2-Ingredient Crockpot Salsa Chicken

This 2-Ingredient Crockpot Salsa Chicken comes together SO easily – you can use it to make tacos, burritos bowls, salads and more.

I’m all about recipes that make the week easier, and hands-off crockpot meals are some of my favourites. This salsa chicken is one of my go-tos because I can make a batch on Sunday and have a delicious protein ready for quick tacos, burrito bowls, salads, wraps and more throughout the week.

Why you’ll love this recipe

• Just two ingredients: All you need is chicken and salsa for a flavourful, hands-off meal.
• Perfect for meal prep: This crockpot chicken stores well and makes it easy to have a protein-packed meal ready for quick lunches and dinners throughout the week.
• Versatile and easy: Use this salsa chicken as a base for tacos, bowls, wraps, salads and more for easy meals you’ll never get bored of.

Ingredients and substitutions

• Olive oil – or another neutral cooking oil like avocado or canola oil.
• Boneless skinless chicken breasts – you could try using boneless skinless chicken thighs.
• Fresh salsa – jarred salsa will work in a pinch.

Topping ideas

• Romaine lettuce – iceberg lettuce or another lettuce of your choice can be used.
• Sliced avocado – store-bought or homemade guacamole would be yummy.
• Corn – use canned or fresh corn or corn salsa. Bell peppers would also be good here.
• 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 for additional flavor (by mixing together sour cream and lime juice).
• 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. For a low-carb option, serve with cauliflower rice.

How to make salsa chicken

Step 1: Add everything to the slow cooker.

Place the chicken breasts in the crockpot, then pour the salsa overtop.

Step 2: Cook until tender.

Cook on high for 4 hours or on low for 6–8 hours.

Step 3: Shred the chicken.

Shred the chicken directly in the crockpot, mixing it into the salsa.

Step 4: Serve and enjoy.

Use the shredded salsa chicken in tacos, burrito bowls, salads or wraps.

Frequently asked questions

Can you make this recipe in the Instant Pot?

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.

Can I use frozen chicken in the slow cooker?

It’s best to thaw the chicken first to ensure it cooks evenly and safely. Using frozen chicken can extend cooking time and may affect texture. Always use a meat thermometer to ensure the chicken is fully cooked before shredding.

Can I cook this on the stovetop or in the oven instead?

Yes, simmer on the stovetop for 20–30 minutes or bake in a covered dish at 375°F for 25–30 minutes, until the chicken is fully cooked and shreds easily.

What to serve with salsa chicken

Here are some of my favourite ways to serve this crockpot salsa chicken recipe:

• On its own with toppings like black beans, diced onion, jalapeno, cowboy caviar, corn salsa, guac and/or Tex Mex cheese
• As filling for burritos, quesadillas or burrito bowls
• Use it as a topping on your favourite nachos
• With a side of Mexican rice, refried beans, tortilla chips or cowboy caviar
• Stir in some cream cheese or sour cream after cooking to make creamy salsa chicken
• Make stuffed zucchini boats by swapping out the meat for this salsa chicken

How to store and reheat

Store: Keep leftovers in an airtight container in the fridge for up to 4 days.

Reheat: Reheat individual portions in the microwave for 1–2 minutes, or warm on a skillet over medium heat until heated through.

Freeze and reheat from frozen: Wait for chicken to cool closer to room temperature then freeze in small glass containers with lids or freezer safe bags. Defrost in the fridge overnight and reheat in microwave for 2-3 minutes to serve. 

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.
• Freeze leftover chicken in these reusable freezer bags.