This Crockpot Salsa Chicken is the best throw-and-go recipe. It's made with six simple ingredients and takes just 5 minutes to prep. Serve this chicken in tacos or burrito bowls, over nachos, in fajitas, you name it!
Stir together chili powder, garlic powder and salt and sprinkle over chicken breasts.
Pour salsa on top of chicken.
Put the lid on the slow cooker and cook on low for 3-4 hours, until the chicken breasts reach an internal temperature of 165 degrees F.
Turn the slow cooker off, open the lid and sprinkle with cheese. Put the lid and allow cheese to melt for 5-10 minutes before serving.
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Notes
Storage:Leftover salsa chicken will last in an airtight container in the fridge for 3-4 days or in the freezer for 2-3 months. To reheat, thaw in the fridge if frozen then microwave or warm on the stove until heated through. If the chicken has dried out slightly, add another scoop of salsa to moisten.