Too hot to turn on the oven? This slow cooker salsa chicken is for you.
It is the perfect solution for busy summer days. You simply dump the ingredients and walk away. Dinner will be ready when you are.
Why This Recipe Is a Winner
This recipe is a lifesaver for busy families. You only need a few pantry staples to start. The chicken comes out tender every single time. It is practically impossible to mess up even for beginners.
It is also very budget-friendly. You can feed a whole crowd without spending much. Your meal prep for the week will be sorted in minutes. This dish fits perfectly into a healthy reset routine.
Simple Method
Making this dish is incredibly straightforward and easy. You do not need any fancy kitchen skills. Even if you have never used a slow cooker, you can do this with confidence. The machine does all the heavy lifting for you.
Ingredients You’ll Need
This recipe uses simple ingredients that you likely have right now. Fresh summer produce like lime adds a bright finish.
- 1.5 lbs boneless skinless chicken breasts
- 2 cups chunky tomato salsa
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 0.5 teaspoon sea salt
- 0.25 teaspoon cracked black pepper
- 1 tablespoon fresh lime juice
Step-by-Step
- Arrange the chicken breasts in a single layer at the base of a slow cooker.
- In a medium mixing bowl, whisk together the chunky salsa, ground cumin, garlic powder, salt, and black pepper until well combined.
- Pour the salsa mixture evenly over the chicken breasts, ensuring the protein is fully submerged or coated.
- Secure the lid and cook on the High setting for 4 hours or the Low setting for 7 hours, until the chicken reaches an internal temperature of 165°F (74°C).
- Extract the chicken from the slow cooker and place it on a clean cutting board; shred the meat into small pieces using two forks.
- Return the shredded chicken to the slow cooker, add the lime juice, and stir to incorporate the residual cooking liquids.
Best Ways to Enjoy It
Serve this warm in charred corn tortillas. Add a scoop of creamy avocado on top. You can also pile it over cilantro lime rice. Set the table outdoors and enjoy a relaxing summer evening meal.
Storage & Reheating
Store any leftovers in an airtight container. They will stay fresh in the fridge for four days. This chicken also freezes beautifully for future meals. Reheat in the microwave for two minutes for a quick lunch. It stays moist and flavorful even after reheating.
Recipe Tips
- Don’t skip the fresh lime juice at the very end.
- Avoid opening the lid while the chicken is cooking.
- Use a mild salsa if you are cooking for kids.
- Make a big batch on Sunday for easy weekday lunches.
- Add a handful of fresh summer corn for extra crunch.
- Shred the chicken while it is still very warm.
- Use a hand mixer to shred the chicken even faster.
Ways to Switch It Up
- Swap chicken breasts for thighs for a richer flavor.
- In summer, swap chunky salsa for a fresh peach salsa.
- Add a can of black beans for extra protein.
- Use taco seasoning instead of individual spices to save time.
- Stir in a little Greek yogurt for a creamy sauce.
Common Questions
Can I use frozen chicken?
It is safest to thaw the chicken first. This ensures it cooks evenly in the slow cooker. It also prevents the chicken from staying too long in the danger zone.
Is this recipe very spicy?
The heat level depends entirely on your salsa choice. Choose a mild version for a family-friendly meal. You can always add hot sauce to your own bowl later.
How do I know when it’s done?
The chicken should shred easily with two forks. An internal thermometer should read 165 degrees Fahrenheit. It will look opaque and very tender when ready.
I hope this easy recipe makes your busy weeknights a little brighter. Give it a try and enjoy more time with your family. Happy cooking!
— Lidia
Salsa Chicken
Ingredients
- 1.5 lbs boneless skinless chicken breasts
- 2 cups chunky tomato salsa
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 0.5 teaspoon sea salt
- 0.25 teaspoon cracked black pepper
- 1 tablespoon fresh lime juice
Instructions
- Arrange the chicken breasts in a single layer at the base of a slow cooker.
- In a medium mixing bowl, whisk together the chunky salsa, ground cumin, garlic powder, salt, and black pepper until well combined.
- Pour the salsa mixture evenly over the chicken breasts, ensuring the protein is fully submerged or coated.
- Secure the lid and cook on the High setting for 4 hours or the Low setting for 7 hours, until the chicken reaches an internal temperature of 165°F (74°C).
- Extract the chicken from the slow cooker and place it on a clean cutting board; shred the meat into small pieces using two forks.
- Return the shredded chicken to the slow cooker, add the lime juice, and stir to incorporate the residual cooking liquids.
