clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
A plate of salsa chicken tacos with sour cream and fresh cilantro.

Salsa Chicken Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Erin Jensen
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 8 servings 1x
  • Category: Chicken
  • Method: Slow Cooker or Instant Pot
  • Cuisine: Mexican-Inspired


Salsa Chicken – an easy, delicious salsa chicken recipe that uses classic, chunky salsa to create the easiest weeknight dinner recipe!


  • 1 tablespoon olive oil or avocado oil
  • 1/2 large yellow onion, diced
  • 2 teaspoons garlic, minced
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1 15oz jar chunky salsa
  • 1 lb boneless skinless chicken breast


  1. Set to Sauté Function. Once hot, add oil and allow to coat the pan.
  2. Add onion and garlic and sprinkle with salt and pepper. Stir and allow to cook, about 1-2 minutes. Turn off Saute Function.
  3. Add chicken and then pour salsa over top. Move the chicken around so each piece is fully coated.
  4. Ensure Instant Pot is set to Sealing and then cook on High Pressure for 20 minutes.
  5. Naturally release pressure for 10 minutes and then carefully manually release.
  6. Remove chicken from the Instant Pot and set onto a plate.  Use a fork to shred the chicken and then return it to the pot. Mix the shredded chicken back into the salsa mixture.
  7. Feel free to add fresh cilantro or lime juice, as desired, to intensify flavor.
  8. Serve immediately or store in refrigerator in airtight container for 3-5 days. We love serving them into tacos or a rice bowl!


  • Slow Cooker Method: Bring sauté pan to medium high heat on stove and add oil to coat the pan. Add garlic and onion. Sprinkle with salt and pepper and then stir while allowing them to cook, about 2 minutes. Scrape onion and garlic into crock pot.  Add chicken breasts and pour salsa on top. Cook on High for 3-4 hours or on Low for 6-8 hours. Remove chicken and shred with fork. Return to slow cooker.
  • Cook Time Listed: the cook time listed in the recipe card is for the Instant Pot – the slow cooker time is longer.
  • Storage: Store leftovers in an airtight container in the refrigerator for 3-5 days.
  • Serving: Use this salsa chicken to make your favorite rice bowl, tacos, or burritos!


  • Serving Size:
  • Calories: 137
  • Sugar: 5.5 g
  • Sodium: 713.2 mg
  • Fat: 4.3 g
  • Carbohydrates: 6.5 g
  • Protein: 17.2 g
  • Cholesterol: 55.2 mg