Go Back
+ servings
shredded salsa chicken in bowl
Print Recipe
5 from 1 vote

Crockpot Salsa Chicken

We love making tacos with crockpot salsa chicken! This 2 ingredient slow cooker recipe is perfect for tacos.
Prep Time5 minutes
Cook Time2 hours
Total Time2 hours 5 minutes
Course: Main Course
Cuisine: American
Servings: 6 servings
Calories: 87kcal
Author: Dorothy Kern
Cost: $8


  • 1 pound boneless skinless chicken breasts see note
  • 1 15-16 ounce jar salsa red or green


  • If desired, line slow cooker with a liner.
  • Place chicken and salsa in a 5-7 quart slow cooker.
  • Cover and set on high for 3 hours. After 2 hours, check the temperature of the chicken with an instant read thermometer. Once chicken is at 165°F it's done cooking. (This will take 2-3 hours depending on your crockpot.)
  • Alternately, set the crockpot to low for 4-6 hours and start checking it after 3 hours.
  • Shred the chicken with two forks and stir it up with the salsa.
  • Serve on salad, plain or in tacos. Store leftovers in the refrigerator for up to 3 days or freeze for up to one month.


  • You can use up to 2 pounds chicken breasts for this, just make sure they make a single layer (as single layer as possible) on the bottom of the crockpot.
  • Use my homemade salsa recipe if you want!


Serving: 1serving | Calories: 87kcal | Protein: 16g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 49mg | Sodium: 89mg | Potassium: 280mg | Vitamin A: 23IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg