This Crockpot Salsa Chicken is one of the easiest recipes ever! Made with a pack of chicken and a handful of pantry staples, this slow cooker recipe delivers bold, zesty flavor with almost zero effort. Perfect for tacos, burritos, rice bowls, and more!
Easy + Versatile Salsa Chicken
While I’ve already shared my super easy recipes for Instant Pot chicken tacos, shredded chicken tacos, and taco meat, I introduced you to one of the easiest recipes in my entire cooking arsenal: Crockpot Salsa Chicken!
Low in fat, full of flavor, loved by everyone, and endlessly versatile, this dump-and-cook recipe is perfect for days when you have minimal time to prep dinner, don’t want to heat up the kitchen, or just need a picky-eater-approved meal.
Whether served in wraps, over rice, or as taco meat, this inexpensive Crockpot Salsa Chicken is a recipe you’ll never tire of.
Happy Cooking! xo Kristen
Notes on Ingredients
This recipe for slow cooker salsa chicken only requires 6 simple ingredients and most are pantry staples! I like to add black beans and corn which bulk up the dish and help to feed more mouths for less money, but both are optional.
- Chicken: Boneless skinless chicken breasts or thighs.
- Salsa: Use any variety of jarred of fresh salsa you like. Watch the level of heat
- Taco Seasoning: Use homemade taco seasoning or your favorite low-sodium store-bought blend.
- Beans: Black beans, pinto beans, red beans, or no beans. Use what you like or have on hand. Just be sure to give canned beans a good rinse and drain before adding to the slow cooker.
- Corn: Adds a sweet undertone that pairs well with the salsa. Use frozen corn kernels (no need to defrost) or canned corn that has been rinsed and drained.
- Fresh Lime: Finishing this dish with the zest and juice of a fresh lime makes the flavors pop and makes this dish taste fresh, even when using jarred and canned ingredients.
How to Make Crockpot Salsa Chicken
The following tips are provided to help you achieve perfect results. You will find the ingredient quantities and detailed instructions in the recipe card at the bottom of this post.
- Season Chicken. Add the chicken to the base of the slow cooker. Sprinkle with half the taco seasoning, flip, and season the opposite side with the remaining seasoning. This ensures the chicken is well seasoned and will be super flavorful.
- Add Beans and Corn. If using, add the drained and rinsed beans and corn over the chicken. Again, these are both optional ingredients.
- Top with Salsa. Pour the salsa over the chicken, beans, and corn to cover.
- Slow Cook. Place the lid on the crockpot and cook on Cook on LOW for 5-6 hours or HIGH for 3 hours.
- Shred Chicken. After slow cooking, remove the chicken to a clean cutting board and shred it with two forks.
- Finish with lime. Return the shredded chicken back to the slow cooker, along with the zest and juice of fresh lime, and stir to combine. The acidity and fresh flavor from the lime juice transforms good salsa chicken into great salsa chicken.
How to Serve Salsa Chicken
Salsa Chicken can be in endless ways, meaning you will never tire of this simple crockpot chicken recipe. Below are a few of my personal favorites.
- As a Rice Bowl: Serve the chicken and beans mixture over rice of choice (Instant Pot Spanish rice, Instant Pot cilantro lime rice, Instant Pot brown rice are great options). Top with shredded cheese, minced cilantro, diced avocado or a scoop of guacamole as desired.
- Use as filling for Burritos or Tacos: Serve the salsa chicken and beans in store-bought or homemade tortillas. Add cabbage, shredded cheese, avocado, and/or taco toppings of choice.
- Make a Quesadilla: Layer shredded cheese on a tortilla, top with a thin layer of the chicken and bean mixture, add more cheese, and finish with a second tortilla. Pan-fry or bake until golden and cheese has melted. Slice and serve with sour cream.
- Use for a Taco Salad: Top shredded lettuce with salsa chicken and your favorite toppings. Serve with a side of tortilla chips or top with tortilla strips.
- Use it to make Chicken Enchiladas: Replace the cooked shredded chicken with equal amounts of this crockpot shredded salsa chicken to make chicken enchiladas, salsa Verde enchiladas, or chicken enchilada casserole.
Recipe Modifications
- Use Salsa Verde: Instead of traditional red salsa, switch things and use store-bought or homemade Salsa Verde.
- Make It Creamy: After shredding the chicken, add 8 ounces of cubed cream cheese along with the shredded chicken back to the slow cooker. Cook on low for 20-30 minutes stirring every 10 minutes, until the cream cheese has melted into the chicken and bean mixture.
- Make it Spicy: Use hot or spicy salsa or add 1 minced jalapeno for a bold, spicy kick of flavor.
- Low-Sodium: Omit the salt in the homemade taco seasoning and use a low-sodium salsa.
More Easy Crockpot Dinner Recipes
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
- cooking spray
- 2 pounds boneless, skinless chicken breast, or boneless, skinless chicken thighs
- 2 teaspoons Homemade Taco Seasoning, or store-bought taco seasoning
- 1 (15 oz) can black beans or pinto beans , drained and rinsed
- 1 cup frozen corn kernels
- 2 cups salsa
- 1 lime, juiced
- cilantro, cheese, sour cream, pickled jalapeno, etc, for serving
Prevent your screen from going dark
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Spray the insert of your slow cooker with cooking spray.
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Trim fat from chicken if needed and place in the base of your slow cooker. Sprinkle the chicken with half of the taco seasoning, flip, and sprinkle with the remaining seasoning.
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Top the chicken with the drained beans, corn, and salsa, in that order.
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Place the lid on the crockpot and cook on Cook on LOW for 5-6 hours or HIGH for 3 hours.
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Once the chicken reaches 165°F (73℃), remove the chicken to a clean cutting board and shred it with two forks. Return the shredded chicken back to the slow cooker, add the juice of 1 lime and stir stir everything together to combine.
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Serve over rice, on tortillas, and top with cilantro, shredded cheese, sour cream, jalapenos, etc.
Corn & Beans: The addition of corn and/or beans is optional. Use frozen corn, canned corn (rinsed and drained), and any variety or rinsed and drained canned beans you like.
Make It Creamy: After shredding the chicken, add 8 ounces of cubed cream cheese along with the shredded chicken back to the slow cooker. Cook on low for 20-30 minutes stirring every 10 minutes, until the cream cheese has melted into the chicken and bean mixture.
Lower the Sodium: Omit the salt in the homemade taco seasoning and use a low-sodium salsa.
Storage: Store leftover, cooled shredded salsa chicken in an airtight container for up to 3 days in the refrigerator. Alternatively, freeze the leftovers in a freezer-safe container or bag for up to 1 month.
Calories: 165kcalCarbohydrates: 8gProtein: 26gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 73mgSodium: 400mgPotassium: 623mgFiber: 2gSugar: 4gVitamin A: 359IUVitamin C: 5mgCalcium: 27mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
This post was originally shared in 2023 and updated in 2025.
