This Crockpot Salsa Chicken is one of my go-to meals for busy days. With just four pantry staples and virtually no prep, I can throw everything into the slow cooker and come back to tender, juicy shredded chicken packed with bold Tex-Mex flavor. Whether I’m using it for tacos, burrito bowls, salads, or sandwiches, this dish never disappoints.
Why You’ll Love This Recipe
I love how incredibly easy this salsa chicken is to make. It’s a true dump-and-go meal — just toss everything into the crockpot and walk away. It’s also versatile, healthy, and family-friendly. Plus, the ingredient list is so simple that I usually have everything on hand. It’s great for meal prep, freezer-friendly, and works with both white and dark meat depending on what I’m in the mood for.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1.5 pounds boneless skinless chicken breasts
1 package taco seasoning
1 can Rotel, strained to remove excess juice
Juice of 1 lime
Directions
I spray my crockpot with non-stick spray so nothing sticks.
I lay the chicken breasts flat in the bottom of the slow cooker. Then I sprinkle them with taco seasoning, top them with the strained Rotel, and finish with a squeeze of lime juice.
I cover the slow cooker and cook the chicken on high for 3–4 hours or low for 7–8 hours.
Once the chicken is fully cooked and tender, I drain off the excess liquid, leaving about ½ cup in the pot.
I shred the chicken directly in the crockpot using two forks and mix it well with the remaining juices before serving.
Servings and timing
Servings: 4
Prep time: 10 minutes
Cook time: 3–4 hours on high or 7–8 hours on low
Total time: About 3 hours and 10 minutes
Variations
I sometimes swap the Rotel for salsa verde to give it an enchilada-style twist.
When I want to bulk it up, I add canned black beans, corn, or chopped onions right into the slow cooker.
For extra richness, I mix in a few tablespoons of cream cheese once the chicken is shredded.
If I’m out of lime, lemon juice works in a pinch.
I use chicken thighs when I want a juicier, more flavorful result.
Storage/Reheating
I store leftovers in an airtight container in the fridge and use them within 3–4 days. To reheat, I microwave it in 30-second intervals or warm it gently on the stovetop over low heat. When freezing, I pack the chicken in a freezer-safe bag or container and use it within 3–4 months. It thaws beautifully and makes weeknight dinners even easier.
FAQs
What can I serve with crockpot salsa chicken?
I usually serve it in tacos, burrito bowls, or on top of rice and beans. It’s also delicious inside chimichangas, taquitos, or even lettuce wraps.
Can I use frozen chicken?
It’s not recommended to put frozen chicken in the crockpot due to food safety concerns. I always thaw the chicken first to ensure even cooking and safe temperatures.
How can I thicken the chicken mixture?
If the chicken turns out too liquidy, I either drain off the excess or stir in a spoonful of tomato paste. Letting it sit uncovered for a few minutes also helps it thicken naturally.
Is this recipe spicy?
That depends on the Rotel I use. The original has a little kick, but if I want it mild, I go for the “mild” variety or substitute plain diced tomatoes.
Can I make this with other proteins?
Yes, this method works well with boneless pork chops or even shredded beef. I just adjust the cooking time as needed depending on the cut.
Conclusion
This Crockpot Salsa Chicken has become a staple in my kitchen because it’s easy, versatile, and full of flavor. It’s perfect for busy nights, meal prep, or feeding a crowd. With minimal ingredients and almost no hands-on time, it’s the kind of recipe I keep coming back to — and I think once you try it, you will too.
This Crockpot Salsa Chicken is a quick and easy slow cooker recipe made with just four pantry staples. It’s tender, juicy, and perfect for tacos, bowls, salads, or sandwiches with bold Tex-Mex flavor.
Total Time:3 hours 10 minutes
Yield:4 servings
Ingredients
1.5 pounds boneless skinless chicken breasts
1 package taco seasoning
1 can Rotel, strained to remove excess juice
Juice of 1 lime
Instructions
Spray the crockpot with non-stick spray.
Place chicken breasts flat in the bottom of the slow cooker.
Sprinkle with taco seasoning, then top with strained Rotel and lime juice.
Cover and cook on high for 3–4 hours or low for 7–8 hours.
Drain off excess liquid, leaving about ½ cup in the crockpot.
Shred the chicken with two forks and mix with the remaining juices.
Notes
Substitute Rotel with salsa verde for a different flavor.
Add black beans, corn, or onions to bulk up the dish.
Mix in cream cheese for added richness after shredding.
Lemon juice can replace lime in a pinch.
Chicken thighs can be used for more flavor and juiciness.
