Slow Cooker Salsa Chicken (3 Ingredients)

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

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!

Course Main Course

Cuisine Mexican

Prep Time 5

Cook Time 3

Total Time 3 5

Servings servings

Calories 154kcal

Author Marjory Pilley

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.

Video

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.

Nutrition