Slow Cooker Salsa Chicken is the kind of recipe that makes busy days so much easier. With just a handful of ingredients and a few minutes of prep, your slow cooker can do the heavy lifting while you go about your day. The result? Tender, juicy chicken infused with bold, zesty flavors that taste like you spent hours in the kitchen—but really, it couldn’t be simpler.

This dish is packed with smoky spices, tangy salsa, and a little kick from green chilies, making every bite irresistibly flavorful. Once the chicken is fall-apart tender, just shred it with a fork and stir it back into the sauce. Serve it over rice, tuck it into tacos, or spoon it into a burrito—there’s no wrong way to enjoy it!

Whether you’re meal prepping for the week or need an easy dinner the whole family will love, Crockpot Salsa Chicken is a foolproof, delicious choice. Just set it, forget it, and come back to a meal that’s ready to serve with minimal effort.

Why You’ll Love This Recipe

Effortless & Hands-Off: Just toss everything in the slow cooker, set it, and forget it. Perfect for busy days!
Packed with Flavor: A blend of smoky spices, tangy salsa, and zesty green chilies gives this dish an irresistible taste.
Super Versatile: Serve it over rice, in tacos, burritos, nachos, or even as a filling for quesadillas.
Meal Prep Friendly: Make a big batch and enjoy leftovers throughout the week. It reheats beautifully!
Customizable Spice Level: Like it extra spicy? Add more red pepper flakes or swap in a hotter salsa. Prefer mild? Use a mild salsa and skip the heat!
Great for Feeding a Crowd: Whether it’s a family dinner or a game-day gathering, this dish is always a hit.

Ingredients

The full printable recipe card with measurements and instructions is found at the bottom of the post.

Boneless, skinless chicken breasts: The star of the dish, cooking low and slow until tender enough to shred.
Black beans: Adds heartiness, and a slightly creamy texture to the dish.
Salsa: Brings bold, tangy flavor and helps create a deliciously rich sauce. Try my garden salsa.
Rotel tomatoes with green chilies: Adds extra zest and a touch of heat for a Tex-Mex kick.
Garlic: Enhances the savory depth of the dish with its aromatic bite.
Chili powder: A smoky, slightly spicy base that ties all the flavors together.
Cumin: Adds warm, earthy notes that complement the other spices.
Red pepper flakes: Gives the dish a little heat—adjust to your spice preference!
Paprika: Adds a mild sweetness and a hint of smokiness.
Onion powder: Provides subtle onion flavor without the need for fresh onions.
Oregano: Lends a touch of herby freshness that rounds out the spices.
Cilantro (optional): A fresh and vibrant garnish that adds a pop of color and flavor.

How to Make Slow Cooker Salsa Chicken

Step One: Place the four chicken breasts at the bottom of the slow cooker.
Step Two: In a large bowl, stir together black beans, salsa, Rotel, garlic, chili powder, cumin, red pepper flakes, paprika, onion powder, and oregano. Pour over chicken in slow cooker.

Collage of adding the ingredients in a Crockpot.

Step Three: Cook on low heat for 8 to 10 hours until chicken is fully cooked.
Step Four: Shred chicken with two forks. Stir to combine with the salsa.
Step Five: Serve alone or on a bed of rice. Top with freshly chopped cilantro, if desired.

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What to Serve With It

Rice: A simple base that soaks up all the delicious salsa-infused sauce—white, brown, or even cilantro-lime rice works great. To save on carbs, try the salsa chicken in these cauliflower rice enchilada bowls! I top mine with corn salsa and a couple of avocado slices.
Tacos: Pile the shredded salsa chicken into soft or crunchy taco shells and top with cheese, sour cream, and avocado. Turn these vegetarian open-faced tacos into a meat eater’s delight with this Mexican-inspired chicken! Walking Tacos are also yummy.
Burritos & Quesadillas: Wrap it in a warm tortilla with beans, rice, and cheese, or use it as a filling for cheesy quesadillas.
Nachos: Spoon the chicken over tortilla chips, sprinkle with cheese, and bake until melty for an easy game-day snack.
Salad: Keep it light by serving the chicken over a bed of greens with a drizzle of ranch or a squeeze of lime.
Mashed Potatoes: For a cozy comfort food twist, serve the chicken over creamy mashed potatoes.
Cornbread: A slightly sweet and buttery side that pairs perfectly with the bold flavors of the dish.
Roasted Vegetables: Balance the meal with a side of roasted bell peppers, zucchini, or sweet potatoes. Mexican stuffed peppers are a favorite in our kitchen! They’re filling enough for a main dish and great leftovers for meal prep!

Variations and Substitutions

Swap the Protein: Try boneless, skinless chicken thighs for extra juicy and flavorful results. You can also use shredded rotisserie chicken—just reduce the cooking time.
Make It Creamy: Stir in a few tablespoons of cream cheese or a splash of heavy cream at the end for a richer, creamier sauce.
Use a Different Bean: Don’t have black beans? Swap them for pinto beans, kidney beans, or even chickpeas.
Adjust the Heat: Want it spicier? Use hot salsa, add extra red pepper flakes, or toss in a diced jalapeño. Prefer it mild? Use mild salsa and skip the red pepper flakes.
Try a Different Salsa: Experiment with different types of salsa, like roasted tomato, mango, or verde for a unique twist.
Add More Veggies: Stir in corn, diced bell peppers, or even chopped spinach for extra color and nutrition.

Storage Instructions

Refrigeration: Store leftover salsa chicken in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stovetop with a splash of broth or water to keep it from drying out.
Freezing: This dish freezes beautifully! Let it cool completely, then transfer to a freezer-safe bag or container. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Warm up leftovers on the stovetop over medium heat or in the microwave in 30-second intervals, stirring in between. Add a little extra salsa or broth if needed to restore moisture.
Meal Prep Tip: Portion the chicken into individual servings before freezing for quick and easy meals later—perfect for busy weeknights!

Recipe Tips and Tricks

Use Fresh or Frozen Chicken: No need to thaw frozen chicken breasts—just add an extra hour to the cooking time.
Don’t Overfill the Slow Cooker: For best results, make sure your slow cooker isn’t more than ¾ full to allow even cooking.
Shred the Chicken Easily: Use two forks to shred the chicken right in the slow cooker, or try a hand mixer for a quicker method.
Boost the Flavor: For extra depth, sear the chicken in a skillet for a few minutes before adding it to the slow cooker.
Make It Ahead: This is a great meal prep recipe! Cook a big batch, portion it out, and freeze for easy future meals.
Adjust the Consistency: If you prefer a thicker sauce, leave the lid off the slow cooker for the last 30 minutes to let excess liquid evaporate.
Freshen It Up: A squeeze of lime juice and a sprinkle of fresh cilantro just before serving adds a bright, fresh flavor.
Double the Recipe: If you’re feeding a crowd or want extra leftovers, you can easily double the ingredients—just make sure your slow cooker is big enough!

Chicken Recipes

Try my slow cooker country style ribs. You’ll also like Pico de Gallo, and Black Bean Vegetable Soup.

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5 from 3 votes (3 ratings without comment)

65 Comments

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Debbie White Beattie says:

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This recipe looks delicious and I love the ingredient. With everything that’s in this recipe it’s really healthy

Slow Cooker Salsa Chicken