Easy to make and flavorful every time, this Chicken with Salsa recipe will quickly become a go-to for weeknight dinners or gatherings with friends. The combination of tender, slow-cooked chicken and zesty salsa creates a dish that’s as comforting as it is crowd-pleasing.

A white oval dish filled with shredded chicken in sauce on a wooden board. To the side, there are yellow corn tortillas and a small white dish with shredded cheddar cheese. A gray cloth napkin is partially visible.
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Why You’ll Want to Make Chicken with Salsa in the Slow Cooker

This recipe is a lifesaver for busy days when you still want to put a homemade meal on the table. It’s minimal effort, only 10 minutes of prep time, packed with flavor, and versatile enough to please the whole family.

  • Flavor: The slow cooking infuses the chicken with the rich, tangy, and slightly smoky flavors of the salsa.
  • Difficulty: A true dump-and-go recipe—just add the ingredients, set it, and forget it!
  • Time-saving tip: Use pre-made salsa or jarred varieties for extra convenience.
  • Budget tip: Watch for chicken breasts or thighs on sale and freeze in portions for this recipe.
  • Serving suggestions: Pair with Mexican rice, a side of black beans, and warm tortillas for a complete and satisfying meal.

Before You Get Started

Here are some quick and easy tips to ensure your dish turns out perfectly every time.

Jarred salsa is the best option for this recipe because it has a thicker consistency, which helps create a rich, hearty sauce. Fresh salsa can be used, but keep in mind it’s often more watery and may result in a thinner sauce.

For extra tenderness, choose skinless, boneless chicken thighs over breasts.

Cut your chicken into even-sized pieces so they cook at the same rate.

Ingredients You Will Need for Chicken with Salsa

Here’s a quick overview of the key ingredients for this recipe. For the full list of ingredients and exact measurements, be sure to check the recipe card at the bottom of this post.

A circular wooden board holds a package of free-range chicken thigh fillets and a jar of mild salsa. Nearby, small bowls contain cumin, onion powder, chili powder, and sour cream, all labeled with green tags.
  • Chicken: Use boneless, skinless chicken breasts or thighs. Thighs are slightly fattier, which makes them juicier in the slow cooker.
  • Salsa: Jarred salsa is the best option for this recipe because it has a thicker consistency, which helps create a rich, hearty sauce. Fresh salsa can be used, but keep in mind it’s often more watery and may result in a thinner sauce.
  • Seasonings: A pinch of cumin, garlic powder, and smoked paprika enhances the salsa’s natural flavors.

Variations and Substitutions

  • Make it spicier: Add diced jalapeños or use a hot salsa for a kick.
  • Add vegetables: Toss in sliced bell peppers or onions to make it a complete one-pot meals.

Try different salsas to change up the flavor slightly.

Can I use frozen chicken?

Yes, you can use frozen chicken for this recipe, but there are a few things to keep in mind. For the best results, thaw the chicken overnight in the refrigerator or use the microwave’s defrost setting for a quicker option. If you use frozen chicken, be aware that the dish may turn out a bit more watery, so you may need to remove excess liquid at the end of cooking. Add 1–2 hours to the cooking time and always check for doneness with a meat thermometer (165°F internal temperature).

What’s the best salsa to use?

Opt for a jar of medium or mild salsa if serving kids or guests with sensitive palates. Chunky salsa will add more texture to the dish. The best part about this recipe is you can customize it to your favorite brand of salsa.

How To Make Chicken With Salsa In Slow Cooker

This is one of the easiest recipes you’ll ever mak, perfect for busy days!

Place the chicken in the slow cooker, sprinkle with seasonings, and pour the salsa over the top. Give it all a good stir and place the lid on. Set the slow cooker to low for 6–8 hours or high for 3–4 hours until the chicken is tender and easily shredded.

Raw chicken pieces in a crockpot with red sauce and spices.
Raw chicken pieces marinated in a thick, red-brown sauce inside a white slow cooker, ready for cooking.

Use two forks to shred the chicken directly in the slow cooker. Stir it into the salsa for maximum flavor, then serve.

Shredded cooked chicken on a cutting board with two metal forks. The chicken is seasoned and appears juicy.
Shredded chicken in a rich, dark red sauce inside a white slow cooker. The chicken is tender and mixed thoroughly with the sauce, giving a hearty, savory appearance. The sides of the cooker show remnants of the sauce.

Stir in ½ cup sour cream after shredding. Mix until combined. This is my favorite way to serve this salsa chicken. The cool, creamy sour cream adds a delicious flavor.

Shredded Mexican chicken in a crockpot with a spoon, topped with a dollop of sour cream. The mixture is immersed in a rich, red sauce.
A slow cooker filled with creamy shredded chicken, mixed with a reddish sauce. A metal spoon rests inside, ready to serve. The mixture looks rich and flavorful, with flecks of seasoning visible throughout.

