Salsa Crockpot Chicken

Salsa Crockpot Chicken. Linda Larsen
  • 6 hrs 10 mins
  • Prep: 10 mins,
  • Cook: 6 hrs
  • Yield: Serves 6-8
Ratings (38)

You can use any flavor of your favorite salsa in this super easy and delicious recipe for Salsa Crockpot Chicken. You can use any kind of salsa that you'd like; I like the complex sweet and hot flavor of fruit salsas in this recipe. Even smaller grocery stores are carrying fun flavors of salsa. Serve it with Chili Rice Casserole to soak up the wonderful sauce.

This ​two-ingredient recipe really couldn't be simpler. But because there are only two ingredients, they have to be very good quality. Choose a more expensive salsa than you normally would because the taste is so critical in this dish. A homemade salsa would be fabulous. If you decide to use that, two cups is the appropriate amount. In fact, this recipe could be made with chutney! If you go that route, adding a spoonful or two of curry powder would be a great addition.​

Of course, because you are making this recipe, you could easily add more ingredients. Stir in a chopped onion and some minced garlic for more flavor and nutrition. Add some green beans or asparagus pieces during the last 45 minutes to an hour of cooking time.

Serve this recipe with some rice or pasta for the sauce, or use mashed potatoes. The Chili Rice Casserole is an excellent idea, but any rice pilaf or even leftover risotto or risotto cakes made from the leftovers would be wonderful too. A green salad or a fruit salad, plus some dinner rolls, scones, or muffins complete the meal. For dessert, offer brownies or chocolate chip cookies.

What You'll Need

  • 3 pounds chicken thighs (boneless, skinless)
  • 1 (16 ounce) jar peach salsa

How to Make It

  1. Combine the chicken thighs and the salsa in a 3 to 4-quart crockpot. You can layer the ingredients, put the chicken in and pour the salsa over, or even cube the chicken and mix with the salsa.
  2. Cover and cook on low for 6-8 hours, until the chicken is tender and thoroughly cooked to 165°F.
  3. You can leave the lid off the crockpot and cook it on high for the last 30-45 minutes to thicken if you'd like, or mix 2 tablespoons cornstarch with 1/4 cup water and add that to the food; cover and cook 20-30 minutes longer on low.
  1. This can also be made with chicken breasts; cook on low for 4-6 hours until the chicken is done to 165°F. And don't skip testing with a food thermometer! You need to do that to make sure the chicken is cooked for food safety reasons.