Chicken Thigh Recipe: Crockpot Salsa Chicken for Effortless Dinners

Place the chicken breasts in the bottom of a 6-quart crockpot or slow cooker.

Sprinkle the cumin, chili powder, garlic powder, salt, and pepper evenly over the chicken.

Pour the salsa over the seasoned chicken, coating each piece thoroughly.

Cover and cook on low for 6 hours (or high for 3 hours ), until the chicken is tender and reaches an internal temperature of 165 °F (74 °C).

Remove the lid and shred the chicken directly in the crockpot using two forks.

Stir in the black beans and corn (if using), then replace the lid and cook an additional 15 minutes to heat through.

Serve the shredded salsa chicken over rice, in warm tortillas for tacos or burritos, or alongside a crisp salad. Garnish with chopped cilantro and lime wedges if desired.

• 4 boneless, skinless chicken breasts  (about 1.2 pounds)
  • Choose evenly sized chicken breasts so they cook at the same rate in your crockpot dinner recipe .
• 1 (16 oz) jar mild or medium salsa
  • Opt for a chunky salsa verde or classic red salsa, depending on your flavor preference.
• 1 (15 oz) can black beans , drained and rinsed (optional)
  • Adding black beans to crockpot chicken  makes it a hearty, protein-packed meal.
• 1 cup frozen corn kernels  (optional)
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• ½ teaspoon garlic powder
• Salt and freshly ground black pepper  to taste
• 2 tablespoons chopped fresh cilantro  for garnish
• Lime wedges  for serving

These ingredients strike the perfect balance in this healthy crockpot chicken  recipe, delivering spice, sweetness, and a touch of acidity.

1. Pat chicken breasts dry  with paper towels to help the spices adhere better.
2. Season both sides of the chicken generously with salt , pepper , cumin , chili powder , and garlic powder . This simple dry rub for crockpot chicken  infuses every bite with a smoky, savory flavor.

1. Place the seasoned chicken breasts in the bottom of a 6-quart slow cooker.
2. Pour the entire jar of salsa  over the chicken, ensuring each piece is coated. For an extra kick, stir in a chopped jalapeño or a dash of hot sauce.
3. Add the drained black beans  and frozen corn  around the edges, making the recipe a complete crockpot chicken and bean chili  in one pot.

1. Cover and cook on Low for 6–7 hours  or High for 3–4 hours .
2. It's done when the chicken registers 165 °F  on an instant-read thermometer and shreds easily with two forks.

1. Remove the chicken breasts and place them on a cutting board. Use two forks to shred the meat into bite-sized pieces—this is your signature crockpot shredded chicken .
2. Return the shredded chicken to the slow cooker, stir well to soak the flavorful juices, and let it warm for 5 minutes.

• Avoid Overcooking:  Chicken can become stringy if left too long in a slow cooker. Aim for the lower end of the cooking window and check at the 6-hour mark.
• Layer Ingredients Strategically:  Place heartier add-ins like beans and corn around the edges, where the heat is gentler, to prevent them from becoming mushy.
• Add Fresh Lime Juice at the End:  Just before serving, a squeeze of fresh lime brightens the entire slow cooker chicken taco, filling  with zesty citrus notes.
• Use Broth for Extra Moisture:  If you prefer more sauce, replace half the salsa with low-sodium chicken broth for a saucier crockpot chicken dinner .

• Warm tortillas  (corn or flour) loaded with shredded chicken, shredded cheese, diced onions, and fresh cilantro make the ultimate crockpot chicken tacos .

• Layer rice, beans, shredded chicken from the crockpot , sautéed peppers, and avocado slices for a healthy, meal-prep-friendly crockpot chicken bowl .

• Split baked sweet potatoes and fill with salsa chicken, Greek yogurt, and chopped cilantro for a sweet-and-savory twist on this easy crockpot chicken recipe .

• Mix cooled, shredded chicken with plain Greek yogurt, lime juice, and chopped veggies for a creamy crockpot chicken salad , perfect in a lettuce wrap or tortilla.

• Refrigerate:  Transfer cooled chicken and juices to an airtight container for up to 4 days.
• Freeze:  Portion chicken into freezer-safe bags with a scoop of sauce. Freeze for up to 3 months.
• Reheat:  Gently warm in the microwave or stovetop over low heat, adding a splash of broth or salsa to keep it moist.

• Hands-Off Cooking:  Spend 10 minutes prepping, then forget about it until dinner.
• Versatile Leftovers:  These can be transformed into tacos, salads, bowls, and more—perfect for meal prep crockpot chicken lunches .
• Flavorful & Healthy:  Lean protein meets bold Mexican-inspired spices, making it a nutritious choice for any diet.

With this crockpot chicken recipe , you've unlocked the secret to effortless, flavorful dinners that fit any weeknight schedule. Bookmark this guide, invite your friends, and get ready to enjoy the juiciest slow-cooker salsa chicken  you've ever tasted!