Slow Cooker Chicken and Salsa

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CorindaRose 0

"Easy recipe! Chicken comes out moist and sweet. Slice breast to serve as main course or shred and use in tacos. Very versatile. Enjoy!"
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5 h 15 m servings 534 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 534 kcal
  • 27%
  • Fat:
  • 28.4 g
  • 44%
  • Carbs:
  • 8.3g
  • 3%
  • Protein:
  • 58.8 g
  • 118%
  • Cholesterol:
  • 228 mg
  • 76%
  • Sodium:
  • 729 mg
  • 29%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Spread onion rings into the bottom of a slow cooker crock. Place chicken onto onion layer with breast-side facing down. Pour salsa over the chicken.
  2. Cook on High until no longer pink at the bone and the juices run clear, about 5 hours. An instant-read thermometer inserted into the thickest part of the thigh near the bone should read 165 degrees F (74 degrees C).
  3. Remove the chicken from slow cooker, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before cutting.



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