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Crockpot Salsa Chicken

  • Author: Lauren Kenson
  • Prep Time: 5 min
  • Cook Time: 4 hours
  • Total Time: 4 hours 5 minutes
  • Yield: 10-12 servings 1x
  • Category: Main Dishes
  • Method: Slow Cooker
  • Cuisine: Mexican


Healthy+ low-fat recipe for Crockpot Salsa Chicken. This 2-ingredient shredded chicken is perfect for using in enchiladas, tacos, burrito bowls, soups, casseroles and more. A meal-prep favorite for batch-cooking a lot of protein at once!



  • 1 16-oz jar of mild salsa
  • 46 chicken breasts, boneless and skinless


  1. SLOW COOK: Place the chicken breasts in the bottom of the slow cooker. Cover in salsa. Set slow cooker on high. Cover and cook for 4 hours (see notes for cooking on low).
  2. SHRED CHICKEN: Using two forks, pull the cooked chicken into shredded pieces. You can either do this right in the pot, or you can remove to a flat surface (like a cutting board) and shred on that if that is easier. Stir until it has soaked up the salsa + cooking juices.


You can also cook these on low for 6 hours but I find this makes the chicken a little too wet and thinly shredded for my liking, four hours seems to produce more substantial pieces with the best texture.

You can cook either 4-6 chicken breasts, depending on your weekly protein + meal prep needs. It will cook fine with 6 for the same amount of time, but if you’re looking for a stronger flavor then add another half jar of salsa.

I used red salsa for this recipe but have also had delicious results using salsa verde – the tomatillo flavor of green salsas works just as great!


  • Serving Size: 1 serving