Crock Pot Salsa Chicken

Like most of you, I pull out the crock pot on days when I know we may not be eating dinner at the same time. It’s a great way to have a hot meal for multiple people eating on different schedules. I’m a huge fan of Mexican-inspired dishes, so I put this dish together using my go-to spices.

Crock Pot Salsa Chicken; Mexican dishes, Mexican recipes, quick & easy to prepare

Crock Pot Salsa Chicken

  • 2 lbs. chicken breast
  • 2 c. salsa
  • 2 green peppers, sliced
  • 1 onion, sliced
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • 1 tsp Celtic sea salt
  • 1/2 tsp cayenne pepper
  • olive oil
  • cilantro

Mix seasonings in a bowl and sprinkle over both sides of the raw chicken. You will only need about half of the seasoning for the chicken. Heat chicken in a skillet over medium-low heat with a little olive oil. Cook for about 5 minutes on each side. Transport to chicken to crock pot. Place peppers and onions over the chicken. Sprinkle the remaining seasoning over the peppers and onions. Top with the salsa. Cover and cook on low for about 5 hours. You can serve the breasts whole or you can shred the chicken about a half hour before you are to serve the meal and let the shredded chicken stew in the crock pot for the remaining time. I, personally, like the second option the best.

Top with cilantro. I served both variations over rice, but you could be creative and serve over barley, quinoa, bulger, or farro. Anything goes!


4 thoughts on “Crock Pot Salsa Chicken

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  3. Candace

    This looks delicious, Lisa! I absolutely love crockpot cooking. By the end of the day I’m worn out and we just end up going out to eat. If I start something in the crockpot mid-morning when I have energy, it’s all ready by the time dinner rolls around. It’s the best invention ever :). Thanks for sharing your yummy recipe!

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