Slow Cooker Salsa Chicken: Zesty, Juicy, and Set-It-and-Forget-It
This Slow Cooker Salsa Chicken is a weeknight lifesaver—juicy, shredded chicken infused with bold Tex-Mex flavor from your favorite salsa and simple seasonings. It’s quick to prep, high in protein, and perfect for tacos, burrito bowls, and meal prep. Comfort food doesn’t get easier—or more delicious—than this.
Ingredients
- 2 pounds boneless skinless chicken breasts (or thighs, if preferred)
- 1 16 oz jar of salsa – use your favorite chunky, smoky, or spicy variety
- 1 packet 1 oz taco seasoning – or use 1 tsp chili powder, 1 tsp cumin, 1/2 tsp garlic powder, 1/2 tsp smoked paprika
- 1 cup canned black beans drained and rinsed – optional
- 1 cup corn kernels frozen or canned and drained – optional
- Optional toppings: chopped fresh cilantro lime wedges, diced avocado, sliced jalapeños, shredded cheese
Instructions
- Step 1: Place chicken breasts in the bottom of the slow cooker.
- Step 2: Sprinkle with taco seasoning, then pour salsa over the top.
- Step 3 (Optional): Add beans and corn on top.
- Step 4: Cover and cook on low for 4–6 hours or high for 2–3 hours, until the chicken shreds easily.
- Step 5: Shred chicken with two forks directly in the cooker. Stir everything together.
- Step 6: Serve warm with your favorite sides or toppings.