This Crockpot Salsa Chicken with cheese requires only 3 ingredients. It’s embarrassingly easy to make, full of flavor and so delicious!
How to Make Crockpot Salsa Chicken
- 2 lbs chicken breasts boneless, skinless (about 4)
- 2 cups salsa mild
- 1 cup Mexican Blend cheese shredded
Prepare chicken: Place whole chicken breasts in your crockpot then pour the salsa over each breast.
Cook: Cook anywhere from 1 1/2 to 2 hours on high or 4 hours on low, you don’t want to cook it longer because it will start falling apart.
Preheat your oven to 425 F degrees.
Add Cheese: Transfer the chicken to a 9×13 inch baking dish. Spoon some of the leftover salsa over the chicken. Sprinkle each breast with cheese, about 1/4 cup of cheese for each breast.
Bake: Place the baking dish in the oven and bake for 15 minutes or until the cheese is golden brown and is bubbling.
- It’s not really recommended to cook frozen chicken in the slow cooker as there’s risk of bacteria contaminating the meat before it reaches a safe temperature. I would thaw it out in the microwave first for a few minutes before actually adding it to the slow cooker.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.