Description
This Crockpot Salsa Chicken recipe is a simple and flavorful meal perfect for busy days. Boneless, skinless chicken breasts are slow-cooked in mild salsa until tender, then topped with melted Mexican blend cheese in the oven for a delicious finish. It’s an effortless dish that combines juicy chicken with zesty salsa and gooey cheese, ideal for serving with rice, tortillas, or a fresh salad.
Ingredients
Scale
Chicken and Salsa
- 2 pounds boneless, skinless chicken breasts (about 4 breasts)
- 2 cups mild salsa
Topping
- 1 cup Mexican Blend cheese, shredded
Instructions
- Prepare chicken: Place the whole chicken breasts into your crockpot and pour the salsa evenly over each breast, ensuring they are well-covered.
- Cook: Cook the chicken in the crockpot on high for 1½ to 2 hours or on low for 4 hours. Avoid cooking longer as the chicken may start to fall apart.
- Preheat oven: While the chicken finishes cooking, preheat your oven to 425℉ (220℃) to prepare for melting the cheese topping.
- Add cheese: Transfer the cooked chicken breasts to a 9×13 inch baking dish. Spoon some of the leftover salsa from the crockpot over the chicken. Sprinkle about 1/4 cup of shredded Mexican blend cheese over each breast.
- Bake: Place the baking dish in the preheated oven and bake for 15 minutes, or until the cheese is golden brown and bubbling.
Notes
- Do not cook frozen chicken breasts directly in the crockpot to avoid risk of bacteria. Thaw them in the microwave for a few minutes before cooking.
- For spicier flavors, substitute mild salsa with medium or hot salsa according to preference.
- This recipe is easily doubled or halved to suit your meal planning needs.
- Serve with rice, tortillas, or a fresh green salad for a complete meal.
Nutrition
- Serving Size: 1 chicken breast with cheese and salsa
- Calories: 350
- Sugar: 5g
- Sodium: 850mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 110mg
