Crockpot salsa chicken is a must make weeknight dinner staple. Like a white t-shirt, it is the basic staple that you can build your dinner around. Versatile. Delicious. Fork tender, super juicy and flavorful. Make crockpot salsa chicken for tacos, nachos, enchiladas, quesadillas, Mexican stuffed peppers, taco salads and more!
It’s a simple 2 ingredient recipe, perfect for those busy days when you want to throw something in the crockpot and figure it out later. Just a few hours in the crockpot and you will have the most tender chicken that falls apart.
Red Salsa
I love to use store bought jarred salsa for this recipe. Medium spice level is our family favorite. For less heat, use mild. Chipotle salsa is also a really good choice if you want more of a smokey heat. Try out all of your favorite salsas.
Use the Paddle Attachement
Once the chicken is cooked, take it out of the crockpot. It will be fall-apart tender and ready to shred. If you have a stand mixer, add the paddle attachement and let it shred your chicken for you in seconds! Once it’s shredded you can add more salsa from the crockpot. Perfect every time.
You can also do it with Beef or Pork
Not in the mood for salsa chicken? You can make it with beef or pork too! I have done this recipe many time with a Chuck Roast and I bet a pork loin would be delicious.
Make it Ahead of Time
This can be made ahead of time! Cook it, shred it and store it in the refrigerator up to 3 days. Perfect for meal planning.
Crockpot Salsa Chicken Tacos
We often make crockpot salsa chicken or beef. It’s so easy to throw together a quick taco bar for your weeknight dinner. I love to do this when we are looking for something with simple fresh ingredients after a long busy day.
- Corn or Flour Tortillas – we use soft tortillas that are quickly warmed up on the gas stove or in the microwave. If you use the microwave, wrap them in a damp towel and microwave them for 20-30 seconds.
- Slaw – I love a good crunchy cabbage slaw on my tacos. You can buy the pre-shred salad cabbage at the grocery store and add fresh lime juice, chopped jalapeño, a pinch of salt to taste. The longer it sits the better in my opinion.
- Green onions or chopped white onion -The raw onion adds flavor and bite.
- Fresh sliced avocado – to pick out a fresh avocado they need to feel firm-soft. Not to squishy but soft. If you pick out the brown pit stem, it should have a green tint underneath.
- Cheese – freshly shredded Monterrey Jack, Pepper Jack or Cheddar. Or a crumble Cotija or Queso Fresco.
- Fresh Chopped Cilantro – the ideal garnish.
- All you favorite toppings – make them your own and favorite!
Crockpot Salsa Chicken
Equipment
- 1 Crockpot
Ingredients
- 1.5 lbs Chicken Breasts
- 16 oz Red Salsa - any spice level We like medium
Instructions
- In a crockpot add the chicken and salsa.1.5 lbs Chicken Breasts, 16 oz Red Salsa - any spice level
- Turn the crockpot on high for 4 hours. Let it stay on warm until you are ready to use it.
- Add the cooked chicken to a bowl and shred (optional). See the blog notes for the quick shred technique.
This is such a great filling for tacos. Try turning left overs (or sometimes the whole batch) into chicken tortilla soup. Just add chicken broth, some frozen corn, fresh corn tortillas that break down and thicken the soup. Then garnish with crispy tortilla strips, sour cream and lime wedges!!!!
Such a great idea! Thanks Carrie.