Slow Cooker Salsa Chicken

Tender chicken, salsa, green chile, and black beans are simmered together in the crock-pot and then scooped into warm tortillas to create the easiest, tastiest, salsa chicken tacos and burritos.

This slow cooker salsa chicken is also tasty when served over rice, wrapped in tortillas, or tossed into a salad.

Crockpot Chicken and Salsa

Chicken thighs or breasts are simmered throughout the day in your favorite salsa or roasted green chile. Over the past 15 years, I’ve made this with just salsa, just green chile, and a combination of both.

Whichever way you make it, this slow cooker salsa chicken is likely to become a regular dinner on your meal plan. Our go-to flavor combination is half green chile and half salsa.

The chicken isn’t especially spicy, but it is always loaded with great flavor. You can kick up that flavor even further with a bit of homemade chicken taco seasoning in the mix too.

Slow Cooker Salsa Chicken

Salsa chicken tacos are something we make regularly and I owe all of that easy deliciousness to my crockpot. All you have to do is combine chicken and salsa in the slow cooker, add some black beans if you like, and walk away. When you’re ready to eat, shred the chicken and scoop it into tortillas. Dinner doesn’t get any easier!

Slow cookers or crockpots are an appliance of which I have more than one. If you are an avid slow cooker user like I am, you might understand the need for more than one. So, let’s talk about my favorites:

First up is this 6-quart slow cooker that has a locking lid. These crockpots are fantastic for transporting foods. Mine has gone everywhere from church potlucks to barbecues, game nights to Thanksgiving dinner. However, fair warning, these slow cookers run crazy hot. Low is closer to a boil than a simmer, the warm setting actually simmers. So trust me when I say HIGH is high.

My everyday slow cooker is this 8-quart Crockpot. It’s my go-to appliance for cooking large roasts and big batches of chili. Fun fact: did you know that a full 4-quart cooker, actually cooks more slowly than a half-full 8-quart cooker?

For just cooking a few pounds of chicken to shred for enchiladas or other smaller recipes, this 3-quart version is perfect.

If you aren’t a fan of the idea of keeping more than one slow cooker in the house, these CrockPockets are a game-changer when it comes to preparing and holding multiple dishes at the same time. They slide into a standard 6-quart crockpot, dividing it into two sections that are perfect for serving different side dishes or keeping taco fillings warm for parties.

Crockpot Chicken in Salsa

You’ll need the following ingredients for this recipe:

• boneless skinless chicken thighs or breasts
• salsa and/or roasted green chile
• taco seasoning
• black beans or pinto beans
• Optional for serving: shredded Mexican blend cheese, cilantro, and/or green onions

Recipe for Chicken and Salsa in the Crockpot

Combine the chicken, salsa and/or green chile, and taco seasoning in the slow cooker. Cover and cook on HIGH for 4 hours (or LOW for 6 hours) until the chicken shreds easily.

Use tongs or a couple of forks to shred the chicken in the slow cooker and toss with the juices. Add the beans. Cover again and allow the beans to warm for 30-60 minutes.

Serve the chicken and black beans over rice, in tortillas, over tortilla chips to make nachos, or toss into a salad.

Salsa Chicken Tacos

These salsa chicken tacos are dinner at our house at least once a month, if not more frequently.

If you’re looking for more taco night ideas, try this Mexican Pulled Pork in warm tortillas, with a squeeze of lime and a sprinkling of cotija cheese, these tacos are always a hit.

This best ever taco meat is another of our go-to options for easy meals when paired with salads, tacos, and rice.

Fish Tacos with Jalapeno Lime Sauce are a refreshing twist on taco night. (And you can make them in under 20 minutes!)

Taco Salad and Taco Soup are a couple more super easy dinners that you’ll want to keep in your back pocket for busy weeknights.

{originally published 9/20/21 – recipe notes and photos updated 4/4/24}