Crockpot Salsa Chicken

This post has been sponsored by LA VICTORIA®. All thoughts and opinions are my own.

Super easy crockpot salsa chicken is made with a jar of LA VICTORIA® salsa and some spices. Perfect for meal prep or for a party, this chicken is flavorful and easy to make! Delicious on top of tacos, in salads or bowls, or inside a wrap! df

Hello, and welcome to one of my go-to recipes. This chicken is full of flavor, easy to make, and it's perfect for prepping for a full week of chicken that's ready to eat!

The star of this recipe is the salsa; my favorite salsa is LA VICTORIA® Salsa Thick'n Chunky Medium. Their salsa is made with simple ingredients and flavors that excite my belllly!

Let's get to the recipe.

What are the ingredients for Crockpot Salsa Chicken

The ingredient line up is easy peasy, baby!

• Salsa-I love the LA VICTORIA® Salsa Medium Thick'n Chunky, but they also have Salsa Thick'N Chunky Verde Medium and Salsa Organic Chunky varieties!
• Chicken Breasts
• Ground Cumin
• Ground Chili Powder
• Salt
• Pepper

Another chicken dinner I love is my chicken parmesan meatballs or chicken pot pie recipe.

How do you make crockpot salsa chicken

This recipe could not be easier. Start by placing two chicken breast in your crockpot. I used large chicken breasts, about 0.75 lb each for a total of 1.5 lbs. Season the chicken with salt and pepper. Since I was going for a Mexican theme, I added some ground cumin and chili powder. Those are two of my all-time favorite spices!! 

Now, the star of the show: La Victoria Salsa. Pour a whole 16oz jar over the chicken breasts. You can easily double this recipe, just make sure to double the amount of salsa. You want all that juicy tomatoey goodness!!

As you can see, you can literally just pour it; it does not have to cover every inch of the chicken breasts. Now, let this baby cook.

After 2 hours, check the chicken breasts. I like to use a digital thermometer to know 100% my chicken is cooked fully. It should have a minimum internal temperature of 165F/74C-make sure to check the thickest part of the chicken, generally the middle.

To ensure success I highly recommend using an instant-read thermometer. I get SOOO much use out of my Thermapen Mk4 (affiliate link). From cooking filet mignon, tempering chocolate, roast turkey, making caramel, and more!

Use two forks to pull the chicken apart and then mix it all together with the gorgeous salsa. Now, try not to devour it straight from the crockpot-it smells that good!!

What can you make with crockpot salsa chicken

I usually make this chicken for tacos, but I use the leftovers for a salad or "bowl" style dinner (rice, beans, and typical taco toppings).

My favorite taco toppings are cheese, radishes, lettuce, and of course, salsa. I love to use the La Victoria Verde Salsa on top of my tacos. I can literally eat a bowl full of Verde salsa...mmmmm.

For another delicious chicken recipe try my chicken lettuce wraps!

Can you make Salsa Chicken ahead of time

Totally. The beauty of a crock pot is you can put it on in the morning before work, then come home to cooked dinner! Sometimes I make this chicken on a Sunday, then I have cooked and flavorful chicken for the first half of the week.

Fancy making a Mexican-themed night? Make sure you don't forget dessert!

This Salted Caramel Tres Leches Cake is absolutely fantastic!!

★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!

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Crockpot Salsa Chicken

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Super easy crockpot salsa chicken is made with a jar of LA VICTORIA® salsa and some spices. Perfect for meal prep or for a party, this chicken is flavorful and easy to make! Delicious on top of tacos, salads or bowls or inside a wrap!

• Total Time: 7 minutes
• Yield: 4 Servings 1x

Ingredients

Units USM Scale 1x2x3x

• 1.5lbs Chicken Breast
• 16 oz Jar LA VICTORIA® Salsa Thick'n Chunky Medium
• 1 Teaspoon Ground Cumin
• 1 Teaspoon Ground Chilli Powder
• ½ Teaspoon Salt
• ½ Teaspoon Pepper

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Instructions

1. Turn your slow cooker on to the low setting. Add the chicken breasts and sprinkle with all spices. Pour the entire jar of salsa on top then place the lid on. Cook for 2-3 hours, or until you reach an internal temperature of 165F/74C. 
2. When chicken is fully cooked use two forks to pull the chicken apart. Mix the sauce into the pulled chicken, serve immediately or turn to the keep warm setting. Store leftovers in an air-tight container in the fridge for up to 4days.

Notes

*Since this recipe is only for two large chicken breasts, it does cook quite quickly. If you double or triple the recipe, make sure to expect a longer cooking time

 

• Author: Elizabeth Waterson
• Prep Time: 5
• Cook Time: 2
• Category: Dinner
• Method: Slow Cook
• Cuisine: Mexican

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