Crockpot Salsa Chicken is a zesty, crowd-pleasing dinner that practically cooks itself. Tender shredded chicken simmers low and slow in your favorite salsa with black beans, corn, and warm spices, then gets finished with a blanket of melted cheese. It’s hearty, flavorful, and endlessly versatile perfect for stuffing into tortillas, piling over rice, or scooping onto a big salad for an easy weeknight feast.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup salsa (mild, medium, or hot, as preferred)
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn (frozen or canned and drained)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 cup shredded cheese (cheddar or Mexican blend)
- Fresh cilantro, chopped, for garnish (optional)
- Warm tortillas or cooked rice, for serving
Instructions
- Place the chicken breasts in a single layer on the bottom of the crockpot (slow cooker).
- Pour the salsa evenly over the chicken, turning the breasts once so they’re well coated.
- Add the drained and rinsed black beans and the corn to the crockpot.
- Sprinkle in the cumin, chili powder, salt, and freshly ground black pepper. Gently stir the beans and corn into the salsa around the chicken, keeping the chicken mostly covered in sauce.
- Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours, until the chicken is cooked through and easily shreds with a fork.
- Once cooked, use two forks to shred the chicken directly in the crockpot, mixing it into the salsa, beans, and corn until everything is well combined and saucy.
- Spread the mixture evenly in the crockpot, then sprinkle the shredded cheese over the top in an even layer.
- Cover again and let cook on LOW (or on the Warm setting) for 5–10 minutes, just until the cheese is melted and bubbly around the edges.
- Taste and adjust seasoning with additional salt and pepper, if needed.
- Serve the salsa chicken spooned into warm tortillas or over fluffy rice, and garnish with chopped fresh cilantro, if desired.
Variation
- Make it creamy by stirring in 4 oz softened cream cheese or 1/2 cup sour cream after shredding the chicken, then topping with cheese.
- Swap the black beans for pinto beans or add a can of diced tomatoes with green chilies for extra sauciness and flavor.
- Use boneless, skinless chicken thighs instead of breasts for an even juicier, richer result; cook times remain about the same.
Cooking Notes
- Slow cookers vary, so start checking the chicken for doneness at the earlier end of the time range once it shreds easily, it’s ready.
- If the mixture looks too liquidy after shredding, leave the lid slightly ajar and cook on HIGH for 15–20 minutes to reduce and thicken.
- For a lightly browned, cheesy top, you can transfer the finished salsa chicken to a baking dish, add cheese, and broil for 2–3 minutes until bubbly.
Serving Suggestions
- Serve in warm tortillas with toppings like sour cream, avocado, shredded lettuce, and extra salsa for easy tacos or burritos.
- Spoon over cilantro-lime rice or cauliflower rice and top with jalapeños, pico de gallo, and a squeeze of lime for burrito bowls.
- Use as a filling for quesadillas, nachos, or stuffed sweet potatoes for fun leftover makeovers.
Tips
- Avoid overfilling the slow cooker; a 4–6 quart crockpot is ideal for this amount of chicken and sauce.
- Do not lift the lid frequently while cooking each peek can significantly extend the cook time.
- For easier cleanup, use a slow cooker liner or lightly spray the insert with cooking spray before adding ingredients.
Prep Time
- Prep Time: 10 minutes
- Cook Time: 6–8 hours
- Total Time: 6 hours 10 minutes
Nutritional Information (Per Serving)
- Calories: 320 kcal
- Protein: 33 g
- Sodium: 600 mg
Frequently Asked Questions
- Can I use frozen chicken breasts?
For food safety, it’s best to thaw chicken completely in the refrigerator before adding it to the slow cooker. If you do start from frozen, increase the cook time and ensure the internal temperature reaches 165°F (74°C). - Can I make this without beans or corn?
Yes. You can omit either or both and simply cook the chicken with salsa and spices. The dish will be saucier and great for tacos or bowls. - How do I store and reheat leftovers?
