This Slow Cooker Salsa Chicken recipe is a flavor-packed, easy-to-make dish that combines the taste of smoky paprika, zesty black pepper, aromatic garlic, and onion with juicy chicken breasts. It's a perfect meal for busy days, as the slow cooker does all the work, infusing the chicken with rich and vibrant Cuban-inspired flavors.
With minimal prep work and a few hours in the slow cooker, you can enjoy a delicious and hearty Salsa Chicken meal that is bursting with bold flavors. This dish is versatile and can be paired with various sides or used in tacos, burritos, or even as a topping for nachos. It's an easy and satisfying recipe that your whole family will love.
For optimal flavor and tenderness, cook the Slow Cooker Salsa Chicken on low for 6-8 hours. Alternatively, it can be cooked on high for 3-4 hours if you're short on time.
The chicken is cooked through when it reaches an internal temperature of 165°F (75°C). Use a meat thermometer to check this for safety.
Yes, you can use frozen chicken breasts. However, adjust the cooking time to ensure they're fully cooked, generally increasing the low setting time by 1-2 hours.
If you don't have salsa, you can substitute it with a mix of diced tomatoes, chopped green chilies, and a dash of hot sauce for added flavor.
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat thoroughly before serving, ensuring it reaches 165°F (75°C) again.
- For a spicier kick, consider adding a few dashes of hot sauce or a diced jalapeño pepper before cooking.
- Make sure to use a thick salsa to avoid a watery dish; if your salsa is too thin, you can thicken it by allowing the dish to cook uncovered for the last 30 minutes.
- This dish can be made ahead and stored in the refrigerator for up to 3 days or frozen for up to 3 months. It's perfect for meal prep!
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