This 2-Ingredient Crockpot Salsa Chicken comes together SO easily – you can use it to make tacos, burritos bowls, salads and more.
Ingredients and substitutions
- Olive oil – or another neutral cooking oil like avocado or canola oil.
- Chicken breasts – you could try using boneless skinless chicken thighs.
- Fresh salsa – jarred salsa will work in a pinch.
- Romaine lettuce – iceberg lettuce or another lettuce of your choice can be used.
- Sliced avocado – homemade or store-bought guacamole would be yummy.
- Corn – use canned or fresh corn.
- Black beans – pinto beans or refried beans can be used instead.
- Sliced jalapenos – use pickled jalapenos for a milder option.
- Shredded cheese – cheddar, Monterey Jack, Tex Mex and mozzarella would all be good.
- Sour cream – you could also top with a lime crema.
- Cilantro – leave this off if you're not a fan of cilantro.
- Corn tortillas – flour tortillas or lettuce wraps are good substitutes here.
- Cooked rice – use any rice of your choice like white or brown rice.
How to make salsa chicken
- Add everything to the crockpot.
- Cook on low for 6 hours.
- Shred the chicken.
- Add on your toppings and serve!
What to serve with salsa chicken
Here are some of my favourite ways to serve this salsa chicken:
Frequently Asked Questions
You can cook your chicken with salsa in the crockpot for low on 6 hours or on high for 4 hours – it's all a matter of preference. Cooking it on low might result in even more tender chicken, but you'll still get it nice and tender if you cook it on high.
Yes you can! If you'd like detailed instructions, head on over to my sister site that focuses solely on Instant Pot recipes called Eating Instantly. My Instant Pot Salsa Chicken recipe is extremely similar to this crockpot chicken version but it's ready in less than 30 minutes.
Fresh salsa that’s made-from-scratch can be very healthy and add SO much flavour! Here is a super easy homemade salsa recipe if you'd like to go that route. I personally prefer to use a fresh salsa from the grocery store such as Garden Fresh Gourmet. You can also easily use jarred salsa too! Just remember that whatever kind of salsa you use, that's exactly what your chicken is going to taste like.
I wouldn't recommend using frozen chicken in the crockpot for food safety reasons.
You can use boneless skinless chicken thighs in place of the breasts if you'd like! The meat will be even more tender, but you will get a little less protein, and a little more fat and calories with chicken thighs than you will with breasts.
Storing and reheating
You can store any leftovers of this salsa chicken in the fridge for up to 5 days. This recipe is perfect for meal prep because you can store individual portions in the fridge with any toppings of your choice! I've pictured this salsa chicken as a meal prep taco salad with black beans, corn, cherry tomatoes and lettuce.
If you want to reheat the chicken on its own, sprinkle some water over top and reheat in the microwave for 1 to 2 minutes.
Can you freeze salsa chicken?
You can freeze any leftover crockpot salsa chicken for up to 3 months in airtight glass containers or Ziploc bags. Let it defrost in the fridge overnight then reheat as normal, or reheat it in the microwave straight from frozen for 5 to 7 minutes, stirring halfway through.
Wanna Learn How To Meal Prep?
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Meal Prep Tools
- Grab some glass meal prep bowls if you plan on turning this salsa chicken into your weekly lunches.
- I get all my free-range chicken from Butcher Box, conveniently delivered to me frozen.
- Get a meat thermometer to make sure your chicken is cooked through.
- Use these Ziploc bag holders if you're marinating the chicken then freezing it.
- Freeze this recipe in glass microwave-safe bowls up to 3 months.
- **Get my full list of tools here**
Easiest 2-Ingredient Crockpot Salsa Chicken
- 1 tbsp olive oil
- 1 lb chicken breasts
- 500 mL fresh salsa Note: You can use jarred, but fresh salsa tastes the best
- Romaine lettuce, chopped
- Sliced avocado
- Black beans, rinsed and drained
- Sliced jalapenos
- Shredded cheese
- Sour cream
- Corn tortillas
- Cooked rice
- Add olive oil, chicken and salsa to crockpot and cook on low for 6 hours. Remove chicken breasts after cook time is finished, shred, and add back to crockpot, stirring well.
- Serve with toppings of choice. Will keep in glass meal prep bowls in the fridge up to 4-5 days.
- If freezing chicken: wait for chicken to cool closer to room temperature then freeze in small glass containers with lids. Defrost in the fridge overnight and reheat in microwave for 2-3 minutes to serve.