With just a few simple ingredients, this Slow Cooker Salsa Chicken and Peppers is a delicious Mexican-inspired recipe full of flavor. The chicken comes out incredibly fork-tender. And the salsa adds just the right amount of zesty spiciness since you can choose a mild, medium or hot salsa.
If you love minimal prep and hands-off cooking, try some of our favorite Slow Cooker Recipes: Chicken Paprika, Slow Cooker Chicken with Peppers, Slow Cooker Chicken Legs and Carrots, Beef Tips and Gravy, Pork Chops and Sauerkraut and Teriyaki Beef.
Recipe Tips For Success
Cooking chicken in a crockpot can be tricky with some recipes. I've cooked many, many over the years and here are my best tips for delicious slow cooked chicken.
- Bone-in, skin on or boneless chicken thighs usually make the juiciest chicken for most methods of cooking. But there are exceptions in many instances.
- Searing the chicken first, in a skillet or in this case in a slow cooker that offers that option, will help lock in the juices and add to the flavor.
- I am usually conservative with how much liquid I add for the recipe. Foods cooks in a Crockpot give off a lot of liquid and the meat could end up being too mushy or dilute the flavor. For that reason, I never use frozen meat since it releases too much water.
- Overcooking is probably the most common way to dry out chicken breasts in the oven. But chicken thighs can be cooked to a higher internal temperature to ensure tenderness. This article from Test Kitchen explains why it's ok to "overcook" dark meat. Don't rely exactly on what a recipe tell you when it is done. There are variations due to different brands and sizes. A meat thermometer will tell you when its done. It should be a minimum of 165°F.
- My biggest frustration with the slow cooking process is that with many recipes that I try, flavor is somehow diluted in the slow cooker. Extra seasoning is always recommended and tasting along the way.
Ingredients
Ingredient Notes & Substitutions
- Salsa- We are using jarred salsa with medium heat. You can use mild or hot, or make your own.
- Chicken- this recipe uses boneless thighs but you can use bone-in, skin on chicken. They will need increased time in the slow cooker. Check with the thermometer and go from there.
- Peppers- Mini baby bell peppers are used here, they are a bit sweeter and give a nice balance in the recipe. Feel free to use a preferred color or add jalapeno, poblano, serrano or chili peppers if you want it spicier.
- Salsa-Instead of a tomato based salsa, you can try salsa verde or mango salsa.
How to make Slow Cooker Salsa Chicken and Peppers
Step 1: Season both sides of chicken.
Step 2: Heat slow cooker to "sear" or heat skillet over medium heat. Brown chicken 1-2 minutes on both sides.
Step 3: Remove chicken and add peppers to bottom of cooker.
Step 4: Pour salsa over top of chicken.
Step 5: Cook on low for 3 hours or 1 ½ hours on high. Test chicken with meat thermometer and it should read 165°F if it is done.
What to serve with Slow Cooker Salsa Chicken
Here are some suggestions:
- Rice- yellow, white, brown or cauliflower
- Beans-refried, black, pinto
- Sides-Green salads, Guacamole, corn, Jalapeno relish
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MORE Chicken recipes to try:
Slow Cooker Salsa Chicken and Peppers
- Prep Time: 10 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 10 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Mexican-American
Description
With just a few simple ingredients, this Slow Cooker Salsa Chicken and Peppers is a delicious Mexican-inspired recipe full of flavor. The chicken comes out incredibly fork-tender. And the salsa adds just the right amount of zesty spiciness as you can choose a mild, medium or hot salsa.
Ingredients
- 2.5 pounds boneless chicken thighs
- 1.0 pound boneless chicken breast *
- 16 ounce jar medium spicy salsa
- 12 ounces mini peppers, seeds and stem removed, sliced in half
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- 1 teaspoon paprika
- Jalapeno relish for topping, optional
Instructions
- Combine seasonings. Pat chicken dry with paper towels. Press spices onto top and bottom.
- If your slow cooker has a "sear" button, preheat it for a few minutes. Spray bottom with some non-stick cooking spray. Brown chicken for 1-2 minutes per side.
- If using a skillet, preheat on medium, spray with non-stick cooking spray and brown 1-2 minutes per side.
- Set chicken aside on a plate. Add peppers to the bottom of slow cooker.
- Add chicken back in and pour salsa over top.
- Cover and cook on low for 3 hours, 1 ½ hours on high. Test with a meat thermometer and chicken should read at least 165°F. Sprinkle some jalapeno relish over top if desired.
- Serve the chicken over rice. Pour some of the juices over rice and chicken.
Notes
*You don't have to use the chicken breast if you want to just use thighs. We had a family member that preferred the white meat.
*Don't lift the lid until the time set for chicken to be done. The temperature will lower and may increase cooking time.
*You can cook the chicken an hour longer and it will soften and allow it to be shredded, if that is how you want to serve.
Nutrition
- Serving Size: 1
- Calories: 359
- Sugar: 3.8g
- Sodium: 588mg
- Fat: 10g
- Carbohydrates: 7.2g
- Fiber: 2.3g
- Protein: 55g
- Cholesterol: 232mg
Nutrition is an estimate from Nutrifox.com
Deb Belsha says
Hope you enjoy this recipe! This is not an overly hot or spicy recipe. My husband would have preferred I use a hot salsa and add some chipotle peppers. I just might do that next time I make it and I will report back.