# 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.

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.

- Total time: 4 h 10 min (prep 10 min, cook 4 h)
- Serves: 6
- Per serving (estimated): 260 kcal, 38 g protein
- Cuisine: Mexican. Category: Main course. Diet: dairy-free, gluten-free, high-protein.

## Ingredients

- 900 g chicken breasts, boneless, skinless
- 2 cups salsa (your favorite jarred)
- 1 can (400 g) black beans, drained and rinsed
- 1 cup frozen corn
- 1 tbsp chili powder
- 2 tsp ground cumin
- 1 tsp garlic powder
- 1 tsp salt
- 2 tbsp lime juice
- 1/4 cup chopped cilantro
- Tortillas, rice, avocado and sour cream, to serve

## Method

1. Stir the chili powder, cumin, garlic powder and salt together in a small bowl.
2. Put the chicken in the slow cooker in a single layer and sprinkle the spice mix over both sides.
3. Pour the salsa over the chicken. Add the black beans and corn on top.
4. Cover and cook on low for 4 to 5 hours, or on high for 2 to 3 hours, until the chicken reaches 165°F (74°C) in the thickest part.
5. Move the chicken to a board and shred it with two forks. It should pull apart easily.
6. Return the chicken to the slow cooker and stir it into the juices. Let it sit 10 minutes so it soaks up the sauce.
7. Stir in the lime juice and cilantro. Taste and add salt if needed.
8. Serve in tortillas, over rice, or in bowls with avocado and sour cream.

## Why it 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.

## The science

- **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.
- **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.

## Tips

- 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.

## Storage

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.

## FAQ

**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.

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Source: https://cookingscientist.com/recipes/slow-cooker-salsa-chicken (Cooking Scientist). Learn the science of cooking in the Cooking Scientist app for iPhone and iPad: https://apps.apple.com/app/id6830326846