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
