Crockpot Dinner Ideas
Crockpot Salsa Chicken (Dump and Go)
Chicken thighs slow-cooked in salsa and taco seasoning, then shredded and simmered until saucy. Four ingredients, 10 minutes of prep, 8 servings.
Fork-tender shredded chicken in a smoky red salsa sauce takes four ingredients and about 10 minutes of morning prep. Put thawed chicken thighs in the slow cooker, add taco seasoning and salsa, and you come home to filling for tacos, burrito bowls or quesadillas.
This version uses thighs, not breasts, so the meat stays juicy after 7 hours on LOW. It finishes with a short uncovered simmer that turns the thin cooking liquid into a sauce that clings to the meat. Plan on 6 to 7 hours on LOW or 3 to 4 hours on HIGH.
Why this recipe works
Chicken thighs have more fat and connective tissue than breasts. That connective tissue melts during a long cook, so thighs shred into moist strands. Breasts often turn stringy and dry once they go past 4 or 5 hours on LOW.
Salsa does double duty. One jar brings tomatoes, onion, chile and acid, so there's nothing to chop. The catch is water: the chicken releases close to a cup of juice as it cooks, and that juice thins the salsa. The fix is to shred the chicken, stir it back into the sauce and cook everything uncovered on HIGH for 20 to 30 minutes. The chicken soaks up the reduced sauce instead of sitting in a puddle.
A spoonful of chipotle in adobo is optional. It gives the deep brick-red color and a gentle smokiness.
Ingredient notes
Chicken: boneless, skinless thighs are the best choice. Breasts work if you shorten the cooking time (see the FAQ). Trim off large pockets of fat so the sauce isn't greasy. The chicken must be fully thawed before it goes in the crock.
Salsa: pick a thick, chunky jarred salsa. Medium heat is a safe middle ground. A thin restaurant-style salsa adds more water and gives you a soupier result. Salsa is also the main source of salt here, so taste it before you add any.
Taco seasoning: 3 tablespoons is about one 1-ounce packet. To make your own, mix 1 tablespoon chili powder, 2 teaspoons cumin, 1 teaspoon each of garlic powder, onion powder and smoked paprika, 1/2 teaspoon dried oregano and 1 teaspoon kosher salt.
Lime: use fresh juice and add it at the end. Acid added at the start loses its brightness over 7 hours, and bottled lime juice tastes flat.
How to make crockpot salsa chicken
Spread the thawed thighs in the crock in one or two loose layers. Sprinkle the seasoning right on the meat rather than into the salsa so it sticks to the surface. Then pour the salsa over the top and spread it until every piece is covered. Don't add water or broth.
Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours. Keep the lid on, because every peek costs 15 to 20 minutes of cooking time. The chicken is safe to eat at 165°F in the thickest piece. Thighs shred best at 185°F to 195°F, when a fork pulls them apart with no resistance.
Shred the chicken in the crock with two forks and stir in the lime juice. Then cook it on HIGH with the lid off for 20 to 30 minutes, until the sauce thickens and coats the meat. Taste for salt at the very end.
Common mistakes (and how to fix them)
Watery sauce: this comes from thin salsa, added liquid or skipping the uncovered finish. Cook it uncovered on HIGH for another 30 minutes, or ladle off a cup of liquid and save it for reheating leftovers.
Dry, stringy chicken: this usually means breasts cooked for a full workday. Switch to thighs. If you use breasts, cook them on LOW for 4 to 5 hours, then let the shredded meat sit in the sauce for 10 minutes before serving.
Chicken that won't shred: it's safe at 165°F but not yet tender enough to pull apart. Give it another 30 to 60 minutes and test again.
Too salty: jarred salsa and seasoning packets both contain a lot of sodium. Next time, use low-sodium seasoning or the homemade blend with half the salt. To rescue a salty batch, add more lime juice and a handful of chopped cilantro.
Skipping the thaw: chicken that goes in straight from the freezer spends too long between 40°F and 140°F, the range where bacteria multiply. Always thaw it in the fridge overnight first.
What to serve with crockpot salsa chicken
For street-style tacos, warm corn tortillas in a dry skillet and pile on the chicken. Top with diced white onion, cilantro, a squeeze of lime and a few cubes of fresh pineapple, whose sweetness balances the chipotle smoke. A spoonful of salsa verde adds tang.
Sides that round out the plate:
- Cilantro-lime rice or Mexican red rice
- Refried beans or seasoned black beans
- Elote-style corn salad
- Crunchy cabbage slaw dressed with lime
The same filling works in burrito bowls over rice, inside quesadillas, or on a romaine salad with avocado for a lower-carb dinner.
Tips for success
- For a 9 to 10 hour workday, use a programmable cooker that switches to WARM when the cooking time ends. The chicken finishes cooking and then stays hot above 140°F.
