Name: Slow Cooker Salsa Chicken (3 Ingredients)
Prep time: 5 min
Cook time: 180 min
Total time: 185 min
Ingredients: 2 pounds chicken breast (boneless, skinless; chicken thighs may be substituted); 1 onion (sliced; yellow, white, or sweet onion); 2 cups salsa (thick and chunky recommended)

3-ingredient slow cooker salsa chicken turns chicken breasts into a flavorful dinner with just 5 minutes of prep. Add chicken, fresh onion, and your favorite salsa to the crock-pot and let the slow cooker do the rest.

Shredded slow cooker salsa chicken with cooked onions in a serving bowl in front of the control panel for a a slow cooker.

Notes from my kitchen

Salsa chicken is my go-to recipe when I'm not sure what to have for dinner, or I am short on time. I usually have the ingredients on hand, and it takes minutes to prepare.

Salsa is the workhorse in this recipe. It provides the seasoning and sauce, so you don’t need a packet of taco seasoning or extra spices. The salsa you choose makes such a difference in the finished chicken.

Another thing to love? One batch can solve dinner for at least two nights. On day 1, I shred the chicken for tacos or rice bowls topped with one avocado guacamole, lettuce, and cheese. The next day, leftover salsa chicken becomes easy chicken tortilla soup.

Marjory

Ingredients

Here's what you'll need to make salsa chicken in a slow cooker:

Of special note:

Chicken - I use boneless, skinless chicken breasts. They become tender and easy to shred in the slow cooker, but they can dry out if cooked too long, so begin checking for doneness at the early end of the cooking range. You can also use boneless, skinless chicken thighs.
Salsa - I recommend a thick, chunky salsa so you get plenty of tomatoes and peppers throughout the shredded chicken without making it too watery. Choose a salsa you already enjoy since its flavor really comes through. You can also switch to a fruity salsa, like peach or mango, if you're feeling adventurous.

Love 3-ingredient recipes? Try my slow cooker pork tenderloin carnitas next!

The recipe card below includes ingredient amounts, step-by-step instructions, and nutritional information.

How to make slow cooker salsa chicken

Use these pictures as a guide. Refer to the recipe card for the full instructions.

Layer the ingredients

Chicken breasts and sliced onions topped with chunky salsa in a slow cooker.

Simply layer sliced onions and chicken in a slow cooker. Pour salsa over the top. Cook on low for 4-6 hours or on high for 3-4 hours.

Shred the chicken

Shredding salsa chicken and cooked onions with two forks in a slow cooker.

Use two forks to shred the chicken while it's still warm, then stir it into the salsa and cooking juices.

Salsa Chicken Variations

Add beans or corn: Stir in drained, rinsed black beans or corn during the last 30 minutes of cooking to warm through.

Add bell peppers: Add sliced bell peppers during the last hour so they soften without becoming too mushy.

Make it creamy: Stir softened cream cheese into the shredded salsa chicken.

Ways to serve slow cooker salsa chicken

This chicken is a fantastic base for so many Mexican-inspired dishes!

I use it in tacos and lettuce wraps topped with lettuce, shredded cheese, and quick pickled onions. For a lower-carb meal, serve it over roasted cauliflower rice. My go-to sides are simple guacamole dip and black bean and corn salsa.

And if you're lucky enough to have leftover shredded salsa chicken, add it to burrito pie casserole, quesadillas, and taco salads!

Salsa chicken in two lettuce wraps on a red plate.

Keep your crockpot working! Slow cooker chicken and quinoa and slow cooker chicken quinoa soup are fantastic too.

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📋 Recipe

Slow Cooker Salsa Chicken (3 Ingredients)

3-ingredient slow cooker salsa chicken is an easy dinner made with chicken breasts, salsa, and onion. Shred the tender chicken for tacos, bowls, and more!

5 from 3 votes

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Prep Time: 5

Cook Time: 3

Total Time: 3 5

Servings: servings

Author: Marjory Pilley

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Equipment

Slow Cooker - Programmable

Ingredients

▢ 2 pounds chicken breast boneless, skinless; chicken thighs may be substituted
▢ 1 onion sliced; yellow, white, or sweet onion
▢ 2 cups salsa thick and chunky recommended

Instructions

Place onion slices in the bottom of a slow cooker. Layer chicken breasts in a single layer on top, then pour salsa over them.
Cook on low for 4-6 hours or on high for 3-4 hours.

Slow cookers and chicken thickness vary, so begin checking at the early end of the range. The chicken is done when it reaches 165°F in the thickest part and shreds easily with a fork.

Open the lid and use two forks to shred the chicken, then stir it into the cooking juices. The chicken will absorb some of the liquid. If it's too saucy, spoon off some of the excess liquid before serving.

Notes

Storage and reheating:

Refrigerator: Store leftover salsa chicken with some of the cooking juices in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or in a covered skillet over low heat until warmed through.

Freezer: Place cooled salsa chicken in an airtight container or freezer bag with some of the cooking juices. Remove as much air as possible, label, and freeze for up to 2 months.

Thawing: Thaw frozen salsa chicken overnight in the refrigerator or use the defrost setting on the microwave. Reheat until hot throughout.

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Notes from my kitchen

Ingredients