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Easy Salsa Chicken

This super simple chicken recipe cooks in the crockpot for a delicious meal with little to no cleanup!
Course Main Course
Cuisine Mexican
Keyword Easy Salsa Chicken
Prep Time 7 minutes
Cook Time 6 hours
Total Time 6 hours 7 minutes
Servings 4 people


  • 4 pounds boneless skinless chicken breasts or thighs
  • 2 32 oz. jars of chunky salsa
  • 2 tablespoons  softened butter
  • 1 tsp crushed red pepper flakes
  • salt & pepper
  • 1 can black beans optional; cooking day only
  • cooked rice optional: for cooking day only
  • fajita shells optional; cooking day only
  • 1 8 oz.bag shredded cheddar cheese optional: for cooking day only


  1. Whisk together salsa, butter, and red pepper flakes. (Note: If using chicken thighs omit the butter.)

  2. Cut chicken breasts in half and then divide into 2 gallon size freezer bags (be sure to label bags first!) Then divide salsa mixture into bags over chicken; freeze until needed.
  3. On cooking day, place frozen chicken directly into crockpot. Cook on high 4-5 hours, or on low 5-6 hours.
  4. Once cooked shred chicken and place back into crockpot.
  5. Optional! If desired, rinse black beans and then add to crock pot.
  6. Serve in fajita shells, over rice and with cheese or sour cream if desired.

Recipe Notes

If using chicken breasts you will need to adjust the cooking time.