Slow Cooker
Slow Cooker Salsa Chicken
Tender shredded chicken with salsa and beans for tacos, bowls, or a simple rice dinner.
Prep10 min
Cook4 hr 20 min
Rest / chill0 min
Total4 hr 30 min
Yield6 servings
Gather your ingredients
Ingredients
Check off items as you go. US customary measures.
One step at a time
Let’s make it
- Place thawed chicken in a 4- to 6-quart slow cooker. Pour salsa over it and sprinkle with cumin and garlic powder.
- Cover and cook on high for about 3–4 hours, until the chicken reaches 165°F. Avoid lifting the lid while cooking.
- Transfer chicken to a clean board and shred with two forks.
- Return chicken to the cooker with beans and corn. Cover and cook on high about 20 minutes until everything is hot; check 165°F before serving.
A little kitchen know-how
Use thawed chicken, and begin cooking immediately after loading the slow cooker. Total cooking time varies by appliance.
Storage & leftovers
Transfer leftovers to shallow containers and refrigerate within 2 hours for up to 3 days. Reheat to 165°F outside the slow cooker.
Cooking times are estimates; check doneness. See safe cooking temperatures and food storage guidance. Check ingredient labels for allergens.