3 Ingredient Crockpot Salsa Chicken (+ 5 Ways to Serve It!)

This crockpot salsa chicken takes 3 ingredients and 5 minutes of prep. The result is perfectly tender, shredded chicken breast that works for low carb tacos, burrito bowls, stuffed peppers, and easy weeknight dinners all week.

You know that thing where you meal prep chicken on Sunday and by Wednesday you’re staring at the same container thinking “I can’t eat this freakin’ chicken one more time”?

This is the opposite of that.

This salsa chicken is super simple – just three ingredients that create a flavorful, shreddable base you can transform into tacos one night, a burrito bowl the next, and stuffed peppers after that. Same protein prep, totally different meals, zero dinner decision fatigue.

I started making this years ago when I realized the problem wasn’t that I didn’t want to meal prep – it was that I didn’t want to eat the same meal five nights in a row. This chicken gives you the convenience of batch cooking without the boredom.

♥ 3 Reasons You’ll Love This Recipe:

Effortless: With just three ingredients and a slow cooker this low carb chicken recipe is stress free!

Meal prep: This recipe is perfect for making ahead of time. Double it and you’ll have plenty!

Big flavor: The salsa does a lot of work here. It infuses the slow cooked chicken with bold flavors that take it to a whole new level.

Ingredients, Swaps, & Tips:

• Salsa: This provides most of the flavor so choose a brand you enjoy but also be sure it has no sugar added. We like Mateo’s but any low carb salsa works, including our homemade keto salsa if you’ve got the time.
• Chicken thighs work too: If you prefer dark meat, feel free to use them instead of the chicken breast. They’ll be extra juicy and will shred just as easily. You could even double the recipe and use half of each.
• Want more heat? Add a pinch of cayenne pepper or use a brand of spicy hot salsa to kick things up a notch. Some diced jalapenos could go into the crockpot with the chicken too.
• Extra seasoning: We keep this very simple with just chili powder but you can add other spices to the mix if you like. Cumin or smoked paprika also go well with the salsa chicken.

Step by Step:

5 Ways to Serve It All Week

This is where it gets fun. Same chicken, completely different vibes:

Monday: Classic Chicken Tacos
Warm up Mission low carb tortillas, pile in the chicken, add shredded cheese, sliced avocado, some pickled onions – whatever you like on your tacos. Takes 3 minutes, or take it a step further and make our crispy keto chicken tacos but sub in this salsa chicken.

Tuesday: Loaded Burrito Bowl
Cauliflower rice as the base, top with the chicken, cheese, avocado, a squeeze of lime, and jalapeños. We love some quick pickled red onions too (just slice them thinly, top with white vinegar, and let sit for 10 mintues.) This is the one my kids actually request.

Wednesday: Chicken Quesadilla
Low carb tortilla, chicken, cheese, fold it in half and crisp it up in a skillet. Serve with our keto guacamole and sour cream. Peak comfort food that happens to be low carb.

Thursday: Stuffed Bell Peppers
Cut peppers in half, fill with the chicken mixed with a little cream cheese and extra cheese on top. Stir in some cauliflower rice if you want extra veg. Bake at 375°F for 20 minutes. Fancy enough for guests, easy enough for a weeknight.

Friday: Chicken Taco Salad
Romaine, the chicken (cold or warm – both work), cheese, avocado, crushed low carb tortilla chips (I like Quest chips), and avocado salad dressing. The best way to end the week.

Storage:

Refrigerator: Store in an airtight container for up to 4 days.

Freezer: Freeze cooked shredded chicken with the salsa for up to 3 months. Thaw overnight in the fridge. Alternately, add the raw ingredients to a freezer bag, freeze for up to 3 months, and just dump into the crockpot from the freezer. It’ll take a couple of hours longer to cook from frozen.

Reheat: Warm gently in the microwave or on the stovetop until heated through. Add more salsa if needed to perk things back up a bit.

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