3-Ingredient Salsa Chicken

Hate reading? ME TOO! That’s why I’ve included some videos below.

Are you looking for a super easy dinner idea? This 3-Ingredient Salsa Chicken is perfect for busy weeknights. You only need chicken breasts, salsa, and shredded cheese. Just toss everything in your crockpot and let it cook while you relax.

Your family will love this tasty meal that takes almost no effort to make. The chicken turns out tender and full of flavor from simmering in the salsa. Add some cheese on top, and you’ve got a dish that’s sure to become a regular in your dinner rotation.

Exact Ingredients (+ Possible Substitutes)

For this simple 3-ingredient salsa chicken, you’ll need:

• 4 boneless, skinless chicken breasts
• 1 16-oz jar of salsa
• 1 cup shredded cheese (cheddar or Mexican blend)

You can easily swap out ingredients based on what you have on hand.

For the chicken, try:

• Chicken thighs
• Turkey breast
• Tofu (for a vegetarian option)

Salsa options include:

• Mild, medium, or hot
• Green salsa (salsa verde)
• Pico de gallo

Cheese alternatives:

• Monterey Jack
• Pepper Jack (for extra spice)
• Dairy-free cheese (for lactose-intolerant folks)

Don’t have a slow cooker? No problem! You can make this in an Instant Pot or even bake it in the oven.

Remember to adjust cooking times if you change the protein. Chicken thighs may need a bit longer, while tofu will cook faster.

Instructions

Get your crockpot ready! Spray it with nonstick spray to prevent sticking. This will make cleanup much easier later.

Place your chicken breasts in the bottom of the crockpot. Sprinkle them with salt and pepper for extra flavor.

Pour your favorite salsa over the chicken. Use about 24 ounces for the best results. Make sure the chicken is well-covered.

Set your crockpot to high and cook for 1.5 to 2 hours. The chicken should reach an internal temperature of 165°F (74°C).

When the cooking time is up, sprinkle shredded cheese over the chicken. Let it melt for a few minutes.

Use two forks to shred the chicken right in the crockpot. It should be tender and easy to pull apart.

Mix everything together. The melted cheese and salsa will create a delicious sauce.

Serve your salsa chicken hot. It’s great on its own or in tacos, burritos, or over rice.

Tips, Tricks & Storing

You can easily customize this recipe to suit your taste. Try different salsa flavors like mango or peach for a sweet twist. For extra kick, add some diced jalapeños or hot sauce.

Don’t overcook the chicken. It’s done when it reaches 165°F inside. Use a meat thermometer to check. Overcooking can make it dry and tough.

Shred the chicken right in the crockpot. It’s easier when it’s hot and soaking in the juices. Two forks work great for shredding.

Got leftovers? Store them in an airtight container in the fridge for 3-4 days. You can also freeze portions for up to 3 months.

To reheat, pop it in the microwave or warm it in a pan on the stove. Add a splash of water if it seems dry.

This chicken is super versatile. Use it in tacos, burritos, or on top of salads. You can even mix it with pasta for a quick meal.

For a healthier version, use low-sodium salsa and reduced-fat cheese. It’ll still taste great!

Remember to spray your crockpot with cooking spray before adding ingredients. This makes cleanup much easier.