With just 2 ingredients this recipe for Crock-Pot Easy Salsa Chicken could not be any simpler to make. Use the cooked chicken in your favorite Mexican inspired recipes!
Slow Cooker Easy Salsa Chicken
With only 2 ingredients this recipe for salsa chicken cooked in the slow cooker could not be any easier to make. Just add a couple boneless skinless chicken breasts (or thighs if you prefer dark meat) to your slow cooker (a 4 to 6 quart size works great here) and dump in 2 cups of your favorite brand of salsa.
And then you let your chicken cook for a few hours until done.
Once the chicken is done, you can eat the chicken breasts whole as part of a meal. But I like to shred or dice the cooked chicken and use it in whatever Mexican inspired dishes I want to make for my family.
Uses for Crock-Pot Easy Salsa Chicken:
- Burrito Bowls
I also like to double the recipe and use a larger slow cooker (6 quart or larger) so that I can freeze bags of the shredded chicken meat for easy meal prep on days where I don’t have a lot of time.
Just this Sunday I pulled a bag of frozen salsa chicken out, heated it up with a can of pinto beans and made chimichangas for dinner for the family. A huge hit with my teenage boys! They loved topping their chimichangas with sour cream, pico de gallo and guacamole. YUM 🙂
This recipe for Crock-Pot Easy Salsa Chicken is Weight Watchers Friendly on the new Personal Points plan. You can see the WW personal points for this recipe here on the Weight Watchers website. Click here for MORE of our Weight Watchers Recipes
Crock-Pot Easy Salsa Chicken Recipe
- Place chicken breasts in the bottom of a 4 to 6 quart slow cooker and then dump the salsa on top.
- Cover and cook on HIGH for 3 to 4 hours or until chicken is cooked through.
- Remove chicken from slow cooker and either eat whole or shred or dice chicken to use in your favorite Mexican inspired meals such as burritos, tacos, nachos, burrito bowls, etc.