Slow-Cooker Salsa Chicken

By Heather Irwin, MS, RD, LDN

I like making a large batch of this versatile chicken recipe to use throughout the week. You can wrap it in a whole wheat tortilla or put it on top of a salad. I have even mixed the shredded chicken with brown rice or quinoa and put it in a bell pepper to make stuffed peppers. The best part is how easy it is to make.


  • 2 pounds boneless chicken breasts
  • 1 1/2 Tbsp. cumin
  • 1 1/2 Tbsp. chili powder
  • 1/4 tsp. cayenne pepper
  • Sea salt
  • Freshly ground black pepper
  • 1 cup salsa


  1. Place the chicken in the bottom of the slow cooker
  2. In a small bowl, stir together the cumin, chili powder, and cayenne pepper, along with the salt and pepper.
  3. Pour the seasoning mixture over the chicken. Add the salsa and stir to coat the chicken.
  4. Cook on high for 4 hours or low for 7 hours.
  5. When you are ready to eat, shred the chicken with 2 forks. Another tip is to shred chicken with a hand mixer. Stir to incorporate salsa and serve.

Serves:  4

Heather Irwin, MS, RD, LDN
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