The Best Slow Cooker Salsa Chicken

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Slow Cooker Salsa Chicken! All you need are 5 easy ingredients to make this super flavorful and versatile shredded salsa chicken.

Slow Cooker Salsa Chicken - Blog-1

Instructions For This Easy Slow Cooker Salsa Chicken:

  • 505 Southwestern® You want to use a really good salsa, because this is what is going to flavor the chicken. And you can use homemade or store bought. A great store bought version is this Hatch Valley Green Chile Chunky Salsa. It is certified Non-GMO, Gluten Free & Vegan. This is the star of the show! It’s made up of simple and delicious ingredients: authentic Hatch Valley Green Chiles, fresh tomatoes, jalapeño peppers, garlic powder, salt and lime juice concentrate. That’s it. And it has tons of great flavor to.
  • Chicken – This chicken takes just a handful of ingredients that you likely have in your pantry. And it only takes a couple of minutes to throw together too. Once cooked, you shred it and add to whatever dish you want. Easy peasy, right?!? (Just a heads up: the chicken will release a lot of its own juices while cooking. But, don’t worry, once it’s mixed up it will be absorbed perfectly).
  • Spices – In addition to salt and pepper, add these 3 ingredients: ground cumin, garlic powder, and smoked paprika. With the addition of the smoked paprika, you’ll get a nice smoky flavor. The flavor is sweet and cool without adding any heat to the dish. (Please make sure to add smoked paprika. Regular paprika will yield a different flavor profile).
  • Cook Time – Cover and cook on high for 4 hours, checking around the 3 1/2 hour mark. Just test with a fork, and if it easily shreds then it is ready. And if not, give it some more cook time.

What Goes Well With This Chicken:

And, for more chicken recipes, please give these a try:

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Slow Cooker Salsa Chicken - Blog-1

Slow Cooker Salsa Chicken

  • Author: Naomi
  • Prep Time: 5 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 5 minutes
  • Yield: 6 + people 1x


Slow Cooker Salsa Chicken! All you need are 5 easy ingredients to make this super flavorful and versatile shredded salsa chicken.


Units Scale
  • 4 Boneless, Skinless Chicken Breasts (about 2 lbs. total)
  • 1 16 oz jar 505 Southwestern® Hatch Valley Green Chile Chunky Salsa (Medium)
  • Freshly Ground Black Pepper, to taste
  • Himalayan Pink Salt, to taste
  • Ground Cumin
  • Garlic Powder
  • Smoked Paprika


  1. Chicken: Place the chicken in the slow cooker. Season both sides of the chicken with salt and pepper, and then coat the chicken with a good amount each of the cumin, garlic powder and smoked paprika. (I like to be generous with these 3 spices, especially with the smoked paprika).
  2. Cook: Next, cover all the chicken with the salsa. Cover and cook on high for 4 hours, (or low for 6-8 hours), or until the chicken shreds easily with a fork.
  3. Shred and toss: Shred the chicken in the slow cooker and toss with the remaining juices until well combined.
  4. How to use: Serve immediately or refrigerate in an airtight container for up to 5 days. This chicken also freezes well.
  • Category: Main Course
  • Cuisine: Mexican

Keywords: Chicken Recipes, Dairy-Free Recipes, Easy Chicken Recipes, Gluten-Free Recipes, Slow Cooker Recipes

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The Best Slow Cooker Salsa Chicken


    1. Hi! Yes, I did not give specific measurements for this recipe. However, you just want to be generous with each spice, coating each side of the chicken generously. Hopefully this helps!

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