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Slow Cooker Salsa Chicken - Blog-1

Slow Cooker Salsa Chicken

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  • 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
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