Easy Crockpot Salsa Chicken
This easy Crockpot Salsa Chicken is a simple dump-and-go dinner made with tender chicken breasts, your favorite salsa, and plenty of melty Monterey Jack cheese. With just a few minutes of prep, it’s an easy weeknight dinner that’s delicious served with rice, tucked into tortillas, or topped with your favorite taco toppings.
Try my Crockpot BBQ Pulled Chicken and Crockpot Marry Me Chicken next!
Why You’ll Love This Recipe
- Quick prep: Just a few simple ingredients and about 5 minutes of prep before the slow cooker does the rest.
- Easy to customize: Use mild, medium, or hot salsa and add your favorite toppings to make it your own.
- Perfect for busy nights: This easy crockpot chicken is great for tacos, rice bowls, or a simple family dinner with your favorite sides.
Ingredients You’ll Need
- 4 chicken breast, skinless and boneless
- 1 ½ cup salsa
- 3 tablespoons chicken broth (optional you just need it if you are using a chunky salsa)
- ¾ teaspoon salt
- 1/3 cup Monterey jack shredded
- 1 tablespoon green onion chopped
Step By Step Instructions
STEP ONE – Start by placing the chicken breasts at the bottom of your slow cooker. Sprinkle the salt evenly over the chicken to season it just right.
STEP TWO – Pour that 1 ½ cups of salsa all over the chicken. Choose your favorite salsa – whether it’s mild, medium, or spicy, this is where you can customize the heat level to your liking.
STEP THREE – Drizzle the 3 tablespoons of chicken broth into the slow cooker if your salsa is chunky.
STEP FOUR – Put the lid on your slow cooker and set it to cook on low for about 4-6 hours. The exact time may vary depending on your slow cooker, so keep an eye on it. You’ll know it’s ready when the chicken is tender and easy to shred with a fork.
STEP FIVE – Once your chicken is perfectly cooked, it’s time to add the cheese. Sprinkle the Monterey Jack cheese evenly over the chicken. Then, pop the lid back on and let it cook for an additional 15-30 minutes or until the cheese is melty and irresistible.
STEP SIX – Serve and garnish with chopped green onion if desired.
Crockpot Salsa Chicken
- Total Time: 4 hours 20 minutes
- Yield: 4 servings
Description
This easy Crockpot Salsa Chicken is a simple dump-and-go dinner made with tender chicken breasts, your favorite salsa, and plenty of melty Monterey Jack cheese. With just a few minutes of prep, it’s an easy weeknight dinner that’s delicious served with rice, tucked into tortillas, or topped with your favorite taco toppings.
Ingredients
4 chicken breast, skinless and boneless
1 1/2 cup salsa
3 tablespoons chicken broth (optional you just need it if you are using a chunky salsa)
3/4 teaspoon salt
1/3 cup Monterey jack shredded
1 tablespoon green onion chopped
Notes
Storage Instructions: Store leftover Crockpot Salsa Chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop until heated through.
Use your favorite salsa for this recipe. Mild, medium, or hot all work well, so choose one based on how spicy you want the finished chicken.
If you’re using a thick or chunky salsa, add the chicken broth to give the chicken a little extra cooking liquid.
Boneless, skinless chicken thighs can be substituted for the chicken breasts. Cooking times can vary between slow cookers, so check that the chicken reaches an internal temperature of 165°F.
For a creamy salsa chicken, stir in ½ cup of sour cream or Greek yogurt during the last 30 minutes of cooking.
- Prep Time: 5 minutes
- Cook Time: 4 hours, 15 minutes
- Category: Dinner
- Method: Slow Cooker/Crockpot
- Cuisine: American
