Easy slow cooker salsa chicken is the weeknight dinner that basically cooks itself. Chicken thighs, onion, red bell pepper, chili powder, salsa, and diced tomatoes go in the pot, and hours later you have tender, saucy chicken ready to shred. Serve it in crisp lettuce leaves or over cauliflower rice – each serving has just 4.2g of net carbs and 32.6g of protein.
Get ready for the easiest, most flavorful weeknight dinner you’ll make all month! This Slow Cooker Salsa Chicken is the definition of ‘dump and go.’ We’re talking tender, fall-apart chicken thighs simmered in a rich and zesty sauce that does all the work for you. It’s a lifesaver on busy days and fills your home with the most incredible aroma. Let’s get cooking!
Ingredients
• 1/2 cup (120 ml) olive oil
• 1 medium yellow onion, chopped
• 1 large red bell pepper, chopped
• 10-12 boneless, skinless chicken thighs (about 3 lbs / 1.4 kg / 3.09 lb)
• 2 1/2 tablespoons chili powder
• 1 jar (16 oz / 450 g) salsa, your favorite kind
• 1 can (15 oz / 425 g) diced tomatoes, undrained
Instructions
1. Directions
2. Lightly grease the insert of your slow cooker with the olive oil. Scatter the chopped onion and red bell pepper across the bottom.2. Cut the chicken thighs into 1-inch, bite-sized pieces and place them on top of the vegetables in the cooker.3. Sprinkle the chili powder evenly over the chicken.4. Pour the salsa and the entire can of diced tomatoes (with their juice) over the chicken.5. Stir everything together until the chicken and vegetables are well-coated in the sauce.6. Secure the lid and cook on LOW for 6 to 8 hours or on HIGH for 4 to 6 hours, until the chicken is tender and cooked through.7. Once cooked, use two forks to shred the chicken directly in the slow cooker if desired, or leave it in chunks. Stir to re-coat with the delicious sauce.8. Serve hot with a dollop of guacamole, wrapped in crisp lettuce leaves, or spooned over a bed of cauliflower rice.
Nutritional Information
• Per serving (approx. 213 g / 7.5 oz)
• Calories: 261
• Total Fat: 12.1 g
• Saturated Fat: 2.5 g
• Trans Fat: 0g
• Protein: 32.6 g
• Total Carbs: 6.2 g (0.22 oz)
• Dietary Fibre: 6 g (0.21 oz)
• Sugars: 3.2 g
• Net Carbs: 4.2 g (0.15 oz)
• Cholesterol: 83 mg
• Sodium: 313 mg
• Potassium: 470 mg
• Vitamin A: 25%
• Vitamin C: 41%
• Calcium: 3%
• Iron: 8%
Pro Tips
• for Success
• For a deeper flavor, briefly sear the chicken pieces in a hot skillet before adding them to the slow cooker. This creates a delicious caramelized crust.
• Control the heat by choosing a mild, medium, or hot salsa. For an extra kick, add a chopped jalapeño or a pinch of cayenne pepper with the chili powder.
• Bulk up the dish by adding a can of drained and rinsed black beans and a cup of frozen corn during the last 30 minutes of cooking.
• This recipe freezes beautifully! Let the cooked chicken cool completely, then store it in an airtight container or freezer bag for up to 3 months for a quick future meal.
FAQ
Q: Can I use chicken breasts instead of thighs
A: Yes, you can substitute boneless, skinless chicken breasts. Since they are leaner, reduce the cooking time to avoid drying them out. Check for doneness after 3-4 hours on HIGH or 5-6 hours on LOW.
Q: How can I make this salsa chicken spicier
A: To increase the heat, simply use a hot salsa. For an extra kick, the recipe suggests adding a chopped jalapeño or a pinch of cayenne pepper with the chili powder.
Q: Is it okay to put frozen chicken in the slow cooker
A: For food safety, it is always recommended to use thawed chicken in a slow cooker. This ensures the chicken cooks evenly and reaches a safe temperature in a timely manner.
Q: What are some good serving suggestions for this recipe
A: This versatile chicken is perfect for tacos, burrito bowls, or salads. For a low-carb meal, serve it in crisp lettuce leaves or over cauliflower rice with a dollop of guacamole.
Q: How do I store and reheat leftovers
A: Store cooled salsa chicken in an airtight container in the refrigerator for up to 4 days. This recipe also freezes beautifully for up to 3 months. Reheat gently on the stovetop or in the microwave.
Pro Tips
- Briefly sear the chicken pieces in a hot skillet before adding them to the slow cooker – that caramelized crust adds a deeper flavor than slow cooking alone.
- Control the heat by choosing mild, medium, or hot salsa. For an extra kick, add a chopped jalapeno or a pinch of cayenne pepper with the chili powder.
- Cut the thighs into 1-inch bite-sized pieces so they cook evenly and absorb the sauce; shred them with two forks right in the slow cooker at the end.
- This recipe freezes beautifully: cool the cooked chicken completely, then store it in an airtight container or freezer bag for up to 3 months.
- Keep it keto by serving over cauliflower rice or in lettuce leaves; adding beans or corn would push the carbs well past the 4.2g net per serving.
Frequently Asked Questions
Can I freeze slow cooker salsa chicken?
Yes. Let the cooked chicken cool completely, then store it in an airtight container or freezer bag for up to 3 months. Thaw overnight in the fridge and rewarm gently in a skillet.
Is salsa chicken keto-friendly?
It is – each serving has 6.2g of total carbs with 6g of fiber, landing at 4.2g net carbs alongside 32.6g of protein. Serve it in lettuce wraps or over cauliflower rice to keep it low-carb.
Can I use chicken breasts instead of thighs?
You can, but thighs stay juicier during the long cook. If you use breasts, watch the shorter end of the cook time so the meat does not dry out.
How spicy is this dish?
That is entirely up to your salsa. Pick mild for a family-friendly pot, or use hot salsa plus a chopped jalapeno with the chili powder for a real kick.
Recipe card below.
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Easy Slow Cooker Salsa Chicken
Ingredients
Method
- Directions
- Lightly grease the insert of your slow cooker with the olive oil. Scatter the chopped onion and red bell pepper across the bottom. 2.
- Cut the chicken thighs into 1-inch, bite-sized pieces and place them on top of the vegetables in the cooker. 3.
- Sprinkle the chili powder evenly over the chicken. 4.
- Pour the salsa and the entire can of diced tomatoes (with their juice) over the chicken. 5.
- Stir everything together until the chicken and vegetables are well-coated in the sauce. 6. Secure the lid and cook on LOW for 6 to 8 hours or on HIGH for 4 to 6 hours, until the chicken is tender and cooked through. 7.
- Once cooked, use two forks to shred the chicken directly in the slow cooker if desired, or leave it in chunks.
- Stir to re-coat with the delicious sauce. 8.
- Serve hot with a dollop of guacamole, wrapped in crisp lettuce leaves, or spooned over a bed of cauliflower rice.
