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Slow Cooker Salsa Chicken - Easy, Flavorful, and Weeknight-Friendly

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 to 2.5 pounds boneless, skinless chicken breasts (or thighs)
  • 2 cups jarred salsa (red or green; choose your preferred heat level)
  • 1 packet taco seasoning (about 1 ounce), or 2 tablespoons homemade
  • 1 small yellow onion, thinly sliced (optional but recommended)
  • 1 teaspoon garlic powder (or 2 cloves garlic, minced)
  • 1/2 teaspoon ground cumin (if your taco seasoning is mild)
  • 1/2 teaspoon smoked paprika (optional for a smoky note)
  • 1/4 teaspoon salt, plus more to taste
  • Freshly ground black pepper
  • Juice of 1/2 lime (plus wedges for serving)
  • 2 tablespoons chopped fresh cilantro, for garnish (optional)
  • Optional mix-ins: 1 cup corn kernels, 1 can black beans (drained and rinsed), or 4 ounces cream cheese for a creamy version

Method
 

  1. Layer the base: Place the sliced onion in the bottom of the slow cooker. This adds flavor and keeps the chicken from sticking.
  2. Add the chicken: Lay the chicken breasts (or thighs) on top of the onions in a single layer if possible.
  3. Season well: Sprinkle taco seasoning, garlic powder, cumin, smoked paprika, salt, and pepper over the chicken.
  4. Pour the salsa: Pour the salsa evenly over the chicken. If using corn or black beans, add them now.
  5. Cook low and slow: Cover and cook on Low for 4 to 6 hours or on High for 2.5 to 3.5 hours, until the chicken is very tender and easy to shred. Thighs may need an extra 30 minutes.
  6. Shred the chicken: Transfer the chicken to a cutting board and shred with two forks. Return the shredded chicken to the slow cooker and stir to coat in the sauce.
  7. Finish with lime: Stir in the lime juice. Taste and add more salt or pepper if needed. If making the creamy version, stir in the cream cheese now, cover for 5–10 minutes, and mix until smooth.
  8. Serve: Spoon into warm tortillas, over rice or quinoa, on greens for a salad, or in baked potatoes. Garnish with cilantro and your favorite toppings like avocado, shredded cheese, sour cream, or pickled jalapeños.