If you’re craving a no-fuss dinner that’s big on flavor, this Crockpot Salsa Chicken is about to become your new go-to. With just four simple pantry staples and your slow cooker, you can make tender, juicy, Tex-Mex style shredded chicken with almost zero effort. Just dump, cook, shred—and dinner is done!
Whether you serve it in tacos, burrito bowls, salads, quesadillas, or over rice, this shredded chicken is delicious, versatile, and perfect for meal prep.
Why You’ll Love This Salsa Chicken
This recipe is a weeknight lifesaver. It uses basic ingredients, requires almost no prep, and the slow cooker does all the work. The chicken cooks until fall-apart tender and full of spicy, tangy flavor. It’s one of those dishes that tastes like you put in a ton of effort—when you didn’t!
I like using Rotel canned tomatoes for extra flavor and spice. They come in mild, original, and hot varieties, so you can easily adjust the heat level to your liking. Prefer a milder version? Use regular canned tomatoes instead—still delicious!
Ingredients You’ll Need
Just four pantry ingredients—truly as easy as it gets.
- Chicken breasts – Boneless, skinless. Chicken thighs also work great if you prefer dark meat.
- Taco seasoning – Use your favorite store-bought mix or homemade taco seasoning.
- Rotel (strained) – Draining extra liquid helps prevent sogginess.
- Lime juice – Freshly squeezed adds the best bright, citrusy flavor.
How to Make Crockpot Salsa Chicken
This recipe is so simple, it barely needs instructions!
- Layer the ingredients.
Lightly grease your slow cooker. Lay the chicken breasts in the bottom, sprinkle with taco seasoning, and pour the drained Rotel on top. Add a squeeze of fresh lime juice. - Slow cook.
Cover and cook:- Low: 7–8 hours
- High: 3–4 hours
The chicken is ready when it reaches an internal temperature of 165°F and pulls apart easily.
- Shred and serve.
Drain most of the cooking liquid, leaving about ½ cup. Shred the chicken directly in the slow cooker and toss to coat in the flavorful juices.
Is It Safe to Cook Raw Chicken in a Slow Cooker?
Yes! Raw chicken cooks perfectly and safely in the Crockpot as long as it reaches 165°F.
Do NOT use frozen chicken, though—slow cookers take too long to heat, which can allow bacteria to grow. Thaw chicken fully before cooking.
Tips for Perfect Salsa Chicken
- Don’t skip draining the Rotel.
Too much liquid will make the chicken watery. - Adjust the spice level.
Mild, original, and hot Rotel all work great. - Add-ins for extra flavor:
Corn, black beans, diced onion, or fresh garlic. - Swap the tomatoes.
Try salsa verde for a tangy, enchilada-inspired twist. - Avoid overcooking.
Every slow cooker runs differently—check earlier the first time you make it.
Ways to Serve Salsa Chicken
This chicken works with almost anything! Some of my favorites:
- Soft tacos with fresh lime and pico de gallo
- Burrito bowls with rice, beans, and guacamole
- Quesadillas or taquitos
- Over arroz con gandules for a delicious twist
- Stuffed into chimichangas
- On salads for a lighter option
- With sweet plantains (maduros)—so good together!
Storing & Reheating
- Store: Refrigerate for 3–4 days in an airtight container.
- Reheat: Microwave in 30-second intervals or warm on the stovetop.
- Freeze: Store up to 3–4 months in a freezer-safe container or bag.
Crockpot Salsa Chicken
Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 3–4 hours
Total Time: 3 hours 10 minutes
Ingredients
- 1.5 lbs boneless skinless chicken breasts
- 1 packet taco seasoning
- 1 can Rotel, drained
- Juice of 1 lime
Instructions
- Spray the Crockpot with nonstick spray.
- Add chicken breasts to the bottom. Sprinkle with taco seasoning.
- Top with drained Rotel and lime juice.
- Cover and cook on high for 3–4 hours or low for 7–8 hours, until the chicken is cooked through.
- Drain most of the liquid, keeping about ½ cup.
- Shred the chicken, mix well, and serve however you like!