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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)

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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.
Course Dinner, Lunch
Cuisine American, Mexican, Tex-Mex
Diet Gluten Free, Halal, Low Lactose
Keyword creamy, easy, slow cooker
Prep Time 10 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 40 minutes
Servings 6 (about ¾ cup each)
Calories 128
Author Gina Dickson

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

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.
    Shredded cooked chicken on a cutting board with two metal forks. The chicken is seasoned and appears juicy.
  • 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
    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.

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.

Nutrition

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
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