Salsa Chicken in the Crock Pot

"We went on a trip over Labor Day with some friends of ours and they made this for dinner one night. I made it again the next weekend for our big family dinner we have once a month. I received compliments from everyone! Try it, it is so easy. These are the measurements I used. There were 6 adults (we each ate at least 2) and 3 kids (they ate maybe 1 1/2 between them) and we had tons of extras. Next time I will cut it not quite in half for that size of a group. My servings and yields are just estimates because we had so much left over-hard to gauge. I used thawed chicken when I made it."
photo by KateL photo by KateL
photo by KateL
photo by Chef Jean photo by Chef Jean
Ready In:
4hrs 35mins
15-24 burritos




  • In the crock pot, place the chicken breasts and the salsa on top. Heat on high for several hours (mine took about 4 1/2 to 5 hours).
  • About 15-20 minutes before serving, shred the chicken with a fork and add the beans and corn, mixing to combine. Continue cooking until the beans and corn are warmed through.
  • Serve on flour tortillas with whatever garnishes you want to add.
  • Eat like a burrito. Enjoy!

Questions & Replies

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  1. Simple and wonderful! I used 1 can of black beans and one can of navy beans and omitted the corn. Used about 30 ounces of salsa. Served over brown rice and it was awesome! Will definitely make again! I cooked on low in the crockpot for 4 hours (mine cooks hot) and the chicken was so moist and tender!
  2. This is so easy, healthy and delicious!!! The chicken comes out fall apart tender. We LOVE it!! Thanks for posting!
  3. Terrific! And so simple!! We threw this together today using a single (slightly larger) jar of salsa verde, three large chicken breasts, and one can each of (drained) beans and corn. After 6 hours, the chicken was fall-apart tender, the sauce had cooked into the meat perfectly, and it was just all so good wrapped in warmed tortillas. A really wonderful dish to come home to on this cold Chicago night! We *will* make this again! Thanks for sharing!
  4. Simplicity, all ingredients we love, we will repeat this one frequently. It took 4 1/2 hours for 6 petite chicken breasts. I served over garlic and herb fettucine with shredded colby jack to top. For gourmet guests, serve with lime wedges for an extra kick. Thanks for posting, knobbyknee! Made for I Recommend Tag based on Chef Jean's review.
  5. I really liked this! It was so so easy and with some good extras I had the best nachos I've had in a long time. I had planty left over and can't wait to eat it up.



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