- Rub a little oil on the crock or use a liner. The sugars in salsa can stick to the sides during a long cook.
- For crisp edges, spread the shredded chicken on a sheet pan and broil it for 3 to 4 minutes until the tips brown.
- Save any extra cooking liquid. A few tablespoons keep reheated chicken moist.
- To make half a batch, use a 3- to 4-quart cooker so it is still half to two-thirds full.
Substitutions
- Chicken breasts: leaner and milder. Cook on LOW for 4 to 5 hours or HIGH for 2 to 3 hours and check for 165°F, because they dry out faster than thighs.
- Salsa verde instead of red salsa: tangier, less sweet and green in color. Cooking times stay the same.
- Gluten-free: most jarred salsas are gluten-free, but some taco seasoning packets contain wheat flour, so check the label. The homemade blend is gluten-free.
- Dairy-free: the recipe already is. Top with avocado instead of cheese or sour cream.
- Boneless pork shoulder (4 lb, cut into 3-inch chunks): richer and fattier. Cook on LOW for 8 to 10 hours until it reaches 195°F to 205°F, and skim off the fat before you reduce the sauce.
- Boneless turkey thighs: very close to chicken thighs. Same times, done at 165°F.
Storage and reheating
Refrigerate leftovers within 2 hours of cooking, in shallow airtight containers with some sauce, and eat within 3 to 4 days. For the best quality, freeze for up to 3 months in freezer bags pressed flat. Thaw overnight in the fridge. Reheat in a covered skillet or the microwave with a splash of the saved cooking liquid until it reaches 165°F all the way through. Don't reheat leftovers in the slow cooker, because it heats too slowly to be safe.
Make ahead
The night before, put the seasoned chicken and salsa in the crock insert, cover it and refrigerate. In the morning, set the cold insert in the cold base before switching it on (a sudden temperature change can crack stoneware) and add about 30 minutes to the cooking time. You can also mix the seasoning and chipotle into the salsa up to 3 days ahead.
Crockpot Salsa Chicken
Chicken thighs slow-cooked in salsa and taco seasoning, then shredded and simmered until saucy. Four ingredients, 10 minutes of prep, 8 servings.
- Prep
- 10 mins
- Cook
- 6 hrs 30 mins
- Total
- 6 hrs 40 mins
- On LOW
- 6 hrs
- On HIGH
- 3 hrs
- Servings
- 8 servings
Ingredients
Instructions
- Make sure the chicken is fully thawed. Pat the thighs dry and trim off any large pieces of fat.
- Spread the chicken in a 6-quart slow cooker in one or two loose layers. Sprinkle the taco seasoning evenly over the meat.
- Stir the chipotle (if using) into the salsa. Pour it over the chicken and spread it until every piece is covered. Do not add water. The cooker should be about half full.
- Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours. The chicken is done when the thickest piece reads at least 165°F and pulls apart easily with a fork (185°F to 195°F makes the easiest shredding).
- Shred the chicken in the crock with two forks, about 2 minutes.
- Stir in the lime juice. Cook uncovered on HIGH for 20 to 30 minutes, stirring once, until the sauce thickens and clings to the chicken.
- Taste and add salt only if needed. Serve in warm tortillas with onion, cilantro, pineapple and lime wedges. Fully cooked chicken can stay on WARM for up to 2 hours.
Equipment
- 6-quart slow cooker
- two forks
- instant-read thermometer
Nutrition (per serving)
- Calories
- 320 kcal
- Protein
- 45 g
- Carbs
- 10 g
- Fat
- 10 g
- Fiber
- 2 g
- Sodium
- 1240 mg
Nutrition values are estimates per serving and change with brands and portion sizes.
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Frequently asked questions
Do I need to thaw the chicken before it goes in the crockpot?
Yes. Chicken straight from the freezer stays too long between 40°F and 140°F, where bacteria multiply. Thaw it in the fridge overnight, or seal it in a bag and submerge it in cold water, changing the water every 30 minutes, then cook right away.
How long does salsa chicken take on HIGH?
Thighs take 3 to 4 hours on HIGH and breasts take 2 to 3 hours. Check that the thickest piece is at least 165°F, then add the 20 to 30 minute uncovered finish to thicken the sauce.
Can you freeze crockpot salsa chicken?
Yes. Freeze the cooked, shredded chicken with its sauce for up to 3 months. Thaw it overnight in the fridge and reheat to 165°F, adding a splash of liquid if it looks dry.
Can I use chicken breasts instead of thighs?
Yes, but cook them for less time: 4 to 5 hours on LOW or 2 to 3 hours on HIGH. Breasts left in for a full 7 hours tend to turn dry and stringy.
Can I add black beans or corn?
Yes. Stir in one 15-oz can of drained black beans and 1 cup of drained canned corn at the start of the uncovered finish. They heat through in 20 to 30 minutes and stretch the batch to about 10 servings.