This Slow Cooker Salsa Chicken is one of those brilliantly effortless dinners that feels like a bit of a cheat, but in the best possible way. Juicy chicken breasts gently simmer in chunky salsa, olive oil and everyday spices, soaking up all that saucy flavour while you get on with your day. It’s low effort, high reward, and exactly the kind of meal that has everyone coming back for more.
Just before serving, Colby Jack cheese melts over the top, giving it that irresistible gooey finish that ties everything together. Serve it as a salsa chicken bowl, in wraps, or enjoy it straight from the slow cooker with a simple side salad. It’s family friendly, freezer friendly, and far too easy not to make again.
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Calories in Slow Cooker Salsa Chicken
This recipe serves 4 and is 313 calories per serving
If you're looking for more recipes within the same calorie range, you'll find an abundance of options in my dedicated collection of 300+ calorie recipes.
If you're following a calorie-controlled diet or a healthy eating plan, it's important to calculate your daily calorie intake using a reliable calorie calculator. Please note that the calorie counts provided are estimates and can vary based on specific ingredients and serving sizes. Personalizing your calculations is essential to meet your individual needs. By using a calorie calculator, you can make informed choices and stay on track with your dietary goals.
See the recipe card for full nutritional estimation.
Ingredients Notes
To make this recipe you will need the following ingredients:
- Boneless skinless chicken breast – A lean and versatile protein that soaks up flavour beautifully in the slow cooker. Once cooked, it turns tender and juicy, perfect for shredding into wraps, loading over rice, or serving with your favourite sides.
- Paprika, garlic powder and onion powder – This trio brings warmth and depth without overpowering the dish. The paprika adds a gentle flavouring, while the garlic and onion powder give that familiar savoury base.
- Salt and black pepper - These basic yet essential flavour enhancers are key for elevating the taste of your dishes. No food will ever be bland when these are used to season to taste.
- Chunky jarred salsa – The star of the show. Use your favourite brand and pick mild, medium or hot depending on how spicy you like it. Chunky salsa works best here, giving body to the sauce and a bit of texture that keeps things interesting.
- Olive oil – Just a little helps the chicken stay moist as it cooks and adds a touch of richness to round out the sauce.
- Reduced Fat Colby Jack cheese – Melts beautifully over the top, giving you that golden, gooey layer that brings everything together. If you can’t get Colby Jack, a mix of cheddar and Monterey Jack works just as well.
- Green spring onions – A fresh sprinkle just before serving adds a lovely crunch and a mild oniony bite. It also gives a nice bit of colour to finish things off.
- Fresh coriander – Brings a bright, citrusy lift that balances the richness of the salsa and cheese. Add it right at the end for maximum flavour. If it’s not your thing, fresh parsley makes a decent alternative.
Once you've gathered all the ingredients and prepared them accordingly, you're all set to create this easy and delightful recipe.
See the recipe card for specific quantities and instructions.
Variations and Substitutes
This recipe is easy to adapt, so here are a few simple swaps and additions you can try to make it suit your taste or use what you have on hand.
- Chicken thighs instead of breasts – Use boneless, skinless chicken thighs if you prefer a richer flavour and slightly more tender result.
- Mild cheddar and Red Leicester instead of Colby Jack – This UK-friendly combo gives you a similar creamy melt with that hint of tang Colby Jack is known for.
- Add 1 tablespoon of honey or maple syrup – A touch of sweetness helps balance the tanginess of the salsa and rounds out the overall flavour.
- Swap the salsa – Try a smoky chipotle salsa for added depth, or go fruity with a mango or pineapple salsa for a sweet and spicy twist.
- Add extras like black beans or sweetcorn – These can be stirred in with the salsa to bulk it out and add more texture.
- Add vegetables - add in some onions and sliced bell peppers to bulk out the recipe.
- Top with crushed tortilla chips along with the cheese – Adds a bit of crunch and makes it feel a bit more like a Tex-Mex casserole.
Choosing a Slow Cooker
A reliable slow cooker takes all the hassle out of dinner by gently cooking your chicken and salsa to tender perfection over several hours. Look for one with low and high heat settings so you can easily adjust cooking times to fit your day. While some slow cookers have a sear and sauté function, it’s not necessary here since the chicken goes in as is—no browning needed.
Size really matters for even cooking and avoiding dryness or overly long cooking times. For a recipe like this, a 4 to 6-litre slow cooker works best. If yours is bigger, you might want to double the ingredients or cook in batches to fill the pot properly. Bonus features like a keep-warm setting help keep your meal ready to eat without overcooking, and a removable, dishwasher-safe insert makes cleanup a breeze.
Tips for Slow Cooker Salsa Chicken
Here’s a handy list of tips to help you get the best out of your Slow Cooker Salsa Chicken every time:
- Don’t be tempted to add extra liquid — the chicken and salsa release plenty of juices on their own. Adding more will just make the dish watery and bland.
