Slow Cooker Salsa Chicken
Slow cooker salsa chicken is one of the easiest weeknight dinners: chicken, salsa and a few spices cook while you are busy. The result is juicy shredded chicken you can use in tacos, bowls or burritos.
- 4 h 10 minTotal time
- 6Servings
- 260kcal / serving
- 38 gProtein
The salsa acts as both the cooking liquid and the sauce, so there is nothing else to add. A squeeze of lime at the end brightens everything.
The science: why this works
- The acid and moisture in salsa keep the chicken tender and juicy during the long cook.
- Cooking on low gives the chicken time to relax and become tender without drying out.
- Shredding the chicken back into the juices lets it soak up sauce and stay moist.
- Lime juice and cilantro at the end add fresh flavor that would be lost with long cooking.
Moist heat keeps chicken juicy
Chicken breast is lean, so it dries out easily. The slow cooker traps moisture and cooks at a steady, gentle temperature. Pulling the chicken as soon as it reaches 165°F (74°C), then returning it to the juices, helps it stay moist.
Learn: Cooking juicy chicken breast →Fresh finish
Long cooking mellows and dulls bright flavors. Stirring in fresh lime juice and cilantro after cooking adds back the sharp, fresh notes that make the dish taste lively. Always finish slow cooker meals with something fresh.
Learn: Finish with fresh herbs →Slow Cooker Salsa Chicken
4 h 10 min · 6 servings · Mexican · Main course
Ingredients
Makes 6 servings
- 900 gchicken breasts, boneless, skinless
- 2cups salsa (your favorite jarred)
- 1 can(400 g) black beans, drained and rinsed
- 240 mlfrozen corn
- 1 tbspchili powder
- 2 tspground cumin
- 1 tspgarlic powder
- 1 tspsalt
- 2 tbsplime juice
- 60 mlchopped cilantro
- Tortillas, rice, avocado and sour cream, to serve
Method
Tips for the best result
- Check the chicken early, around 3 hours on low, since breasts vary and can overcook.
- Use thighs instead of breasts if you want extra juicy, forgiving chicken.
- Cook the chicken in a single layer if you can, so it cooks evenly.
Mistakes to avoid
- Overcooking the chicken: it turns dry and stringy, so check the temperature at 3 to 4 hours.
- Skipping the shred-and-soak step: the chicken is drier, so return it to the sauce for 10 minutes.
- Adding the lime too early: the flavor fades, so add it at the end.
Variations and swaps
- Add a chopped chipotle in adobo for smoky heat.
- Stir in 115 g cream cheese at the end for a creamy version.
- Serve in a burrito bowl with rice, lettuce and cheese.
- Swap chicken breasts for thighs, cooking 1 hour longer if on low.
- Swap black beans for pinto beans or leave them out.
Storing and reheating
Refrigerate within 2 hours for up to 4 days. Freeze for up to 3 months and reheat to 165°F (74°C). Great for meal prep.
Slow Cooker Salsa Chicken: questions
How long does salsa chicken take in a slow cooker?
It takes 4 to 5 hours on low or 2 to 3 hours on high. Cook until the chicken reaches 165°F (74°C) and shreds easily.
Can I use frozen chicken for salsa chicken?
It is safest to thaw the chicken first. Cooking from frozen can leave it in the unsafe temperature range for too long in a slow cooker.
What can I serve with salsa chicken?
It is great in tacos, burritos and quesadillas, or over rice. It also works on salads and nachos.
Why is my salsa chicken watery?
Chicken releases juice as it cooks. Uncover for the last 30 minutes or stir in a little cornstarch slurry to thicken the sauce.
