Easy Crockpot Salsa Chicken
A hands-off, flavorful dish made in the crockpot, perfect for tacos, bowls, or meal prep.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken thighs (about 1.5–2 lbs) Can substitute with chicken breasts but monitor cooking time.
- 1 cup salsa Choose chunky or smooth based on texture preference.
- 1 packet taco seasoning Or use 2–3 tbsp of homemade seasoning.
Optional Additions
- 1 cup corn, drained Can use frozen or canned.
- 1 cup black beans, drained and rinsed Optional for additional nutrition.
- 1 tablespoon fresh lime juice Adds brightness to the dish.
Seasoning
- Salt and freshly ground black pepper To taste.
Garnish
- Chopped cilantro Optional for serving.
Instructions
Preparation
- Arrange the chicken thighs in the crockpot in a single layer.
- Pour the salsa over the thighs, coating them evenly.
- Sprinkle the taco seasoning over the salsa-covered chicken.
- If using, add the corn and black beans around the chicken.
- Squeeze the lime juice over everything.
- Season with a little salt and freshly ground black pepper, but go easy — taco seasoning and salsa add salt.
Cooking
- Cover and cook on low for 6–7 hours or on high for 3–4 hours until the chicken shreds easily with two forks and reaches 165°F (74°C) internally.
- Shred the chicken directly in the crockpot using two forks.
- Stir to combine shredded meat with the salsa juices.
- Taste and adjust seasoning as needed. Serve in tacos, over rice or greens, or in wraps and garnish with chopped cilantro if desired.
Notes
Cool leftovers to room temperature, then store in an airtight container for up to 4 days. Freeze portions for up to 3 months.