Store cooled salsa chicken in an airtight container in the refrigerator for up to 3–4 days or freeze for up to 3 months. Reheat gently on the stovetop or in the microwave, adding a splash of water or broth if needed. - Is this recipe spicy?
The heat level depends on your salsa and chili powder. Use mild salsa for a gentle flavor or medium/hot salsa and an extra pinch of chili powder for more kick.
Conclusion
Crockpot Salsa Chicken is everything you want in a weeknight dinner: minimal prep, big flavor, and endless ways to serve it. Juicy shredded chicken cooks in a bold, salsa-spiked sauce with beans, corn, and melty cheese, ready to be tucked into tortillas, piled over rice, or layered onto nachos. It’s a flexible, family-friendly recipe you’ll reach for again and again.
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Crockpot Salsa Chicken
- Total Time: 6 hours 10 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free (if using gluten-free salsa and serving with rice or gluten-free tortillas)
Description
Crockpot Salsa Chicken is a zesty, crowd-pleasing dinner that practically cooks itself. Tender shredded chicken simmers low and slow in your favorite salsa with black beans, corn, and warm spices, then gets finished with a blanket of melted cheese. It’s hearty, flavorful, and endlessly versatile perfect for stuffing into tortillas, piling over rice, or scooping onto a big salad for an easy weeknight feast.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup salsa (mild, medium, or hot, as preferred)
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn (frozen or canned and drained)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 cup shredded cheese (cheddar or Mexican blend)
- Fresh cilantro, chopped, for garnish (optional)
- Warm tortillas or cooked rice, for serving
Instructions
- Place the chicken breasts in a single layer on the bottom of the crockpot (slow cooker).
- Pour the salsa evenly over the chicken, turning the breasts once so they’re well coated.
- Add the drained and rinsed black beans and the corn to the crockpot.
- Sprinkle in the cumin, chili powder, salt, and freshly ground black pepper. Gently stir the beans and corn into the salsa around the chicken, keeping the chicken mostly covered in sauce.
- Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours, until the chicken is cooked through and easily shreds with a fork.
- Once cooked, use two forks to shred the chicken directly in the crockpot, mixing it into the salsa, beans, and corn until everything is well combined and saucy.
- Spread the mixture evenly in the crockpot, then sprinkle the shredded cheese over the top in an even layer.
- Cover again and let cook on LOW (or on the Warm setting) for 5–10 minutes, just until the cheese is melted and bubbly around the edges.
- Taste and adjust seasoning with additional salt and pepper, if needed.
- Serve the salsa chicken spooned into warm tortillas or over fluffy rice, and garnish with chopped fresh cilantro, if desired.
Notes
- Choose a salsa you love the flavor of the finished dish depends heavily on it.
- If your salsa is very thick, you may want to add 1–2 tablespoons of water or broth to prevent sticking, especially in smaller slow cookers.
- Use freshly shredded cheese for the best melt; pre-shredded blends can be a bit waxy but still work in a pinch.
- Spice level is easy to customize: use mild salsa for a kid-friendly version or hot salsa and extra chili powder for more heat.
- Leftovers store well and are great for meal prep; the flavors often deepen after a day in the fridge.
- Prep Time: 10 minutes
- Cook Time: 6–8 hours (low) or 3–4 hours (high)
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1/4 of recipe (without tortillas or rice)
- Calories: 320 kcal (approximate, without tortillas or rice)
- Sugar: 4 g (approximate, varies with salsa)
- Sodium: 600 mg (approximate, varies with salsa and cheese)
- Fat: 10 g (approximate)
- Saturated Fat: 5 g (approximate)
- Unsaturated Fat: 4 g (approximate)
- Trans Fat: 0 g
- Carbohydrates: 23 g (approximate)
- Fiber: 6 g (approximate)
- Protein: 33 g (approximate)
- Cholesterol: 90 mg (approximate)
Keywords: crockpot salsa chicken, slow cooker salsa chicken, shredded chicken tacos, easy weeknight dinner, Mexican inspired chicken