3 Ingredient Slow Cooker Salsa Chicken

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This Slow Cooker Salsa Chicken is a staple in my house. It’s easy to make, dump-and-go crock pot meal that only requires three ingredients.

I love to make this on Sundays as prep for the week or whenever I know I’ll be short on time in the evening. We usually use half of the chicken for tacos and use the rest for burrito bowls or enchiladas.
You’ll love this convenient, versatile meal. It takes just minutes to throw in your slow cooker in the morning and have it ready in time for dinner.

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• Ingredients
• Instructions
• Top Tip
• Substitutions
• Variations
• Equipment
• Storage

Ingredients

There are only three simple ingredients that you'll need!

• Chicken breasts – I use boneless, skinless chicken breasts. You can also use boneless, skinless chicken thighs. I usually buy whichever is on sale that week and both turn out delicious.
• Taco seasoning – use your favorite brand or homemade seasoning blend.
• Salsa – use your favorite brand or homemade salsa. Make sure you choose a spice level that fits your preferences. I usually use mild salsa so the whole family can enjoy it and then we add hot sauce later on.
*See the recipe card below for quantities and detailed directions.

Instructions

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Substitutions

• Chicken – you can use thighs instead of breasts.
• Taco seasoning – Don’t have any taco seasoning on hand? Use a blend of spices like chili powder, garlic powder, onion powder, cumin, and paprika to create your own.

Variations

• Spicy – add some heat by using a hot salsa, or adding hot sauce, sliced jalapenos, or crushed red peppers.
• Make it creamy – add 4-8 ounces of softened cream cheese or ½ - 1 cup sour cream during the last 30 minutes of cooking to turn this into creamy salsa chicken.

Equipment

I used my 6-quart slow cooker to make this salsa chicken. Slightly smaller and larger slow cookers will work with this amount, too.

Storage

Store leftovers in an airtight container in the refrigerator for 3-4 days.

This recipe freezes well. You can store cooled leftovers in a freezer bag or container for around 3 months. Let it thaw in the refrigerator and reheat to serve.