3 Ingredient Slow Cooker Salsa Chicken {WW 0 Blue + Purple, 5 Green Points, Gluten Free}

If you enjoy this slow cooker salsa chicken recipe, check out these easy dinner ideas!

I first found out about slow cooker salsa chicken a few years ago from a reader (thank you!), she said it was super simple and needed just two ingredients – chicken and salsa. I’ve made it ever since, with an adjustment or two, because complicating things is one of my specialties. 😉

It is so, so easy. You can definitely make this a freezer meal… just pour the ingredients into a freezer bag, shake the bag up and store it in the freezer. When ready to cook, put it in the fridge the night before and toss the ingredients into the slow cooker in the morning!

Slow Cooker Salsa Chicken:

• 2 lbs. Boneless Skinless Chicken Breast
• 24 oz Salsa (mild, medium or hot, your choice!)
• 12 oz Bag Frozen Corn (or can of corn, drained)
• Salt and Pepper, to taste

1. Spray slow cooker with nonstick cooking spray (or brush with olive oil)

2. Pour salsa, chicken and corn into slow cooker. Mix well. Cover and cook on high for 3 to 4 hours.

3. Shred chicken. Season to taste with salt and pepper.

Serve in tortillas, or over rice.

Topping suggestions: sour cream, cilantro, fresh-squeezed lime juice, hot sauce, avocados.

We served them in tortillas, squeezed lime juice over top and topped with a couple of avocado slices and a dollop of sour cream.

If you don’t want to use tortillas, build it up as a burrito bowl over rice using the same toppings.

Alternatively, you could serve without shredding and scoop the salsa/corn mixture on top. Serve with vegetables and have incredible weeknight meal made in just a few minutes.

Print Pin

3 from 2 votes

Slow Cooker Salsa Chicken

Easy weeknight meal that requires almost no time to prep. Serve over rice or inside tortillas. Also can be used for the fillings for enchiladas or quesadillas. 

Course dinner, Main

Prep Time 5 minutes

Cook Time 4 hours

Total Time 4 hours 5 minutes

Servings 6 to 8

Calories 260kcal

Ingredients

• 2 lbs. Boneless Skinless Chicken Breast
• 24 oz Salsa mild, medium or hot, your choice!
• 12 oz Frozen Corn or can of corn, drained
• Salt and Pepper to taste

Instructions

• Spray slow cooker with nonstick cooking spray (or brush with olive oil)
• Pour salsa, chicken and corn into slow cooker. Mix well. Cover and cook on high for 3 to 4 hours.
• Shred chicken. Season to taste with salt and pepper. Serve in tortillas, or over rice.

Nutrition

Serving: 6g | Calories: 260kcal | Carbohydrates: 20g | Protein: 35g | Fat: 4g | Cholesterol: 96mg | Sodium: 977mg | Potassium: 1049mg | Fiber: 3g | Sugar: 4g | Vitamin A: 590IU | Vitamin C: 8.1mg | Calcium: 44mg | Iron: 1.4mg