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white plate filled with salsa chicken, beans, zucchini, garnished with sour cream and cilantro
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4.27 from 49 votes

Easy 2-Ingredient Slow Cooker Salsa Chicken Recipe

This is the EASIEST slow cooker recipe EVER! Just TWO ingredients: salsa and chicken makes delicious juicy shredded chicken that can be used in tacos, enchiladas, over rice, over salad and more!
Prep Time5 minutes
Cook Time6 hours
Total Time6 hours 5 minutes
Course: Main Course
Cuisine: Mexican
Keyword: crock pot salsa chicken, salsa chicken, slow cooker chicken
Servings: 6
Author: Martha McKinnon | Simple Nourished Living

Ingredients

  • 1-1/2 pounds lean skinless chicken thigh filets
  • 1-1/2 cups thick and chunky salsa

Instructions

  • Ideal slow cooker size: 4-Quart.
  • Place the chicken in your slow cooker. Top with the salsa.
  • Cover and cook on LOW until the chicken is tender, 4 to 6 hours.
  • When cooked, remove the chicken and set on a large plate or cutting board and shred with two forks.
  • Add the shredded chicken back into the crock pot with the pots juices. Season to taste with salt and pepper, if desired.

Notes

Serving size: 1/2 cup
WW Points: 0
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Additions and Variations
Different salsas: there are so many choices available today - red, green, chipotle, black bean, fruit, etc.
Different meats: substitute lean pork or beef for the chicken.
Additional spice: add spices such as chili powder, cumin, garlic powder, etc. to boost the flavor.
Vegetarian: substitute beans—black, white, pinto, garbanzo beans—for the chicken.
Chicken and bean: stir in a can of rinsed and drained beans.
More veg: add chopped onion, bell pepper, jalapeño, corn, etc.

Nutrition

Serving: 1/2 cup | Calories: 187kcal | Carbohydrates: 3g | Protein: 30g | Fat: 8g | Fiber: 1g