Crockpot Salsa Chicken

Original Recipe:



  • 6 chicken breasts (boneless, skinless)
  • Medium Salsa (~2 cups)
  • 1 cup shredded cheese (Mexican blend)



  1. Place chicken in crockpot and pour salsa on top. Cook on high for 1.5-2 hours.
  2. Preheat oven to 425 degrees
  3. Place the chicken in an 8×8 or 9×13 pan, spooning the remaining salsa from the crock pot on top of the chicken. Sprinkle evenly with shredded cheese.
  4. Bake for 15 mins. The cheese and salsa will be bubbling and the dish will be golden brown.


Note: do not put frozen chicken in the crock pot – thaw meat in the microwave first.


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