Easiest 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.
Prep Time5 minutes mins
Cook Time6 hours hrs
Total Time6 hours hrs 5 minutes mins
Course: Main Dish
Cuisine: American, Mexican
Servings: 4 servings
Calories: 160kcal
- 1 tbsp olive oil
- 1 lb chicken breasts
- 500 mL fresh salsa Note: You can use jarred, but fresh salsa tastes the best
Topping ideas
- Romaine lettuce, chopped
- Sliced avocado
- Corn
- Black beans, rinsed and drained
- Sliced jalapenos
- Shredded cheese
- Sour cream
- Cilantro
- 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.
Use the salsa chicken as filling for burritos, quesadillas or burrito bowls.
Make your own homemade salsa or use a store-bought fresh or jarred salsa.
Try making this recipe in the Instant Pot.
Store the chicken in the fridge for up to 5 days. Sprinkle some water over top, then reheat in the microwave for 1-2 minutes.
Freeze any leftovers for up to 3 months. Defrost in the fridge then reheat as normal.
Calories: 160kcal | Protein: 24g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 73mg | Sodium: 132mg | Potassium: 420mg | Vitamin A: 35IU | Vitamin C: 1.3mg | Calcium: 6mg | Iron: 0.4mg