Crock Pot Salsa Chicken

This crock pot chicken meal has just a few ingredients and goes together in minutes. Use it right away, or place it in your freezer for an easy dinner. (see freezer meal note below). If you do freeze it, be sure the bag is completely defrosted before using. Serve the salsa chicken pieces whole, in tacos, burrito bowls, or enjoy as is! The juice this creates as it cooks is delicious! Barb L.

Serves: 8, about ½ cup per serving


2 lbs boneless chicken breasts

2 cups salsa (use one you really like such as Ortega or your favorite from a Mexican Restaurant), your choice of spiciness

1 Tbsp cumin

1 Tbsp chili powder, your choice of spiciness

½ tsp Flying Olive Chipotle (some spiciness), Harissa (quite spicy), Garlic, or Cilantro and Roasted Onion, or a Combination of Choice, plus a little more for oiling the pot

1-2 lime wedges, if desired


Add your choice of Flying Olive Extra Virgin Olive Oil of Chioice to the Crock Pot. Oil the pot well. Combine the remaining ingredients in the base of a 5 quart slow cooker.

Cook on low for 3-4 hours.

Serve whole pieces, spooning on the sauce or shred the chicken with two forks and toss in the cooking liquid for tacos, tostadas, or filling for your favorite enchiladas, burritos, nachos, or baked potatoes.

Taste and adjust salt. A squeeze of lime helps brighten the flavors up, too.

To Make a Freezer Crockpot Meal

Combine all ingredients in a gallon-sized freezer bag.

Squeeze out extra air.

Freeze flat for up to 3 months.

Inspired from a recipe by

Submitted by Barb L.