3-Ingredient Crock Pot Salsa Chicken
This easy 3-ingredient Crock Pot Salsa Chicken is one of those recipes you’ll want to keep in your back pocket for busy weeks. With just chicken breasts, salsa, and taco seasoning, you can make a big batch of tender, flavorful shredded chicken with almost no effort!
Cook it low and slow for 5–6 hours, shred the chicken right in the crock pot, and you’ve got an easy protein ready for tacos, burrito bowls, quesadillas, nachos, salads, and more.
Even better, this salsa chicken is meal-prep friendly and freezer friendly, so you can make 3 pounds at once and save some for another meal.
Love meal prepping? Try this easy meal prep shredded chicken, freezer friendly mini meatballs, make ahead breakfast sandwiches and this batch taco meat recipe.
Why You’ll Love This Salsa Chicken
- Only 3 ingredients
- Practically no prep work
- Great for meal prep
- Freezer friendly
- Makes a big batch
- Can be used in so many different meals
- Perfect for busy weeknights
- No need to brown or sear the chicken
Ingredients
You’ll need:
- 3 pounds boneless, skinless chicken breasts
- 16 ounces salsa — use your favorite mild, medium, or hot salsa
- 1 packet taco seasoning
- Crock pot- a 6 quart (or larger if you’re making a double or triple batch) I love this crock pot and I use it all the time.
That’s it!
How to Make 3-Ingredient Salsa Chicken
1. Add everything to the crock pot.
Place the chicken breasts in the crock pot.
Sprinkle the taco seasoning over the chicken, then pour the salsa over the top.
2. Cook.
Cover and cook on LOW for 5–6 hours, or until the chicken is cooked through and tender.
Chicken should reach an internal temperature of 165°F.
3. Shred the chicken.
Remove the chicken breasts and shred with two forks, or shred the chicken directly in the crock pot using a hand mixer on low speed.
Return the shredded chicken to the salsa and stir well so the chicken gets coated in all that flavorful salsa.
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Meal Prep Instructions
This recipe makes a large batch, making it perfect for meal prep.
Once the chicken has cooled, divide it into individual meal-prep containers. Keep the chicken refrigerated and use it within 3–4 days.
You can also portion the chicken into freezer-safe containers or freezer bags for later.
For easy grab-and-go meals, freeze the chicken in individual portions. Label each container with the date and amount of chicken inside.
To Reheat
Thaw frozen salsa chicken in the refrigerator overnight, then reheat in the microwave or in a skillet over medium-low heat until hot.
If the chicken seems dry, add a spoonful of salsa or a splash of chicken broth before reheating.
How to Use Salsa Chicken
The best thing about this recipe is that you don’t have to eat the same meal every night!
Here are some of my favorite ways to use the chicken:
🌮 Salsa Chicken Tacos
Warm up the chicken and pile it into tortillas. Add shredded lettuce, cheese, tomatoes, avocado, sour cream, or your favorite taco toppings.
🥣 Burrito Bowls
Add salsa chicken to a bowl with rice, black beans, corn, lettuce, cheese, avocado, and salsa.
🧀 Chicken Quesadillas
Spread shredded cheese and salsa chicken between two tortillas and cook in a skillet until golden and crispy.
🥑 Chicken Taco Salads
Start with lettuce or your favorite salad greens and add salsa chicken, corn, black beans, tomatoes, cheese, avocado, and tortilla strips.
🌯 Burritos
Fill a large tortilla with salsa chicken, rice, beans, cheese, and your favorite toppings. Roll it up and serve immediately or wrap individually for meal prep.
🧀 Chicken Nachos
Spread tortilla chips on a baking sheet and top with salsa chicken and shredded cheese. Bake until the cheese is melted, then add your favorite toppings.
🍚 Salsa Chicken & Rice
Serve the chicken over rice with black beans, corn, avocado, and extra salsa for an easy dinner.
🌮 Taco Bowls for Meal Prep
Divide cooked rice, salsa chicken, black beans, and corn between meal-prep containers. Keep toppings like cheese, sour cream, avocado, and salsa separate until you’re ready to eat.
🥪 Chicken Sandwiches or Wraps
Use the shredded chicken in a wrap with lettuce, cheese, avocado, and ranch or a creamy taco sauce.
Can I Freeze Salsa Chicken?
Absolutely! This chicken freezes beautifully.
Allow the cooked chicken to cool completely, then place it in freezer-safe bags or containers. Remove as much excess air as possible and freeze for up to 3 months for best quality.
I like to freeze it in smaller portions so I can pull out exactly what I need for tacos, quesadillas, or a quick dinner.
Tips & Variations
Use your favorite salsa. Mild salsa keeps this family-friendly, but medium or hot salsa works great if you like more heat.
Add extra flavor. Stir in a squeeze of lime juice or some chopped fresh cilantro after shredding.
Make it a complete meal. Serve the chicken with rice and beans, or add it to tortillas with your favorite taco toppings.
Use chicken thighs. Boneless, skinless chicken thighs can be substituted for the chicken breasts. Cooking time may vary, so always check that the chicken reaches 165°F.
Don’t skip the salsa. The salsa provides both flavor and moisture while the chicken cooks, which is what makes this recipe so easy!
Frequently Asked Questions
Can I use frozen chicken breasts?
For food safety, I recommend starting with thawed chicken breasts for this recipe rather than putting frozen chicken directly into the crock pot.
How long does salsa chicken last in the refrigerator?
Store cooked salsa chicken in an airtight container in the refrigerator for 3–4 days.
Can I freeze shredded salsa chicken?
Yes! Cool the chicken completely, portion it into freezer-safe containers or bags, and freeze for up to 3 months for best quality.
Can I use a different type of salsa?
Absolutely! Use mild, medium, hot, chunky, or your favorite homemade salsa.
How much chicken does this recipe make?
Three pounds of chicken makes a large batch of shredded chicken, making it especially useful for meal prep, feeding a family, or freezing portions for later.
The Easiest Meal Prep Chicken
If you’re trying to make dinner easier during a busy week, this 3-Ingredient Crock Pot Salsa Chicken is a great recipe to have ready in the refrigerator or freezer.
Make it once, then turn it into tacos Monday, quesadillas Tuesday, burrito bowls Wednesday, and nachos later in the week!
One crock pot of chicken = several easy meals. That’s my kind of meal prep!
More Crock Pot Chicken Recipes
- Cranberry Orange Chicken
- Chicken Piccata
- Meal Prep Shredded Chicken
- Nashville Chicken Sandwiches
- Sweet Chicken Chili Dip
- Chicken Enchilada Soup
- Chicken Ramen
- Chicken Parmesan Soup
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3-Ingredient Crock Pot Shredded Salsa Chicken
Equipment
- crock pot 6 quarts or larger
Ingredients
- 3 pounds boneless skinless chicken breasts
- 16 ounces salsa
- 1 packet taco seasoning
Instructions
- Place chicken breasts in the crock pot.
- Sprinkle taco seasoning over the chicken.
- Pour salsa over the top.
- Cover and cook on LOW for 5–6 hours, or until the chicken reaches 165°F and is tender.
- Remove chicken and shred with two forks, or shred directly in the crock pot.
- Stir shredded chicken into the salsa.
- Serve immediately, refrigerate for meal prep, or cool completely and freeze in portions.
Notes
Nutrition
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