Family-style dining doesn’t get more delicious or effortless than this Crockpot Cheesy Salsa Chicken. Tender chunks of seasoned boneless chicken breast are slow-cooked with diced sweet onion and chunky salsa until they’re melt-in-your-mouth perfect. It’s a staple in our meal rotation and with how easy it is to make, it’s a guaranteed hit every time.

Ingredients to Make Crockpot Cheesy Salsa Chicken Recipe

I like to think of my crockpot as my personal chef—always ready to lend a hand when life gets busy. Let’s be honest, we all need a little help in the kitchen now and then. When school is in full swing, and the calendar fills up with sports, activities, and errands, I’m right there with you juggling it all. That’s why this crockpot salsa chicken is a lifesaver, it simmers away while I take care of everything else, making dinnertime one less thing to worry about. Ingredients to make Crockpot Salsa Chicken recipe: (Scroll down for the full printable recipe card.)

Chicken – Boneless skinless chicken breasts. You could adapt using boneless skinless chicken thighs, too.
Salsa – One 16 ounce jar of medium heat chunky salsa. You could use mild or hot as well.
Vegetables – One small sweet onion adds a boost to the flavor.
Oil – Vegetable or olive oil for richness.
Seasonings – Taco seasoning, ground cumin, garlic salt and lemon pepper.
Thickener – Tomato paste thickens the sauce and adds a robust flavor.
Cheese – Shredded colby-jack cheese or sharp cheddar cheese.
Rice – Cooked spanish rice or cauliflower rice.

How to Make the BEST Crockpot Cheesy Salsa Chicken

Prep the Slow Cooker: Spray the bottom and sides of a 6-quart slow cooker with cooking spray.
Add a Layer or Salsa: Spread the salsa on the bottom of the slow cooker. Sprinkle with onion.
Season the Chicken Breasts: Place the chicken pieces in a plastic bag and drizzle with oil. Add the taco seasoning, cumin, garlic salt and lemon pepper. Seal the bag and toss until evenly coated.
Arrange Chicken in Crockpot: Arrange the seasoned chicken over the salsa. Sprinkle with remaining onion.
Cook: Cover and cook per the recipe until tender and cooked through.
Thicken the Sauce: At the end of cooking uncover, stir and thicken the sauce using the tomato paste.
Sprinkle with Cheese: After thickening, sprinkle the top with shredded cheese. Cover and continue to cook just until melted.
Serve: Serve over cooked rice or cauliflower rice with fresh pico de gallo and sour cream, if desired.

Quick Tips for Making Cheesy Salsa Chicken

Kitchen Equipment You’ll Need: 6 quart or similar size slow cooker, measuring cups and spoons, cheese grater, sharp knife and cutting board.
Cut the Chicken into Equal Size Pieces: The chicken breasts are cubed prior to seasoning to impart the flavor all the way through. Be consistent and cut the chicken into 1-inch chunks for even cooking. You can make the chicken pieces larger or smaller, but please note that the cooking time would also need to be adjusted.

Recipe Variations and Substitutions

Chicken: This recipe uses boneless chicken breasts. You could also use boneless skinless chicken thighs or a mix of both.
Taco Seasoning: You can use your favorite brand of taco seasoning. If you’d like to make your own, checkout my Homemade Taco Seasoning here.
Adjust the Thickness to Taste: I recommend that you be prepared to thicken the sauce a bit with tomato paste to enhance the texture. Add 1-2 tablespoons at a time and mix thru until it’s completely dissolved before adding more.
Beans: You could add 1 cup of drained and rinsed black beans to add bulk.
Cheese: You can use any variety of cheese that you enjoy for this recipe. Sharp cheddar cheese, monterey jack cheese, or quesadilla cheese would work well, too. You could use pepper jack cheese to amp up the spice.
Salsa: You can adjust the level of heat in the dish by using mild, medium or fiery hot salsa according to your family’s preference. A thick or chunky salsa works best for this recipe. Use your favorite brand.
Side Dish and Serving Options: We love this salsa chicken with a side salad. Top it with fresh pico de gallo and a dollop of creamy sour cream or a generous drizzle of crema. You can enjoy this ladled over Mexican rice or my recipe for cilantro-lime cauliflower rice for a lower carb option.
Garnishes: You may opt to sprinkle the top with sliced ripe olives, avocado, fresh cilantro, guacamole or a side of Mexican Street Corn for additional color and texture.

Storage and Leftovers

Leftovers: Store leftover Crockpot Cheesy Salsa Chicken in an airtight container chilled in the refrigerator for up to 3-4 days.
Reheating: Reheat in a saucepan over medium heat or in the microwave. You could turn this salsa chicken into enchiladas for a round two meal.
Freezing: Freeze leftovers for up to 2 months. Thaw in the fridge and reheat just before serving.

More Easy Crockpot Recipe to Make

Crockpot Pulled Chicken Tacos is so easy the kiddos can make it!
Slow Cooked Roast with Gravy is comfort food 101.
Smothered Crockpot Pork Chops with mushrooms and onion.
Start your day with this Crockpot Breakfast Casserole.
Crockpot Chicken and Rice is a one dish meal.
Sweet Crockpot Corn Casserole.
Slow Cooked Italian Beef Hoagies cooks tender and flavorful.
Slow cooked Crockpot Chicken Ranch Nachos from Recipes that Crock.

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