Meal prepping is probably the only way I make it through the holidays (or any month of the year, TBH) without losing it. 😅 So here’s a really easy bulk meal prep protein that you can use for multiple meals throughout the week. This Crock Pot Salsa Chicken recipe is such a classic, it’s incredibly easy (no chopping!), and only takes a handful of ingredients to prepare. Plus, there are several ways you can customize salsa chicken if you want to change it up a bit! Bookmark this one, folks, because you’re going to want to make it again and again!
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“This recipe has become my go-to for feeding large groups – so easy to multiply (provided you have a big enough/more than one crockpot), and incredibly versatile. Really takes the stress out of meal prep and is always a big hit!”
JESS
crock pot salsa chicken
Crock pot salsa chicken has been around for ages. In fact, my taco chicken bowls are a fancier version that has been a reader favorite on Budget Bytes since 2011, but you need to know that in its most basic form, it’s still amazing. It’s just too good and too easy to not share. Just wait until you see all the ways you can use this saucy, spicy, super-flavorful shredded chicken!
Crock Pot Salsa Chicken
Servings 6 (¾ cup each)Ingredients
- 3 boneless, skinless chicken breasts (about 2 lbs.)* ($6.01)
- 2 tsp chili powder ($0.20)
- 1/2 tsp garlic powder ($0.05)
- 1/2 tsp onion powder ($0.05)
- 16 oz. salsa** ($3.29)
Instructions
- Place the chicken breasts in the slow cooker. Sprinkle the chili powder, garlic powder, and onion powder over the chicken, then pour the salsa on top.
- Place the lid on the slow cooker and cook on high for 2.5 hrs or low for 5 hours.
- Test the chicken to make sure it's tender enough to pull apart with a fork. If not, replace the lid and cook for an additional 30 minutes on high or one hour on low.
- Shred the chicken with two forks and stir to combine with the salsa and liquid in the pot. Serve hot or refrigerate until ready to use. Add the salsa chicken to your favorite tacos, burritos, nachos, salads, and more!
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Equipment
- Slow Cooker
Notes
Nutrition
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How to Make Crock Pot Salsa Chicken step-by-step photos
Prep chicken: Place three boneless, skinless chicken breasts in a crock pot and sprinkle 2 tsp chili powder, ½ tsp garlic powder, and ½ tsp onion powder over top.
Pour 16oz. of your favorite salsa over the chicken in the crock pot. (I used Kroger’s Private Selection brand Taqueria Style Salsa).
Cook chicken: Place the lid on the crock pot and cook on high for 2.5 hours, or low for 5 hours. Test the chicken to make sure it’s tender enough to pull apart with a fork. If not, replace the lid and cook for an additional 30 minutes on high or one hour on low. After cooking it will look a little watery, but don’t worry! Once the chicken is shredded it turns into a nice sauce that coats everything.
Shred the chicken: Use two forks to shred the chicken and stir it into the sauce in the slow cooker.
Once the chicken is shredded, give it a taste and adjust the seasonings if needed. And that’s it! The crock pot salsa chicken recipe is complete and you’re ready to eat!
Serve and enjoy: A bowl meal with rice, cheese, and any other fun toppings you have on hand is such a great budget-friendly meal!
Add-Ins
The simplicity of Salsa Chicken makes it perfect for customizing with add-ins. Here are some other ingredients you can add to make it different every time:
- Beans: Try adding a drained can of beans, like black beans, pinto beans, or even kidney beans.
- Vegetables: Add more color and texture to the mix with diced onion, jalapeño, bell peppers, or corn.
- Cream Cheese or Sour Cream: Give your salsa chicken a creamy finish by stirring in some cream cheese or sour cream after cooking.
- Lime & Cilantro: Stir fresh lime juice and cilantro into the salsa chicken after cooking for a fresh finish.
- Spices: Switch up the spices and add something smoky like chipotle chile powder, or your favorite taco seasoning mix.
And don’t forget, you can change the flavor of salsa chicken by using different kinds of salsa! Try a spicy mango salsa, salsa verde, or even a smoky peach salsa for fun!
How to Store and reheat
This salsa chicken recipe is perfect for meal prep. It stays good in the refrigerator for 3-4 days, but it can also be frozen! To freeze, chill it completely in the refrigerator first, then transfer to the freezer and store for up to three months. I like to divide it into single portions before freezing so I can thaw only the amount I need each time. Thaw the salsa chicken overnight in the refrigerator, then reheat either in a sauce pan over medium, stirring frequently, or in the microwave.
serving suggestions
One of the reasons I love this salsa chicken so much is that you can make one batch and then use it for multiple meals throughout the week. I love to use this shredded salsa chicken for tacos, bowl meals (with rice, cheese, beans, etc.), chicken nachos, burritos, salads, in casseroles, to top a baked potato, or even as a base for a soup!
Can you make this the day before? Making lunch for a school group.
Absolutely! It’s great for meal prep. :)
This recipe has become my go-to for feeding large groups – so easy to multiply (provided you have a big enough/more than one crockpot), and incredibly versatile. Really takes the stress out of meal prep and is always a big hit!
What can i substitute salsa with? Can’t find salsa in my small hometown.
You could used a can 15 ounce can of diced tomatoes! But salsa also has a ton of spices and aromatics, so I would also add in some diced onion, jalapeños, garlic, and cilantro in that case. Maybe even increase the amount of spices in the recipe a bit too to make up for it.
Do you think I could use salsa verde?
For sure! I would probably swap out the chili powder for cumin in that case, though. :)
Opps, I meant cream cheese instead of sour cream.
I made this with sour cream added. It was so good!
I’m thinking that this would be good with soy curls or tofu as a vegetarian option. I’ve substituted soy curls in the Buffalo chicken recipe and it works well.
Beth I made this for game day and it was a huge hit! Thank you!! I enjoy your website very much and greatly appreciate that you take the time to break down the cost of each ingredient. In this case, for under $10, not including taco shells and tortilla chips, six guys had plenty to eat. Lol, and yes, I make my own taco shells and chips from corn tortillas. 😉
I’m so happy to hear that, Frank! Thank you so much!
This Crock Pot Salsa Chicken recipe is a game-changer for easy, flavorful meals! It’s my go-to for my busy weeks, and it makes meal prep a breeze. The simplicity is fantastic, and you can use it in various ways – from tacos to burritos or as a base for a soup. Plus, you can customize it with different add-ins like beans or veggies. A must-try for anyone looking to simplify mealtime! 😊🍗🌮