Miley This Crockpot Homemade Salsa Chicken recipe is the easiest way to make shredded chicken for a crowd. Instead of standing at the stove, flipping chicken breasts to order, you pile seasoned meat into a slow cooker, douse it in a rich, garlicky salsa, and cook it until tender and juicy.
It’s a breeze to make on the morning you plan to serve it, but you can also assemble it a day ahead and let it sit overnight in the fridge. The next morning, just pop the insert in the crockpot, set it to low, and cook!
This Crockpot Homemade Salsa Chicken is saucy on the outside and moist and flavorful in the middle, sort of like a taco filling without the fuss. Topped with a sprinkle of cilantro, it’s just as good as classic tacos, if not better.
Why You’ll Love This Recipe
Hands free cooking: The slow cooker does all the work.
Bold flavor: Fresh salsa builds deep taste as it cooks.
Tender chicken: Meat stays soft and juicy for easy shredding.
Simple prep: A few fresh items start the whole dish.
Meal friendly: Leftovers stay great for days.
Ingredients
For the Homemade Salsa
- 8 medium tomatoes, halved
- 2 medium onions, quartered
- 6 cloves garlic, peeled
- 4.5 ounce mild diced green chiles
- ½ cup fresh cilantro
- 2 tablespoons lime juice, freshly squeezed
- ½ teaspoon salt
- ½ teaspoon pepper
For the Chicken
- 2 pounds chicken breasts boneless skinless, about 4 pieces
- 1 cup Mexican blend cheese, shredded
Step by Step Instructions
1. Make the Fresh Salsa
Place tomatoes, onions, garlic, green chiles, cilantro, lime juice, salt, and pepper into a food processor. Pulse until the mixture looks chunky yet blended. The texture should feel spoonable with visible pieces. Taste and adjust seasoning if needed. Set the salsa aside while you prep the chicken.
2. Prep the Chicken
Lay the chicken breasts flat inside the crockpot in a single layer. This helps them cook evenly and soak up flavor. Pat them dry lightly so the salsa sticks better once added.
3. Add the Salsa
Pour the fresh salsa directly over the chicken. Use a spoon to spread it so every piece gets covered. The tomatoes and onions release juice as they cook, which creates a natural sauce around the chicken.
4. Slow Cook
Cover the crockpot with the lid. Cook on low for six to seven hours until the chicken turns very tender. The chicken should pull apart easily with a fork once fully cooked.
5. Shred the Chicken
Remove the chicken from the crockpot and place it on a plate. Use two forks to shred it into bite sized pieces. Return the shredded chicken back into the salsa sauce inside the crockpot. Stir gently so everything blends together.
6. Add Cheese
Sprinkle the shredded Mexican blend cheese over the chicken. Place the lid back on and let it sit for about ten minutes until the cheese melts into the sauce.
7. Final Stir and Serve
Stir once more so the cheese mixes throughout. The chicken should look creamy, saucy, and ready to scoop. Serve hot straight from the crockpot.
Tips and Variations
Pulse fewer times for bigger tomato pieces.
Add extra green chiles for more heat.
Leave the lid off for ten minutes near the end.
Stir in more cilantro before serving.
Store cooled chicken in airtight containers.
Serving Suggestions
Crockpot Homemade Salsa Chicken fits many meals. Spoon it over warm rice for a simple dinner. Pile it into tortillas with extra cheese for easy wraps. It also works well on top of baked potatoes with a little sour cream.
When friends visit, I keep the crockpot on warm and let everyone build their own plates. The chicken stays moist and flavorful long after cooking ends.
Frequently Asked Questions
Can I use canned tomatoes?
Fresh tomatoes give the best flavor though canned still work.
How long does it keep?
Store leftovers in the fridge for up to four days.
Can I shred it inside the crockpot?
Yes, use two forks carefully to keep the pot safe.
Does the salsa taste fresh after cooking?
Yes, lime and cilantro keep the flavor bright.
Can I double the recipe?
Yes, use a larger crockpot and keep the same cook time.
Final Thoughts
Crockpot Homemade Salsa Chicken brings ease and comfort together in one pot. The chicken turns tender, the sauce stays bold, and dinner feels ready without effort. It works for busy days and relaxed weekends alike.
Crockpot Homemade Salsa Chicken
Ingredients
For the Homemade Salsa
- 8 medium tomatoes halved
- 2 medium onions quartered
- 6 cloves garlic peeled
- 4.5 ounce mild diced green chiles
- ½ cup fresh cilantro
- 2 tablespoons lime juice freshly squeezed
- ½ teaspoon salt
- ½ teaspoon pepper
For the Chicken
- 2 pounds chicken breasts boneless skinless about 4 pieces
- 1 cup Mexican blend cheese shredded
Instructions
- Make the Fresh Salsa: Place tomatoes, onions, garlic, green chiles, cilantro, lime juice, salt, and pepper into a food processor. Pulse until the mixture looks chunky yet blended. The texture should feel spoonable with visible pieces. Taste and adjust seasoning if needed. Set the salsa aside while you prep the chicken.
- Prep the Chicken: Lay the chicken breasts flat inside the crockpot in a single layer. This helps them cook evenly and soak up flavor. Pat them dry lightly so the salsa sticks better once added.
- Add the Salsa: Pour the fresh salsa directly over the chicken. Use a spoon to spread it so every piece gets covered. The tomatoes and onions release juice as they cook, which creates a natural sauce around the chicken.
- Slow Cook: Cover the crockpot with the lid. Cook on low for six to seven hours until the chicken turns very tender. The chicken should pull apart easily with a fork once fully cooked.
- Shred the Chicke: Remove the chicken from the crockpot and place it on a plate. Use two forks to shred it into bite sized pieces. Return the shredded chicken back into the salsa sauce inside the crockpot. Stir gently so everything blends together.
- Add Cheese: Sprinkle the shredded Mexican blend cheese over the chicken. Place the lid back on and let it sit for about ten minutes until the cheese melts into the sauce.
- Final Stir and Serve: Stir once more so the cheese mixes throughout. The chicken should look creamy, saucy, and ready to scoop. Serve hot straight from the crockpot.
