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Crockpot Salsa Chicken Rice recipe, served and ready to eat, easy homemade dish
Yesica Andrews

Crockpot Salsa Chicken Rice Cozy New Way to Make This Satisfying Dinner

This Crockpot Salsa Chicken recipe is full of vibrant southwest flavors and perfect for an easy dinner or a comforting weeknight meal. It’s a great family dinner idea featuring slow cooker chicken and rice that’s both versatile and delicious. Use the juicy shredded salsa chicken over rice or in tacos for a satisfying salsa chicken recipe everyone will love.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 7 servings
Calories: 226
Ingredients Notes

Ingredients
  

  • 1 ½ pounds boneless skinless chicken breasts (see note)
  • 1 pound boneless skinless chicken thighs
  • 2 cups (16 ounces) chunky salsa (the jarred variety works better than fresh refrigerated salsa)
  • 2 tablespoons taco seasoning (or a 1 to 1.25 ounce package)
  • 1 cup finely diced red bell pepper (about 1 bell pepper)
  • 1 cup finely diced onion (about 1 small onion)
  • 1 tablespoon fresh lime juice
  • ¼ cup minced fresh cilantro (more for topping)
  • rice, tortillas, or tortilla chips
  • cheddar cheese, scallions, fresh tomatoes, avocado and/or sour cream for topping

Notes

  • Chicken: You can choose all dark meat or all white meat chicken breasts or thighs as long as they are boneless. Super simple option: To make this recipe even easier, use only chicken and salsa, skipping all optional ingredients. Bulk it up: Add one 15-ounce can of black beans (rinsed and drained) and one 15-ounce can of corn (drained) after shredding the chicken, then cook for another 30 to 60 minutes until heated through. Nutrition info includes crockpot ingredients but excludes garnishes and side choices.