This recipe for Crock Pot Salsa Chicken is my favorite go-to healthy dinner that is quick, easy and only requires TWO ingredients!

This recipe for Crock Pot Salsa Chicken is my favorite go-to healthy dinner that is quick, easy and only requires TWO ingredients!

Note: This post first appeared on February 3, 2014.  It has been updated with bright new photos, but it’s still the same delicious EASY recipe!

When it comes to meal planning for the week, THIS is my absolute favorite thing to make!  Salsa is extremely low in calories and is a great way to get those veggies in your diet without even trying.  It also just so happens to perfectly coat your chicken in the crock pot making it moist and flavorful while giving you TONS to enjoy all week!   Oh and did I mention this entire recipe requires just TWO ingredients, along with a little salt and pepper.  That’s it!  It doesn’t get much easier than that folks.  Simply throw your chicken into your crock pot, top with the salsa of choice and turn it on.  Done.  I can’t tell you how much of a lifesaver this recipe is for us during busy weeks and the shredded chicken makes perfect leftovers for healthy lunches!

Personally I like to eat my chicken over a salad because the salsa acts as a great dressing, but you could eat this mixed with brown rice, on a whole wheat bun or in a wrap and it also takes great all on its own with some veggies.  Any salsa will work too, just use your favorite!  THIS recipe just happens to be mine and the one I always use when making shredded chicken.  I love making my own at home because there is nothing more tasty then fresh salsa, but if you are looking for something quick, store-bought works perfectly!

This recipe for Crock Pot Salsa Chicken is my favorite go-to healthy dinner that is quick, easy and only requires TWO ingredients!
This recipe for Crock Pot Salsa Chicken is my favorite go-to healthy dinner that is quick, easy and only requires TWO ingredients!

Just a quick note, this does get pretty watery after slow cooking for a few hours so I like to remove the chicken, strain out the salsa then throw everything back in to shred.  Super easy though!  Let me just tell you that this makes a seriously delicious bowl mixed with black beans, peppers, brown rice and lettuce.  You could also add a little cumin and chili powder for even more flavor!

Like I said before, this is literally the EASIEST recipe you’ll ever make.  Hope you all enjoy it as much as we do!

5 from 3 votes

Crock Pot Salsa Chicken

This recipe for Crock Pot Salsa Chicken is my favorite go-to healthy dinner that is quick, easy and only requires TWO ingredients!
Prep Time: 5 minutes
Cook Time: 4 hours 30 minutes
Total Time: 4 hours 35 minutes
Servings: 6

Ingredients 

  • 4 large boneless, skinless chicken breasts
  • Salt and pepper
  • 2 cups favorite salsa
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Instructions 

  • Place chicken breasts in your crock pot, season with a little salt and pepper and cover completely with salsa. Set crock pot on the low setting and cook for 4 1/2 hours.
  • Place chicken in a bowl and strain out just the salsa, not the juice. Shred chicken using two forks and mix in strained salsa. Enjoy!

Notes

*Recipe inspired by He and She Eat Clean

Nutrition

Serving: 1cup | Calories: 160kcal | Carbohydrates: 8g | Protein: 24.8g | Fat: 2.7g | Saturated Fat: 0.8g | Sodium: 414.7mg | Fiber: 2.7g | Sugar: 4g

Nutrition information is automatically calculated, so should only be used as an approximation.

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As a self-proclaimed foodie and fitness enthusiast, I have a passion for cooking and a huge desire to show that living a healthy lifestyle can actually be easy and fun!  Feel free to use the meal guide above to find your new favorite meal ideas or the dietary guides to the right to narrow things down even more!

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64 Comments

  1. Anna says:

    5 stars
    I make it just like this (often 2 breasts and 1 cup of salsa). I don’t bother to strain out the juice because in the end when I shred the chicken it seems to just create a juicy sauce that can either been spooned up with the chicken. The other option is to use a slotted spoon to remove the shredded chicken for less sauce. We often use it to top nachos, make chicken quesadillas, or in tacos. Even just combined with beans and rice, it’s a hit. Leftovers are great in a chicken tortilla soup (although there are rarely leftovers!)

  2. Sherri M Fortun says:

    We made a version of this with my husbands homemade pico!! Beyond fantastic and so simple!!!

    1. Kelly says:

      So glad you liked this Sherri! 🙂

      1. Sherri says:

        We actually made this per directions and liked it too!!

  3. Lynne says:

    Made this for first time today. Very yummy! Thank you.