Salsa Chicken Crockpot

5 from 2 votes

Salsa Chicken Crock-Pot is packed with tender chicken, zesty salsa, and bold spices, slow-cooked to perfection for an easy, flavor-loaded meal!

Prep Time15

Cook Time3 30

Total Time3 45

Course: Dinner

Cuisine: American, Healthy

Keyword: Salsa Chicken Crockpot

Servings: servings (as part of a meal with rice/toppings)

Author: Chelsea Lords

Cost: $12.98

Equipment

6-quart Crock-Pot 6-quart

Ingredients

Cooking spray

Add to Slow Cooker

1 (16-ounce) jar salsa
2 pounds boneless, skinless chicken thighs see note 1
1 teaspoon ground chili powder
1 teaspoon cumin
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon dried oregano
1 teaspoon salt
1/4 teaspoon pepper

For Serving, Optional:

1 (15.5-ounce) can black beans drained and rinsed
Roasted corn and peppers see note 2
Serving suggestions see note 3

US - Metric

Instructions

Generously spray a large (6-quart) slow cooker with cooking spray.
Combine all ingredients listed under “Add to Slow Cooker” in the prepared crockpot.
Stir well to combine. Ensure chicken is submerged in liquid as much as possible. Cover and cook on high for 3 and 1/2 to 5 hours, or on low for 4–6 hours—until chicken shreds easily. Turn off the slow cooker.
Remove chicken, discard any fat, and shred the meat using two forks or dice with a knife.
Return shredded chicken to the slow cooker and stir gently. Taste and adjust seasoning if needed.
Optional: Prepare roasted peppers and corn as a side (see note 2).
The toppings seal the deal! Serve the chicken over cooked rice, topped with your choice of toppings such as lime, cilantro, cilantro-lime sauce, guacamole, sour cream, Cheddar cheese, etc.

Video

Notes

Note 1: Chicken thighs are recommended for more flavor and tenderness, but chicken breasts can also be used. Cut each breast into 3 even pieces. Watch timing carefully, because breasts dry out quickly!

Note 2: Roasted peppers, corn, and black beans make great sides. Follow this roasted corn recipe (without optional toppings); thinly slice the peppers (instead of cutting into chunks) and toss black beans on the sheet pan after roasting.

Note 3: Serving suggestions: Cooked rice, lime wedges, cilantro, cilantro-lime sauce, guacamole or ripe avocado, sour cream, cheddar cheese. You can prepare a homemade sauce: Cilantro Lime Sauce or Healthy Cilantro-Lime Sauce.

Storage: Store in an airtight container for up to 5 days. Freeze in freezer-safe bags or containers for up to 3 months.

Nutrition