Crockpot Salsa Chicken
User Reviews
5
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Prep Time
5 mins
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Cook Time
6 hrs
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Total Time
6 hrs 5 mins
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Servings
8 servings
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Calories
206 kcal
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Course
Main Course
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Cuisine
Mexican
Crockpot Salsa Chicken
Description
This recipe uses boneless, skinless chicken cooked in a slow cooker with salsa, black beans, corn, garlic powder, cumin, and salt. The mixture simmers for 5-6 hours on low heat until the chicken is tender enough to shred with forks. Adding cilantro at the end brightens the flavor and freshness. The beans and corn add texture and color while complementing the salsa's tangy and slightly spicy profile.
The slow cooker method allows the chicken to absorb flavor while remaining juicy. After shredding, the dish can be served inside taco shells, tortillas, or lettuce wraps, making it versatile for various meal occasions. This easy assembly supports hands-off cooking with straightforward ingredients.
For variety, a block of cream cheese can be added before cooking to create a creamier texture. The recipe is adaptable for Instant Pot preparation by adding chicken broth and cooking under pressure. Leftovers can be refrigerated and reheated gently to maintain moisture.
Ingredients
- 1 1/2 pounds boneless skinless chicken breasts or thighs
- 1 teaspoon salt
- 16 ounce salsa I use mild, chunky, jar
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 15 ounce black beans drained and rinsed, canned
- 1 cup corn frozen
- 1/4 cup cilantro chopped, optional, fresh
- Pico de Gallo optional for garnish
- chipotle guacamole optional for garnish
Instructions
- Place chicken breasts evenly in the bottom of slow cooker and sprinkle with salt.
- Pour the salsa over the top of chicken, then sprinkle with garlic powder and cumin. Add the black beans and corn and stir until everything is combined and chicken is well coated.
- Cook on low for 5-6 hours. Remove the lid and shred the chicken with two forks, then mix. Stir in cilantro, if using.
- Serve in taco shells, tortillas, lettuce wraps, etc. with you favorite toppings.
Notes
- For a creamier texture, add a block of cream cheese on top before cooking in the slow cooker.
- You may use mild, chunky jarred salsa or your preferred variety to adjust flavor intensity.
- Instant Pot adaptation: Add 1/2 cup chicken broth at the bottom, then other ingredients; cook at high pressure 10 minutes and natural release 10 minutes before shredding.
- Store leftovers in an airtight container for up to 4 days; reheat on stove, microwave, or slow cooker warm setting to keep moist.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 206 kcal
% Daily Value*
| Calories | 206kcal | 10% |
| Carbohydrates | 22g | 7% |
| Protein | 24g | 48% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 54mg | 18% |
| Sodium | 763mg | 32% |
| Potassium | 719mg | 15% |
| Fiber | 6g | 24% |
| Sugar | 2g | 4% |
| Vitamin A | 305IU | 6% |
| Vitamin C | 4mg | 4% |
| Calcium | 38mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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