Dinner

Slow Cooker Salsa Chicken Recipe

ByMaya bella December 12, 2025December 12, 2025

Introduction

This Slow Cooker Salsa Chicken is a simple, flavorful dish perfect for busy days. Tender chicken simmers with salsa, beans, corn, and cream cheese to create a creamy, savory meal you can serve over rice or in tacos.

A close-up view of a bowl filled with three layers: the bottom layer is plain white rice with a soft, fluffy texture; the middle layer is a creamy mix of beans, corn, and shredded chicken in a light orange sauce; the top layer includes a dollop of sour cream and a green sprig of cilantro on the side, along with two lime wedges placed on the rim of the bowl. A silver spoon is partly inserted into the bowl, held by a woman's hand on the edge, and the bowl sits on a white marbled surface next to another identical bowl also containing the same dish, with a small wooden bowl filled with lime wedges nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 large boneless skinless chicken breast or 2 boneless skinless chicken thighs, thawed and patted dry
Salt, to taste (preferably kosher)
1 cup salsa (homemade or store-bought)
1 cup canned black beans, drained and rinsed
1 cup fresh or frozen corn kernels
1 tablespoon fresh lime juice (roughly 1-2 limes)
4 ounces cream cheese, cut into 4 pieces
1 tablespoon chopped fresh cilantro
Cooked rice and sour cream, for serving

Instructions

Step 1: Place the chicken in a 6-quart slow cooker and sprinkle the top with salt.
Step 2: Add the salsa, black beans, corn, and lime juice, ensuring the chicken is covered. Place the cream cheese pieces on top.
Step 3: Cover and cook on high for 4-6 hours or on low for 8-10 hours, until the chicken is cooked through and easily shredded.
Step 4: Shred the chicken using two forks. Stir everything together until the cream cheese is melted and the mixture is smooth.
Step 5: Stir in the chopped cilantro. Serve the salsa chicken over cooked rice with a dollop of sour cream.

Tips & Variations

For extra heat, add a diced jalapeño or a pinch of chili powder with the salsa.
Use chicken thighs for more flavor and juiciness if preferred.
Serve with warm tortillas to make flavorful tacos instead of rice bowls.
If using frozen corn, there’s no need to thaw before adding.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop to prevent drying out. This dish is also freezer-friendly; freeze portions in sealed containers for up to 2 months and thaw overnight in the refrigerator before reheating.

How to Serve

Two white bowls are placed on a white marbled surface, each filled with a base layer of white rice. On top of the rice is a creamy mix of shredded chicken, black beans, and corn with an orange tint. A dollop of sour cream with a smooth white texture sits on the chicken mixture in each bowl. One bowl contains a wedge of lime resting on the edge, while fresh green cilantro leaves garnish the chicken. A spoon is placed in one bowl with a woman's hand holding it, scooping the food. A small white bowl with lime wedges is seen in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought salsa for this recipe?

Yes, store-bought salsa works perfectly and speeds up prep time. Choose your preferred level of spiciness and flavor for the best result.

What can I serve with Slow Cooker Salsa Chicken?

This dish is great served over cooked rice, with tortillas for tacos, or alongside a fresh salad. Adding sour cream or avocado enhances the creamy texture.