Gluten Free Slow Cooker Salsa Chicken (Edit recipe)

Who doesn't love a meal that's "set it and forget it"? This naturally gluten free Slow Cooker Salsa Chicken requires minimal prep (easy to do earlier in the day) and even less cleanup. Choose your favorite salsa – salsa verde is my personal favorite for this, but any variety works! Season, salsa, and shred – that's basially it! Serve it over rice with guacamole or sour cream. Just be sure to check your salsa and packaged ingredients for gluten free assurance, if needed.
5 minutes
5 hours
Show nutritional information
This is our estimate based on online research.
Fat:4 g
Carbohydrates:45 g
Protein:26 g
Cholesterol:23 g
Sodium:449 mg
Fiber:7 g
Sugars:12 g
Calculated per serving.

Serves: 4

decrease servingsincrease servings



Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Season chicken breasts with salt, pepper and garlic powder in the slow cooker.
  2. Pour in 16 oz of your favorite salsa.
  3. Cook on high for about 5 hours until chicken is fully cooked and tender enough to shred.
  4. Shred chicken and return to the slow cooker for 30 minutes with frozen corn and black beans.
  5. Serve over white rice with a scoop of guacamole or sour cream!


Cooking times may vary depending on the quantity of chicken and your specific slow cooker. The chicken is ready when it becomes tender and easily shreds with a fork. Enhance your chicken by drizzling extra salsa on top just before serving for a zesty kick. After shredding, let the chicken marinate in the salsa within the slow cooker to intensify flavors. This dish makes fantastic leftovers; store them for quick and flavorful meals like tacos or salads. Customize your toppings with fresh cilantro, avocado, cheese, or greek yogurt to make it your own.

Add a Note

My Notes:

Add a Note

Never Miss a Bite

Get recipes delivered to your inbox every week

Leave a Reply