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4.5 from 1,920 votes

Crockpot Salsa Chicken

This Crockpot Salsa Chicken with cheese requires only 3 ingredients. It’s embarrassingly easy to make, full of flavor and so delicious! 

Prep Time
2 mins
Cook Time
4 hrs 2 mins
Total Time
4 hrs 17 mins
Servings: 4
Calories: 396 kcal
Course: Main Course , Dinner
Cuisine: American

Ingredients

  • 2 pounds chicken breasts boneless, skinless (about 4)
  • 2 cups salsa mild
  • 1 cup Mexican blend cheese shredded

Instructions

    Cup of Yum
  1. Prepare chicken: Place whole chicken breasts in your crockpot then pour the salsa over each breast. 
  2. Cook: Cook anywhere from 1½ to 2 hours on high or 4 hours on low, you don't want to cook it longer because it will start falling apart.
  3. Preheat your oven to 425℉.
  4. Add Cheese: Transfer the chicken to a 9x13 inch baking dish. Spoon some of the leftover salsa over the chicken.  Sprinkle each breast with cheese, about 1/4 cup of cheese for each breast. 
  5. Bake: Place the baking dish in the oven and bake for 15 minutes or until the cheese is golden brown and is bubbling.

Notes

  • It’s not really recommended to cook frozen chicken in the slow cooker as there’s risk of bacteria contaminating the meat before it reaches a safe temperature. I would thaw it out in the microwave first for a few minutes before actually adding it to the slow cooker.

Nutrition Information

Serving 1breast Calories 396kcal (20%) Carbohydrates 9g (3%) Protein 56g (112%) Fat 14g (22%) Saturated Fat 6g (30%) Cholesterol 171mg (57%) Sodium 1374mg (57%) Potassium 1233mg (35%) Fiber 2g (8%) Sugar 5g (10%) Vitamin A 875IU (18%) Vitamin C 5.2mg (6%) Calcium 235mg (24%) Iron 1.5mg (8%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 396

% Daily Value*

Serving 1breast
Calories 396kcal 20%
Carbohydrates 9g 3%
Protein 56g 112%
Fat 14g 22%
Saturated Fat 6g 30%
Cholesterol 171mg 57%
Sodium 1374mg 57%
Potassium 1233mg 26%
Fiber 2g 8%
Sugar 5g 10%
Vitamin A 875IU 18%
Vitamin C 5.2mg 6%
Calcium 235mg 24%
Iron 1.5mg 8%

* Percent Daily Values are based on a 2,000 calorie diet.