Hospitality Tips

Hosting a taco bar is a stress-free way to entertain while fostering connection and fun. Serve the salsa chicken directly from the slow cooker to keep it warm and minimize extra dishes. Arrange an assortment of easy accompaniments like rice, tortilla chips, shredded lettuce, diced tomatoes, shredded cheese, sour cream, and guacamole. This setup allows guests to build their own tacos and nachos, creating a relaxed and interactive experience while keeping things simple for you as the hostess. Easy prep, minimal cleanup, and a meal everyone will love, perfect for effortless entertaining!

A white dish filled with creamy buffalo chicken dip is being served with a spoon. The dish is placed on a wooden board, with a red napkin and cheese in the background.

Biblical Hospitality Reflection

Hospitality is about more than the food we serve; it’s about the connections we make around the table. When we create space to share a meal, we’re also creating space for meaningful conversations and deeper relationships. In Luke 10:38-42, Jesus reminds Martha that while tasks are important, the true blessing of hospitality is found in being present with our guests, just as Mary sat at His feet. As you host, focus on the moments of laughter, the stories shared, and the opportunity to reflect Christ’s love through your time and attention. It’s in these moments that hearts are truly nourished.

Storage and Freezing Instructions

  • Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
  • Reheating: Warm the chicken in the microwave or in the oven with a little extra salsa to keep it moist.
  • Freezing: Freeze the cooked chicken and salsa mixture in freezer cube portions for up to 3 months. Thaw overnight in the refrigerator and reheat before serving.

Do you have a question about the recipe? Feel free to ask in the comments below. I’m here to help!

⚖️ Need a big batch to feed a crowd? You can easily change the number of servings in the recipe card below by tapping 2x or 3x. The ingredient measurements will automatically double or triple. You can then tap print and there you have it, a recipe for a crowd.

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A white oval dish filled with shredded Mexican chicken, seasoned with spices, sits on a wooden surface. Nearby are corn tortillas, a small bowl of shredded cheese, and a dark patterned cloth.

Creamy Salsa Chicken (Slow Cooker)

Prep Time: 10 minutes
Cook Time: 2 hours 30 minutes
Total Time: 2 hours 40 minutes
Servings: 6 (about ¾ cup each)
Salsa chicken in the slow cooker is a quick prep, easy recipe that creates tender, flavorful shredded chicken, perfect for tacos, burritos, salads, and more! For an optional creamy twist, stir in sour cream at the end.

Note: Be sure to read through the recipe’s post for tips and details about this recipe.

Ingredients
 

  • 2 pounds chicken , boneless, skinless breast or thighs
  • 2 teaspoons chili powder, mild
  • 1 teaspoon cumin
  • ½ teaspoons onion powder
  • 16 ounces salsa, jar, any variety you like
  • ½ cup sour cream, optional for a creamy element

Instructions
 

Prep the Chicken

  • Place the chicken breasts in the slow cooker. Sprinkle chili powder, cumin, and onion powder evenly over the chicken. Pour the salsa over the top, spreading it out to cover the chicken.
    2 pounds chicken, 2 teaspoons chili powder, ½ teaspoons onion powder, 16 ounces salsa

Cook

  • Cover with the lid and cook on: High for 2.5 hours or low for 5 hours.

Check for Doneness

  • Test the chicken by pulling it with a fork. If it shreds easily, it’s ready. If not, cook for an additional 30 minutes on high or 1 hour on low.

Shred the Chicken

  • Use two forks to shred the chicken directly in the slow cooker or remove to a cutting board to shred then return to the slow cooker.
  • Stir shredded chicken with the salsa and cooking juices.

Make it Creamy (Optional)

  • Stir in ½ cup sour cream after shredding the chicken and returning it to the crock pot. Mix until combined. You might want to let it rewarm in the covered crock pot for a few minutes.
    ½ cup sour cream

Serve and Enjoy

  • Serve hot in tacos, burritos, over rice, or on salads.

Notes

Recipe Tips
  • Jarred salsa is the best option for this recipe because it has a thicker consistency, which helps create a rich, hearty sauce. Fresh salsa can be used, but keep in mind it’s often more watery and may result in a thinner sauce.
  • For extra tenderness, choose skinless, boneless chicken thighs over breasts.
  • Cut your chicken into even-sized pieces so they cook at the same rate.
Serving: 1serving, Calories: 128kcal, Carbohydrates: 7g, Protein: 14g, Fat: 5g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 0.01g, Cholesterol: 47mg, Sodium: 579mg, Potassium: 449mg, Fiber: 2g, Sugar: 4g, Vitamin A: 701IU, Vitamin C: 2mg, Calcium: 49mg, Iron: 1mg
Course: Main Dish
Author: Gina Dickson
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