Go Back

Slow Cooker Chicken and Salsa

Slow cooker chicken and salsa is an easy recipe! The chicken comes out moist and sweet — slice breasts to serve as a main course or shred and use in tacos. It's very versatile. Enjoy!
Print Recipe
Prep Time 5 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Course lunch/dinner
Cuisine Mexican
Servings 6 people
Calories 1276.6 kcal

Equipment

  • 1 Slow Cooker
  • 1 Instant-Read Thermometer Crucial for ensuring safe internal temperature.
  • 1 Cutting Board
  • 1 Chef's knife For carving or shredding chicken.
  • 1 Aluminum Foil

Ingredients
  

Main

  • 1 sweet onion sliced and separated into rings
  • 1 5 pound whole chicken
  • 1 20 ounce jar salsa

Instructions
 

  • Spread onion rings in the bottom of a slow cooker; place chicken on top, breast-side down. Pour salsa over chicken.
  • Cover slow cooker. Cook on High until no longer pink at the bone and the juices run clear, about 5 hours. An instant-read thermometer inserted into the thickest part of the thigh near but not touching the bone should read 165 degrees F (74 degrees C).
  • Transfer chicken to a cutting board, cover with a doubled sheet of aluminum foil, rest in a warm area for 10 minutes before cutting.

Notes

For enhanced flavor, consider browning the whole chicken lightly in a skillet before placing it in the slow cooker; this develops a rich depth. Ensure to use an instant-read thermometer to confirm the internal temperature reaches 165°F (74°C) for food safety. Resting the chicken after cooking is crucial for juicy results. For versatility, shred the chicken for tacos or burritos, or slice for a main course. Brighten the dish with fresh lime juice and cilantro just before serving. Experiment with different salsa varieties to match desired spice levels and flavor profiles; a smoky chipotle salsa can add a fantastic dimension.