Easy Crockpot Salsa Chicken Recipe 2-Ingredient Dump-and-Go Meal
A simple and flavorful crockpot recipe using just chicken breasts and salsa, perfect for busy weeknights or effortless meals.
- Prep Time: 4 minutes
- Cook Time: 6-7 hours on low or 3-4 hours on high
- Total Time: 6 hours 4 minutes (low) or 3 hours 4 minutes (high)
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: Mexican
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 to 2 lbs / 680 to 900 g)
- 1 ½ cups (360 ml) salsa (chunky or smooth, such as Herdez salsa verde or classic tomato-based salsa)
Instructions
- Rinse 4 boneless, skinless chicken breasts and pat dry. No need to season since the salsa adds plenty of flavor.
- Lay the chicken breasts flat in the bottom of the slow cooker.
- Pour 1 ½ cups (360 ml) of your chosen salsa evenly over the chicken, coating all pieces.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours until chicken is tender and easily shreddable.
- Using two forks or tongs, shred the chicken directly in the crockpot, mixing it with the salsa juices.
- Serve the shredded salsa chicken on tortillas, over rice, or alongside vegetables.
Notes
If salsa is watery, drain excess liquid before shredding to avoid sogginess. Stirring halfway through cooking can help even flavor distribution but is not necessary. Frozen chicken breasts require 1-2 extra hours on low heat. Variations include adding jalapeño or chipotle powder for spice, swapping chicken for tofu or jackfruit for vegetarian option, or stirring in cheese after shredding.
Nutrition
- Serving Size: 1 serving (about 1 c
- Calories: 275
- Sugar: 4
- Sodium: 450
- Fat: 4
- Saturated Fat: 1
- Carbohydrates: 9
- Fiber: 1.5
- Protein: 35
Keywords: crockpot chicken, salsa chicken, slow cooker recipe, easy dinner, dump-and-go meal, chicken breasts, salsa verde, weeknight dinner