This easy crockpot salsa chicken is a set-it-and-forget-it dinner that delivers juicy, flavorful shredded chicken with minimal effort. Just add chicken breasts, salsa, Rotel, onions, and taco seasoning to your slow cooker and let it work its magic. I use shredded salsa chicken for tacos, burrito bowls, nachos, meal prep, or busy weeknights when I need something delicious without the fuss.
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My crockpot has saved me and made dinner a breeze more times then I can count. If you rely on this handy kitchen tool as much as I do, try my other slow cooker favorites like this brisket chili recipe and buffalo chicken rice bowls. They're weeknight winners!
Recipe Highlights: Slow Cooker Salsa Chicken
Inspiration: Years ago this recipe started as a "let's just dump things in and hope for the best" experiment, and honestly? It turned into a family favorite and one of my favorite crockpot dinners.
What makes this recipe special: While this recipe is simple, the ingredients work together in a way that gives the chicken layers of flavor. The spices builds a warm, savory base, while the combo of salsa and Rotel gives you perfectly saucy, tender shredded chicken every single time. Sliced onions melt down in the slow cooker, adding sweetness and moisture so the chicken stays juicy instead of drying out.
Serving suggestions: My favorite way to use this shredded chicken is in slow cooker chicken tacos for an easy Taco Tuesday dinner idea. But it's just as good served over jalapeno rice and turned into a bowl for meal prep, similar to my barbacoa bowl.
- Chicken breasts become super tender as they cook low and slow, making them perfect for shredding and soaking up sauce.
- Salsa acts as the sauce, seasoning booster, and gives the chicken moisture. It's important to choose a salsa that you know you like. I use my favorite store-bought salsa for convenience.
- Rotel is my secret ingredient! The diced tomatoes add body, while the green chiles give a gentle heat. It keeps the sauce bright and prevents it from tasting flat or overly "salsa-forward."
- Sliced white onion melts down as it cooks, releasing natural sweetness and moisture that helps keep the chicken tender.
- Use my authentic taco seasoning or a store-bought version for ease without having to measure too many spices.
How to Make Crockpot Salsa Chicken
Grab your ingredients and get ready! This is a true dump-and-go recipe, and you'll have everything prepped in just a couple of minutes!
Step 1: Place the chicken in your crockpot, or slow cooker, and sprinkle the taco seasoning all over it. Make sure every side of the chicken gets coated in seasoning.
Step 2: Pour salsa and Rotel over the chicken, then scatter sliced onions on top.
Give everything a gentle stir make sure the chicken is nestled into the sauce. This ensures even cooking and extra-juicy results.
Step 3: Cover and cook on high for about 4 hours or low for 6 hours.
You'll know it's ready when the chicken easily pulls apart with a fork and have reached an internal temperature of 165 °F.
Step 4: Transfer the cooked chicken to a large cutting board and shred it with two forks.
If you prefer ultra-shredded chicken, you can use a hand mixer on low speed until all the salsa chicken is shredded.
Step 5: Return the shredded chicken to the crockpot and stir to coat it in the sauce. Switch the slow cooker to "Warm" and let it sit for 20-30 minutes. This extra step lets the chicken absorb the flavor and prevents it from drying out when serving.
Storage
Store leftovers in an airtight container for up to 4 days. Reheat for 60-90 seconds in the microwave until warmed through.
For long-term storage, freeze portions in freezer bags or containers for up to three months. Press the bags flat so they stack easily and thaw quickly. When you're ready to use it, thaw overnight in the refrigerator then reheat on the stovetop or in the microwave.
Meal Prep Tips
Crockpot salsa chicken is one of the best recipes for meal prep because it stays juicy, reheats beautifully, and is versatile.
Use it for tacos, burrito bowls, quesadillas, enchiladas, loaded nachos, or spoon it over rice for a quick protein-packed lunch.
I like to portion shredded salsa chicken into individual containers with rice, beans, and veggies for grab-and-go lunches ready for the week.
Recipe FAQs
I don't recommend cooking frozen chicken in the crockpot because it may take too long to reach a safe temperature. It's best to thaw chicken overnight before cooking, but if you need to cook frozen chicken, I suggest adding an extra hour of cook time.
Yes! Boneless, skinless chicken thighs are a great choice and are naturally juicier. If you use them, reduce cook time slightly since thighs cook a bit faster.
No extra liquid is required. Salsa and Rotel provide enough moisture to cook the chicken until it's tender and ready to shred.
The chicken is done when it reaches an internal temperature of 165 °F (75 °C). If you don't have a thermometer, check that it's no longer pink inside and the juices run clear. When it's cooked properly it will shred easily.
Made it? Loved it? I'd love for you to share a quick comment and star rating. Thanks, y'all! 🤠
Crockpot Salsa Chicken Recipe
Save this Recipe!
I'll email this recipe to you, so you can come back to it later!
Equipment
- Crockpot or slow cooker
Ingredients
- 2 pounds chicken breasts
- 2 Tablespoons homemade taco seasoning or store-bought
- ¾ cup salsa
- 10 ounce Rotel diced tomatoes and green chiles
- ½ white onion sliced
Instructions
- Lay chicken breasts in the bottom of the crockpot, or slow cooker. Sprinkle half of the taco seasoning evenly over the top, then flip the chicken and coat the other side with the remaining half.
- Add the salsa, Rotel, and sliced onions on top. Give everything a gentle stir so the chicken is nestled in the sauce.
- Cover and cook on high for 4 hours or low for 6 hours, until the chicken is tender and shreds easily.
- Transfer the chicken to a cutting board and shred it with two forks.
- Return the shredded chicken to the crockpot and stir to coat in all that saucy goodness before serving. (Optional: switch the slow cooker to 'warm' and let the chicken soak in the sauce for about 30 minutes to let the flavors meld.)
Notes
- Cooking more chicken? Use ¾ cup of salsa if chicken is closer to 2 pounds and 1 cup of salsa if chicken is closer to 2 ½ pounds.
- For a spicier version, use a spicy taco seasoning and "hot" Rotel.
- Chicken is fully cooked when the internal temperature reaches 165 ℉.
- If the chicken still feels firm after the cook time has passed, let it go another 20-30 minutes-slow cookers can vary.
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