Kitchen notes · a little help before you start
Crockpot Salsa Chicken
Salsa chicken is especially inviting under a soft layer of melted mozzarella. The tomato salsa gives the chicken a lively coating, with a little chili seasoning underneath.
- Prep
- 5 min
- Cook
- 180 min
- Total
- 185 min
- Original yield
- Serves 4
- Ingredients
- 6 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. Season before the salsa
Mix chili powder, garlic powder and salt, then sprinkle over chicken before pouring salsa on top.
2. Check the chicken temperature
Use the stated internal temperature of 165 degrees Fahrenheit before ending the low-setting cooking stage.
3. Turn off before adding cheese
Switch the cooker off, add shredded mozzarella and replace the lid for the cheese to melt.
Get to know the ingredients
Boneless skinless breasts
Place the boneless skinless chicken breasts in the cooker before adding their dry seasoning and salsa coating.
Salsa heat is your choice
Mild, medium or hot jarred tomato salsa are all listed options for pouring over the chicken.
Shredded mozzarella
Keep the mozzarella shredded and ready for the covered melting stage after the cooker has been turned off.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 5 steps completeMake room for Crockpot 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
Let the cheese melt under cover
Replace the lid after sprinkling mozzarella and wait for it to melt before serving the salsa chicken.
A little more help as you go
Moisten leftovers with salsa
You can use another scoop of salsa when reheating if the chicken has dried out slightly.
Refrigerate or freeze airtight
Keep it in an airtight container for three to four days in the refrigerator or two to three months in the freezer.
A few questions you might have
Is the chicken shredded for this recipe?
The directions keep the breasts intact, cooking under salsa and topping them with melted mozzarella before serving.
Does the cheese cook from the beginning?
Keep it for after the chicken is done and the cooker is off, then melt it under the replaced lid.
How do I reheat frozen portions?
Thaw it in the refrigerator, then microwave it or warm it on the stove until heated through.
Is there a high-setting option here?
The directions specify cooking covered on low until the breasts reach the given internal temperature.
Do I mix salsa into the dry seasoning bowl?
Combine the dry seasonings separately and sprinkle over the breasts first, then pour salsa over the seasoned chicken.
Any more cooking tips?
Storage: Leftover salsa chicken will last in an airtight container in the fridge for 3-4 days or in the freezer for 2-3 months. To reheat, thaw in the fridge if frozen then microwave or warm on the stove until heated through. If the chicken has dried out slightly, add another scoop of salsa to moisten.
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: thereciperebel.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
