Salsa Chicken Crockpot is so easy it just about cooks itself. Chunks of tomato, onion, and chiles are speckled through the perfectly tender and juicy chicken. We have included tips for substitutions and using what is in your pantry to create your own version along with serving suggestions to make one meal and repurpose it into several future meals.
As well as serving suggestions and ideas for the leftovers. This is a go-to in my "what's for dinner?" arsenal, and it will be in yours too.
One day I was talking to my friend and she told that I can make the easiest dinner ever by tossing in a jar of salsa with some chicken. I said, what? Just salsa and chicken? So I gave it a try.
Well, after several tests I came up with the most amazing simple dinner and it is a go-to in my house. When you are working with 2 ingredients you really want them to be the best ingredients you can find. Whether that means homemade salsa or store-bought is up to you. But, I have a few tips for add-ins and using what you have on hand to stretch this meal.
Cooking from your pantry can add some creative twists to this Salsa Chicken Crockpot.
- Add a can of rinsed and drained black beans or kidney beans to the bottom of the slow cooker.
- Add a can of drained niblet corn or 2 cups of frozen corn to the bottom of the slow cooker.
- Add in a couple tablespoons of your favorite taco seasoning to really make the flavor pop.
- Add Colby Jack cheese.
- If you are short on salsa, use a can of diced tomatoes with peppers or a can of diced tomatoes and a can of jalapenos or green chilis. This recipe is really forgiving. Get creative and see what you can come up with.
- Add a couple tablespoons of cream cheese for a creamy version.
What to Serve with Salsa Chicken Crockpot
- Salsa Chicken Crockpot is amazing served on a flour or corn tortilla.
- Serve it over a rice and veggies for a scrumptious rice bowl.
- This is delish on a bed of lettuce for an amazing salad.
- Try on crunchy taco shells with lettuce and cheese on top.
- Are you a nacho lover? This could be a new favorite. Lay down tortilla chips, then salsa chicken, then top with cheese, black olives, sour cream and guacamole. YUM!
- My family loves flautas (flour taquitos). So, I took the leftover salsa chicken and mixed it with cream cheese and Colby Jack cheese and rolled it up in flour tortillas. I froze them and when I am ready to make them, I pop them in a preheated 425°F oven for 20 minutes, until tortilla is crisp and the ends are beginning to brown and cooked through and my family goes crazy over them!
Whatever you choose, go with whatever works for you. Because honestly this salsa chicken is absolutely amazing!!!
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Helpful Tips to make 2-Ingredient Crockpot Salsa Chicken:
- To freeze for later use: Prepare taquitos as described. Place taquitos in a resealable freezer bag (1 gallon works great) and store until ready to use. They keep well for 6 months.
- I prefer my Lazy Day Salsa (recipe on TheSlowRoastedItalian) and Rojo's Fire Roasted Medium Salsa.
What you will need to make 2-Ingredient Crockpot Salsa Chicken:
- Slow Cooker - the slow cooker is almost my most used kitchen appliance, especially during fall/winter! It's just so convenient, and let's face it, it makes comfort food taste even better!
Enjoy!
With love from our simple kitchen to yours.
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Check out more of our favorite crockpot recipes:
Crockpot Pork ChopsSlow Cooker Potato Soup
Slow Cooker Italian Beef Sandwiches
Yield: SERVES 8
2-Ingredient Crockpot Salsa Chicken
2-Ingredient Slow Cooker Salsa Chicken is so easy it just about cooks itself. This fantastic simple recipe is officially part of our Lazy Day collection. Chunks of tomato, onion, and chiles are speckled through the perfectly tender and juicy chicken. And, just like every easy recipe, there are tips and tricks to make this a simple dish, a fabulous dinner!
prep time: 2 MINScook time: 4 hourtotal time: 4 hours and 2 mins
Ingredients
- 2 pounds boneless skinless chicken breasts
- 16 ounces your favorite salsa
- salt and pepper to taste
Instructions
- Place chicken breasts on the bottom of the slow cooker. Pour salsa over top.
Cover and cook for 3-4 hours on high or 6-8 hours on low. Once cooked through, use 2 forks or meat claws to shred chicken. Season with salt and pepper to taste. Mine usually needs just a pinch. - Serve and enjoy!
DONNA'S TIPS
- My family loves flautas (flour taquitos). So, I took the leftover salsa chicken and mixed it with cream cheese and Colby Jack and rolled it up. Froze it and when I am ready to make it, I pop it in a preheated 425°F oven for 20 minutes, until tortilla is crisp and the ends are beginning to brown and cooked through and my family goes crazy over them!
- To freeze for later use: Prepare taquitos as described. Place taquitos in a resealable freezer bag (1 gallon works great) and store until ready to use. They keep well for 6 months.
- I prefer my Lazy Day Salsa (recipe on TheSlowRoastedItalian) and Rojo's Fire Roasted Medium Salsa.
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