Easy Crock Pot Salsa Chicken is tender, juicy, and full of zesty, smokey flavor from just 4 simple ingredients. It's an easy recipe to make ahead for quick weeknight dinners like tacos, salads, sandwiches, or spooned over rice or baked sweet potatoes.
Check out Walking Taco Casserole with Fritos and Green Chicken Enchiladas next!
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Slow cooker shredded chicken salsa is soft, moist, and flavorful. It's also ridiculously easy to make with a few minutes of prep -- just dump everything in and walk away.
This easy salsa chicken is a great recipe to make ahead, stash in the fridge or freezer, and turn into easy dinners like a quick taco salad. Or pile it into flour tortillas with avocado slices and red onion or spoon it over white rice or Mexican cauliflower rice. Of course, you could just scoop it up with tortilla chips, too!
For a different spin, try this Instant Pot Mexican Shredded Chicken or Crockpot Pulled Beef next!
❤️Why You're Going to Love This Recipe
- This easy chicken recipe makes the BEST shredded chicken tacos
- Great recipe to throw into meal prep containers or freeze and use for later
- Easy slow cooker salsa chicken recipe with 4 simple ingredients
- Versatile recipe you can use a ton of different ways
🍋🟩Ingredients
See recipe card at the bottom of the post for the full list of ingredients and exact amounts.
- Boneless skinless chicken thighs. I like to use boneless chicken thighs because they are moist and flavorful and don't dry out easily. You can definitely use boneless skinless chicken breasts, just be careful not to overcook them or they will become dry.
- Chicken taco seasoning. My recipe for chicken taco seasoning is smokey, zesty, and easy to make with simple herbs and spices. You can also use store-bought taco seasoning.
- Lime juice. Fresh lime juice brightens up the zesty, smokey flavors.
- Salsa. Use your favorite salsa -- hot or mild, store-bought or homemade. Either red salsa or salsa verde will be delicious in this recipe.
- Fresh cilantro or parsley, optional. A sprinkle of cilantro or parsley adds a bright finish to the saucy cooked chicken.
🌶️Recipe Variations
- Seasoning. Give the taco seasoning a little taste before adding it, then amp it up as necessary with more cumin, chili powder, cayenne pepper, red chili flakes -- whatever your family loves.
- Chipotle peppers in adobo. For rich, smoky flavor, add one or two finely chopped chipotle peppers with adobo sauce.
- Beans. Add a can of drained and rinsed black beans or pinto beans for even more Southwest flavor.
- Corn. Stir in frozen or canned drained corn for bright pops of sweetness.
🥣How to Make Crock Pot Salsa Chicken
Step 1: Place chicken thighs in a single layer in the bottom of a 6-quart slow cooker coated with nonstick cooking spray. Add the lime juice and sprinkle the chicken taco seasoning over the chicken. Pour the salsa on top of the chicken.
Step 2: Cook on high heat for about 2 hours or until the chicken reaches an internal temperature of 165 degrees. Exact cook time may vary depending on your slow cooker and the thickness of the chicken. Check on it early to make sure it doesn't overcook.
Step 3: Use tongs to remove the hot chicken from the Crock Pot and place it on a cutting board. Let it rest for 5 minutes, then shred chicken with two forks.
Step 4: Return the chicken to the slow cooker and stir it together with the cooking liquid. Cook on low heat for 30 minutes to let the shredded chicken absorb the flavorful liquid. Optional, stir in ¼ cup chopped cilantro -- or parsley.
Mexican shredded chicken is delicious in chicken tacos, enchiladas, casseroles, and burrito bowls.
🌮How to Heat Corn Tortillas for Tacos
Our favorite way to use this slow cooker salsa chicken recipe is in shredded chicken tacos. It's a super fast and easy weeknight dinner that comes together in minutes. While the shredded Mexican chicken is finishing up in the Crock Pot, I heat up the tortillas in my cast iron skillet:
Step 1: Warm a dry nonstick skill or cast iron pan over medium to medium-high heat. Heat each tortilla for 20-30 seconds until warm, flip it with tongs and repeat on the other side. If you're just warming them up, flip them before they start to turn brown. If you like them a little bit toasted (like me!), leave them on until you see a few dark brown spots, and they start to smell toasty.
Step 2: Wrap warm tortillas in a clean tea towel to keep them warm while you heat the rest of them. Serve salsa chicken tacos with warm corn tortillas, pico de gallo, guacamole, sour cream, tomatoes, onions, and all of your favorite toppings.
☑️Success Tips
- Placing the shredded chicken back into the slow cooker with the cooking juices allows the chicken to absorb all those rich flavors.
- Place the chicken in a single layer in the crock pot to ensure it cooks evenly cook in this tiny amount of liquid.
🎁Storage
- Store leftover salsa chicken in an airtight container in the refrigerator for 3-4 days.
- Freeze cooled chicken in a freezer bag or freezer-safe container for up to 3 months. Thaw in the refrigerator.
🍲Reheating
Reheat in a covered bowl in the microwave for 1-2 minutes or in a small saucepan on the stovetop until warmed through. Add a little salsa, water, or chicken broth, if it seems dry.
❓FAQs
Yes. This slow-cooker salsa chicken recipe is a great dish to make in a big batch ahead of time for quick dinners during a busy week.
Cook chicken in the slow cooker then store it in the refrigerator or freezer in meal prep containers until you are ready to use it. Warm it up in the microwave or on the stovetop.
No. The USDA does not recommend placing frozen chicken in a slow cooker.
According to their website, "Always thaw meat or poultry before putting it into a slow cooker." Why? Because you want to limit the amount of time the chicken spends in the "danger zone" of 40 to 140 degrees F, when harmful bacteria grow exponentially. The guidelines go on to say that the "slow cooker may take several hours to reach a safe, bacteria-killing temperature."
Cooking time can vary depending on your Crock Pot and the size of the chicken, but it typically takes about 2 hours on high heat to cook boneless skinless chicken thighs until they are tender enough to shred. This time equates to roughly 4-6 hours on the low setting, but be sure to check it early so it doesn't overcook.
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📖 Recipe
Crock Pot Salsa Chicken
Ingredients
- 2 pounds boneless skinless chicken thighs
- 2 tablespoons fresh lime juice
- 4 tablespoons chicken taco seasoning homemade or store-bought
- ½ cup salsa
- ¼ cup chopped cilantro or parsley, optional
Instructions
- Spray the slow cooker with nonstick spray. Place the chicken thighs in a single layer in the Crock Pot. Add the lime juice and sprinkle the chicken taco seasoning over the chicken. Pour the salsa evenly over the top of the chicken. Cook on high for about 2 hours or until the chicken reaches an internal temperature of 165.
- Shred the chicken with two forks on a cutting board or in the slow cooker. Or use a hand mixer to shred the chicken right in the slow cooker. Stir the shredded chicken with the cooking liquid and warm on low heat for 30 minutes to let it absorb the flavorful juices. If desired, stir in ¼ cup chopped cilantro or parsley. Serve in warm corn or flour tortillas and your favorite taco toppings. Or use to make enchiladas, nachos, quesadillas or spoon over rice or baked sweet potatoes.
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