This is one of the easiest and most popular “set it and forget it” meals out there. It couldn’t be simpler: just chicken, salsa, and a few flavor enhancers. After a few hours in the slow cooker, you get tender, juicy, shredded chicken that’s perfect for tacos, burrito bowls, salads, and more.
Here is the classic recipe, plus a few variations to keep it interesting.
Slow Cooker 5-Ingredient Salsa Chicken
This recipe makes about 4-6 servings.
The Core 5 Ingredients
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1.5 – 2 lbs (700-900g) boneless, skinless chicken breasts (or chicken thighs – thighs will be even more forgiving and tender)
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1 jar (16 oz / 450g) of your favorite salsa (mild, medium, or hot)
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1 packet (1 oz / 28g) taco seasoning (or about 3 tablespoons homemade mix)
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1 (4 oz / 113g) can diced green chiles (optional, but adds great flavor without extra heat)
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½ cup chopped fresh cilantro, for garnish (stir in at the end)
Instructions
Step 1: Combine
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Place the chicken breasts (or thighs) in the bottom of your slow cooker.
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In a small bowl, mix the salsa and taco seasoning together (and the can of diced green chiles, if using).
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Pour the salsa mixture over the chicken, making sure it’s mostly covered.
Step 2: Slow Cook
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Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours.
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The chicken is done when it is very tender and shreds easily with a fork.
Step 3: Shred
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Carefully remove the chicken from the slow cooker and place it on a cutting board. Use two forks to shred the meat.
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Return the shredded chicken to the slow cooker and stir it into the salsa juices.
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Let it sit for another 10-15 minutes on warm to soak up all that flavor.
Step 4: Serve
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Just before serving, stir in the fresh chopped cilantro.
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Serve immediately.
How to Serve It (Ideas)
This chicken is incredibly versatile. Here are some popular ways to use it:
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Tacos or Burritos: Serve on warm corn or flour tortillas with your favorite toppings (sour cream, cheese, lettuce, avocado).
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Burrito Bowls: Serve over a bed of rice (cilantro-lime rice is perfect) with black beans, corn, avocado, and a drizzle of lime crema.
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Salads: Pile it high on a bed of chopped romaine with tomatoes, corn, black beans, and a creamy cilantro dressing.
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Quesadillas: Stuff it into a tortilla with plenty of cheese and grill until golden brown.
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Stuffed Peppers: Mix the cooked chicken with some cooked rice and cheese, stuff into bell peppers, and bake.
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Soups: Use it as a base for a quick tortilla soup or white chicken chili.
Variations & Tips
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Make it Creamy: About 30 minutes before serving, stir in 4 oz (half a block) of cream cheese (cubed) or ½ cup of sour cream. This creates a creamy, rich sauce perfect for dipping.
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Add Corn and Beans: For a heartier meal, add a can of drained and rinsed black beans and a can of corn (with its liquid) to the slow cooker along with the salsa.
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Spice it Up: Use a salsa with habanero or add a chopped chipotle pepper in adobo sauce for a smoky, intense heat.
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Lighten it Up: Use low-sodium taco seasoning and a fresh, low-sugar salsa to control the salt and sugar content.
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Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. It also freezes beautifully for up to 3 months.