- Keep the lid on for the entire cooking time. Lifting it lets heat escape, which can add 15 to 20 minutes to the cooking process.
- Avoid overcooking the chicken. In a slow cooker, chicken breasts can quickly dry out and become stringy if left too long. Following the recommended cooking time ensures the meat stays tender and juicy, so you get the best texture every time.
- If you prefer a golden, bubbly top, place the chicken under the grill for a few minutes once the cheese is added. Watch it carefully to avoid burning.
- For an easier option, simply leave the lid on and let the cheese melt gently in the slow cooker — it melts perfectly without fuss.
Sides for Slow Cooker Salsa Chicken
My favourite way to enjoy this salsa chicken is by turning it into a vibrant bowl packed with flavour and texture. Start with a base of fluffy lime and coriander rice, then add sweetcorn and black beans for a bit of heartiness. Toss in some mixed salad leaves and thinly sliced red onion for crunch and freshness. Creamy avocado or a dollop of guacamole brings a smooth, buttery contrast, while a spoonful of soured cream adds just the right cooling touch. Finish with extra fresh coriander and a few wedges of lime to squeeze over everything for a zesty lift.
If you’re after something simpler, garlic and herb potato wedges make a perfect side that’s easy to prepare and always popular. Alternatively, plain rice or lime cilantro rice works brilliantly. For an extra flavour boost, serve with sautéed peppers and onions, they add a sweet, tender bite that pairs beautifully with the salsa chicken.
More Slow Cooker Recipes
Looking for some more slow cooker recipes? Check out the following:
See more Slow Cooker Recipes →
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All recipes on Slimming Eats have estimated nutritional information for your convenience.
FAQ for Slow Cooker Salsa Chicken
Once cooled, transfer leftovers to an airtight container and keep them in the fridge. They’ll stay good for up to three days. Make sure to cool the chicken quickly and refrigerate promptly to keep it safe and fresh.
Yes, this dish freezes really well. Portion the cooled chicken into freezer safe containers or bags, removing as much air as possible to prevent freezer burn. It will keep for up to three months. Defrost in the fridge overnight before reheating.
Reheat gently to avoid drying out the chicken. The oven or microwave both work fine—cover the chicken to retain moisture. If using the oven, heat at 160°C (320°F) for about 15–20 minutes or until warmed through. In the microwave, heat in short bursts, stirring or turning between intervals for even heating. Adding a splash of water or extra salsa if needed can help keep it juicy.
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Recipe Card
Slow Cooker Salsa Chicken
This Slow Cooker Salsa Chicken is a no-fuss, flavour-packed dish with tender seasoned chicken, zesty salsa, and melted cheese. Perfect served with wraps, as a loaded bowl or with rice or potato wedges.
Ingredients
- 2 large Boneless Skinless Chicken Breasts, halved lengthwise (550g/19.4oz in total)
- 2 teaspoons of sweet paprika
- 1 teaspoon of mild chilli powder
- 1 teaspoon of onion powder
- 1 teaspoon of garlic powder
- 1 cup of chunky salsa (jarred) - use mild, medium or hot depending on preference)
- 1 tablespoon of olive oil
- 120g of reduced fat colby jack cheese, grated (can use a cheddar/red leicester mix)
- fresh coriander and chopped spring onions (for garnish)
Instructions
- Place the chicken in a bowl and add the paprika, chilli powder, onion powder and garlic powder and a little salt and black pepper (don't go too heavy on the salt as the salsa is salty). Toss everything together until the chicken is evenly coated in the seasonings.
- Transfer the chicken to the slow cooker and drizzle with the olive oil. Pour in the salsa, making sure the chicken is well covered.
- Cook on high for 2 hours or on low for 4 hours.
- About 10 to 15 minutes before the end of cooking, sprinkle the Colby Jack cheese over the chicken so it can melt.
- When ready to serve, scatter over the chopped coriander and spring onions.
- Enjoy with your choice of sides. I love to serve as a salsa chicken bowl with lime cilantro rice, corn, black beans, soured cream, avocado and salad.
Notes
Please see below for full nutritional info and additional details about recipe:
- Calories - scroll down to nutritional info box
- WW Points and other Slimming or Weight Loss programs - due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values.
- Gluten Free Friendly
- Freezer Friendly ❄️ - see FAQ section for details
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Nutrition Information
Yield 4 Serving Size 1 SERVINGAmount Per Serving Calories 313Total Fat 14gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 8gCholesterol 130mgSodium 446mgCarbohydrates 7gFiber 2gSugar 3gProtein 42g
Nutritional information and values etc are an estimate and is to be used for informational purposes only. Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information. It is always advised that you calculate by the ingredients you use.
tamzyn casley says
Really easy and yummy!
Served with basmati rice and garlic bread.
Think next time may serve with a green salad as well.
Like the idea of scrunching some tortillas on the top too!
Siobhan (Slimming Eats) says
So glad you enjoyed it 🙂