Go Back
+ servings
Slow Cooker Salsa Chicken in a black crock

Slow Cooker Salsa Chicken

Slow Cooker Salsa Chicken recipe is a delicious budget-friendly meal. With just 3 ingredients, this slow cooker Mexican shredded chicken will be ready for tacos, burritos, taco bowls, enchiladas, or salads!
4.50 from 2 votes
Course: Dinner
Cuisine: Mexican American
Keyword: crockpot chicken, crockpot salsa chicken
Prep Time: 5 minutes
Cook Time: 3 hours
Total Time: 3 hours 5 minutes
Servings: 6
Calories: 209kcal
Author: Sandy


  • Slow Cooker


  • 3 8-oz Chicken Breasts More or less as desired
  • 2 Tablespoons Taco Seasoning (use more for larger or more chicken breasts)
  • 16 ounces Salsa (2 cups)


  • Fresh Lime Wedges (squeeze over chicken to taste)
  • Cilantro
  • Sour Cream
  • Hot Sauce


  • Place chicken breasts in the bottom of a slow cooker in a single layer.
  • Sprinkle the taco seasoning on the chicken.
  • Pour the salsa over the chicken.
  • Place the lid on the slow cooker and cook on Low for 3-4 hours, or High for about 2 hours (chicken breast is done when the internal temperature reads 165°F).
  • Shred the chicken using 2 forks or an electric mixer on low speed.
  • Taste and add salt, if needed. Add more salsa if desired.
  • Serve with desired garnishes over rice, or in burritos, tacos, or on a salad.


Refrigerate leftovers for up to 4 days in an air-tight container. Freeze in an air-tight container or zip-closure freezer baggies for up to 3 months.


Serving: 4 oz | Calories: 209kcal