Slow Cooker Salsa Chicken Over Rice

Slow Cooker Salsa Chicken

I’m just gonna be real with you, friend. This recipe for Slow Cooker Salsa Chicken is going to make a lot of chicken mixture and you’re likely to have some leftovers unless you are feeding the entire block. Tonight I want you to put it over rice (and/or lettuce, tomatoes, cheese, and avocado.) Tomorrow we’ll make enchiladas that come together in a flash. It’s a great way to cook once and eat several times. Hooray!

Slow Cooker Salsa Chicken

Slow Cooker Salsa Chicken Over Rice

Course: Main Course
Servings: 8
Calories: 321kcal
This is the best kind of slow cooker meal. It comes together in mere minutes and turns out enough deliciousness for at least two meals.
Print Recipe


  • lbs boneless, skinless chicken breasts
  • 16 oz salsa
  • 14 oz canned black beans drained
  • cups corn
  • tbsp taco seasoning
  • salt and pepper
  • oregano
  • 1 cups rice


  • Add all ingredients except the rice into the slow cooker and add a ½ cup water. Cook on high for 4 hours, or low for 8 hours.
  • With about 20 minutes left of cooking, prepare the rice using the instructions on the package.
  • Using 2 forks, shred the chicken and add back into the crock pot, stir. Serve over cooked rice or a bed of romaine lettuce. Top with more salsa, avocado slices, or your other favorite taco ingredients.


  • The nutrtional info on this recipe isn’t 100% accurate. Because we’ll get two meals out of the meat, the recipe is divided by 8. That’s not the case for the rice. Account for more carbs than mentioned.


  • Skip the rice and add more veggies. Use diced peppers and halved cherry tomatoes with a mix of spinach and baby lettuces.


Calories: 321kcal | Carbohydrates: 37g | Protein: 24g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 54mg | Sodium: 683mg | Potassium: 591mg | Fiber: 6g | Sugar: 4g | Vitamin A: 463IU | Vitamin C: 4mg | Calcium: 50mg | Iron: 2mg