This slow cooker 5-ingredient salsa chicken is exactly the kind of cozy, low-effort dinner I lean on during a busy workweek. You literally pour jarred salsa and four pantry-friendly ingredients over raw chicken breasts in your slow cooker, set it, and walk away. A few hours later, you’ve got tender, flavorful shredded chicken that tastes like it took way more effort than it did. It’s loosely inspired by the kind of “dump-and-go” crockpot meals many of us grew up with in the Midwest, but streamlined to just five ingredients you probably already have on hand.
Serve this salsa chicken spooned over warm rice or quinoa with a squeeze of lime, or tuck it into tortillas for easy tacos. It’s also great over a bed of lettuce for a quick burrito bowl with whatever toppings you have: shredded cheese, sour cream or Greek yogurt, avocado, and crushed tortilla chips. Leftovers reheat really well, so I like to pack them with some frozen corn and rice for grab-and-go lunches during the week.
Slow Cooker 5-Ingredient Salsa ChickenServings: 6
Ingredients
2 lb boneless, skinless chicken breasts
1 (16 oz) jar chunky salsa (mild, medium, or hot)
1 (15 oz) can black beans, drained and rinsed
1 cup frozen corn (no need to thaw)
1 tsp ground cumin
1/2 tsp kosher salt (optional, to taste)
Directions
Place the raw chicken breasts in an even layer on the bottom of your slow cooker.
Sprinkle the ground cumin and salt (if using) evenly over the chicken breasts.
Pour the drained and rinsed black beans and the frozen corn over the chicken, spreading them out a bit but not worrying if everything is perfectly even.
Open the jar of salsa and pour the entire jar over the chicken and other ingredients in the slow cooker, making sure the chicken is mostly covered. This is your main sauce, so don’t skimp.
Cover the slow cooker with the lid and cook on LOW for 4–6 hours, or on HIGH for 2 1/2–3 1/2 hours, until the chicken is very tender and easily shreds with a fork.
Once cooked, use two forks to shred the chicken directly in the slow cooker, stirring it into the salsa, beans, and corn until everything is well combined and saucy.
Taste and adjust seasoning with a pinch more salt if needed. Switch the slow cooker to WARM and let it sit for 10–15 minutes to let the flavors meld, then serve with your favorite toppings and sides.
Variations & Tips
For a creamier version, stir in 2–4 oz of softened cream cheese or a generous splash of half-and-half during the last 20–30 minutes of cooking, then cover and let it melt before shredding the chicken. If you like extra heat, use hot salsa and add 1 minced jalapeño or 1/4–1/2 tsp chili powder along with the cumin. To make it a bit lighter, swap the black beans for an extra cup of corn or a can of drained, rinsed pinto beans, and serve the chicken over cauliflower rice or a big salad. If you want more veggies without extra work, add 1–2 cups of frozen bell pepper strips or a handful of baby spinach in the last 30 minutes of cooking. For meal prep, portion the cooked salsa chicken into containers with rice or quinoa and a side of steamed veggies; it keeps well in the fridge for up to 4 days and freezes nicely for up to 3 months. You can also use the shredded chicken for nachos, quesadillas, or stuffed baked potatoes on nights when you want to reinvent the leftovers without cooking from scratch.
