- Prep
- 5 min
- Cook
- 300 min
- Total
- 305 min
- Original yield
- Serves 8
- Ingredients
- 3 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Chicken
- Cuisine
- American · Mexican
- Cooking method
- Slow cooker
- Preparation & total time
- Prep: 15 minutes or less · Total: over 60 minutes
A few quick notes
1. Cook it low
Use the low setting so the chicken cooks through without drying out, especially with boneless, skinless breasts.
2. Keep some juice back
Before shredding, ladle out some of the liquid and set it aside. After the chicken is mixed with the juices left in the pot, you can add the reserved liquid only if it needs it.
3. Shred in the pot
Shred the chicken right in the crock pot with two forks. That keeps the meat in the flavorful liquid and saves an extra bowl.
Get to know the ingredients
Chicken breasts
Boneless, skinless chicken breasts are the cut called for here. Since they're lean, the low setting and the salsa juices help keep them from turning dry before you shred them.
Jarred salsa
Use the listed jarred salsa for the cooking liquid and the sauce stirred through the shredded chicken.
Taco seasoning
The seasoning goes on top after the salsa is poured over the chicken. Sprinkle it in before cooking so it has time to season the liquid as the chicken cooks.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 8. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 2 steps completeMake room for Crock Pot Salsa Chicken
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
The last little job
After cooking, shred the chicken with two forks and stir it into the juice left in the slow cooker. Add a little of the reserved juice only if you want it looser and saucier.
A little more help as you go
Saving leftovers
Keep cooked chicken in an airtight container in the refrigerator for up to four days, ready to use again.
Freezing it later
For freezing, let the chicken cool completely in the fridge first, then pack it into a freezer-safe container or bag. Thaw it overnight in the fridge before reheating.
A few questions you might have
Can I cook this on high instead of low?
Use low for the listed cook time to help the chicken cook without drying out.
Do I need to take the chicken out to shred it?
No. You can shred it right in the crock pot with two forks. Remove some juice first so you can control how saucy it gets after shredding.
Why reserve some of the juices?
It gives you control at the end. Shred the chicken, mix it with the remaining liquid, then add the reserved juice only if the chicken looks like it needs more moisture.
Should the taco seasoning be mixed with the salsa first?
The directions have you pour the salsa over the chicken, then sprinkle on the taco seasoning before covering the pot. It'll season the cooking liquid as everything cooks together.
How should I reheat frozen salsa chicken?
Thaw it overnight in the fridge, then heat it on the stovetop or in the microwave.
Any more cooking tips?
I recommend cooking on LOW so that the chicken cooks without drying out. I shredded the chicken right in the crock pot using two forks. I use the same method for my Slow Cooker Shredded Mexican Beef so that there’s no extra plate or bowl to clean up. Crock Pot Salsa Chicken can be stored in an airtight container in the refrigerator for up to 4 days making it terrific for meal prep. To make ahead and freeze, let the chicken cool completely in the fridge then place it in a freezer-safe container or bag. To serve, let it thaw overnight in the fridge then heat on the stovetop or in the microwave. Nutritional values provided are an estimate and will vary depending on the brands used.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: asouthernsoul.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.