5 Dinner Ideas with 1 Slow Cooker Mexican Salsa Chicken Recipe

A simple and incredibly versatile Mexican Salsa Chicken recipe that can be quickly turned into five very different (and super tasty!) family dinners.

I use my slow cooker all year round as I find it convenient to start dinner in the morning and have it ready at the end of a long, busy day. This Mexican Salsa Chicken recipe is a favourite with my family, and can be quickly and easily used to make casserole, pizza, burritos, pasta bake or enchiladas!

We love Mexican in our household and I have found this recipe to be a great base when creating a variety of dishes. My Slow Cooker Mexican Salsa Chicken uses 1.5kg of chicken, which once cooked shreds up beautifully and it so versatile – it can actually make several different meals using the one recipe! Scroll to the bottom of this blog to read my favourite five dinners I dish up using this one recipe.

How To Make My Mexican Salsa Chicken

I used onion, carrot and celery, however, you can add more vegetables in this recipe if you wish.

This ceramic bowl is large enough to place all the chicken breasts in a single layer.

Then I add in all the ingredients and no extra juices as the chicken will produce liquids as it cooks.

Cover and cook for 6-8 hours then remove the lid and shred the chicken. I use two forks to shred the chicken which pulls apart really easily. This salsa can then be used in HEAPS of recipes! Keep scrolling to see my five favourite ways to use this tasty salsa.

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Slow Cooker Mexican Salsa Chicken Recipe

  • Author: Katrina Springer
  • Prep Time: 5 mins
  • Cook Time: 8 hours
  • Total Time: 8 hours 5 mins
  • Yield: 15 1x

Ingredients

Scale
  • 1.5kg chicken breasts
  • 30g taco seasoning
  • 1 brown onion, diced
  • 3 celery stalks, leaves trimmed, chopped
  • 3 carrots, peeled and diced
  • 450g mild tomato salsa
  • 400g can diced tomatoes

Instructions

  1. Place chicken breasts in the bottom of the slow cooker.
  2. Sprinkle taco seasoning over chicken pieces.
  3. Add onion, celery and carrots over the top.
  4. Pour salsa and tomatoes over vegetables.
  5. Cover and cook on low for 6-8 hours.
  6. Remove lid and shred chicken pieces with two forks.
  7. Mix shredded chicken through the sauce to coat.

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Turn Into 5 Different Dinner Ideas!

If you’ve got a busy week ahead of you, consider whipping up this ridiculously easy recipe on a Monday, and let it cover multiple meals throughout your week – the options are endless!

CASSEROLE – simply serve the Slow Cooker Mexican Salsa Chicken on top of pasta.

PIZZA – add Slow Cooker Mexican Salsa Chicken on top of a pizza base or on top of pita bread to make a light lunch. Sprinkle with cheese and place in the oven until cheese has melted and top with rocket. Add additional toppings if desired.

BURRITOS – top a tortilla with lettuce, Slow Cooker Mexican Salsa Chicken, capsicum, avocado and sour cream for a quick meal.

PASTA BAKE – cook 2 cups of pasta following packet directions. Stir 1/2 cup sour cream through 2-3 cups of Slow Cooker Mexican Salsa Chicken. Mix through cooked pasta. Spoon into a casserole dish, top with 1/2 cup cheese and bake in moderate oven for 20-30 minutes or until cheese has melted.

ENCHILADAS – place half a cup of Slow Cooker Mexican Salsa Chicken onto a tortilla, sprinkle 1-2 tablespoon of cheese, roll up tortilla and place in casserole dish. Repeat with desired number of enchiladas. In a small bowl, add 3/4 cup sour cream and a packet of chicken single chicken cup-a-soup dry mix (alternatively, you could use 1 teaspoon of chicken stock). Pour the cream mix over the tortillas. Sprinkle with half a cup of cheese, place in a moderately hot oven and bake for 20-30 minutes or until cheese has melted and browned, serve with salad.


LET ME KNOW WHAT YOU THINK OF THIS RECIPE! – If you’ve tried this Slow Cooker Mexican Salsa Chicken recipe, please leave me a comment below. I love to hear from people who’ve made my recipes! You can SUBSCRIBE to receive my newsletters with the latest recipes or FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST for even more delicious food.

ARE YOU ON INSTAGRAM? –If you make this recipe, please share a photo, tag @theorganisedhousewife and add hashtag it #TOHRecipes  – I’d love to see what you’re cooking!

Dinner Ideas From One Recipe

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26 comments

Cheryl May 14, 2018 - 7:03 AM

That looks so delicious! I often think of slow cooker meals as boring, but this has a modern twist, thanks Kat!

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Jess May 14, 2018 - 7:39 AM

So many great ideas. Would you be able to freeze left overs for another meal?

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Katrina - The Organised Housewife May 14, 2018 - 1:08 PM

absolutely, this recipe would be perfect to freeze left overs to have on hand, defrost and make the meal you desire another day 🙂

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Jess May 14, 2018 - 1:31 PM

Excellent, thanks so much!

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Helen D May 14, 2018 - 9:05 PM

My tip would be to make your own taco mix.. I never use the packets any more. Have a look on the back of the packet…. it is full of salt and artificial everything!! Just use some sweet paprika (or smokey for extra flavour if the kids can cope), cumin, dried oregano, dried onion flakes and garlic. A little bit of salt and pepper can be added at the end if it needs it. So much healthier.

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Katrina - The Organised Housewife May 16, 2018 - 9:44 AM

Hi Helen, I have actually really wanted to make a supply of my own homemade taco seasoning so this is a great start with the selection of herbs you have shared.

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Joanne May 18, 2018 - 12:31 PM

I would also love to know how to make homemade taco seasoning. What would the quantities be to match a regular size packet mix, please? And is it dried garlic?
I am definitely going to try this slow cooker recipe – sounds great to have on hand in the freezer for so many varied uses! Thanks for sharing it!

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Rhiannon May 21, 2018 - 2:16 PM

Here is the recipe I use for taco seasoning (and my family think it is much better than the packet one 🙂 )

1 tsp chilli powder (or more if you like it hot)
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp dried oregano
1/2 tsp paprika (not smoked for us)
1 1/2 tsp ground cumin
1 tsp sea salt
1 tsp black pepper

The recipe is from http://www.foodrenegade.com but I have omitted the red pepper flakes. If you triple the recipe and store it in a glass container then you have it on hand whenever you need it 🙂 Happy cooking

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Katrina - The Organised Housewife May 22, 2018 - 10:09 AM

Hey Joanne, I haven’t yet made my own taco seasoning but I’ve just noticed reader Rhiannon has posted a recipe in the comments that looks worth a try 🙂

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Gwendalyn Long May 18, 2018 - 12:12 PM

I love this recipe, I would serve it over rice, topped with cheese, avocado, corn , sour cream and fresh coriander.

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Sandie May 18, 2018 - 6:27 PM

Looks delicious. Will be for dinner tomorrow night and the next. Will make my own taco mix as suggested. Slow cookers are wonderful, I do steel cut oats with grated granny smiths for breakfast, also a yummy eggs, quinoa flakes, cheese, tomatoes and spinach. so good to have dinner waiting at night, and also good to have a substantial breakfast waiting in the morning. Thank you for this recipe . Sandie

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Suzy May 19, 2018 - 11:29 AM

Sandie, I’d love to see your eggs, quinoa flakes, etc recipe

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Sandie May 21, 2018 - 11:26 AM

Hi Suzy,
I beat 4 eggs with almond milk, mix in a heap of quinoa flakes so it is thick, add chopped onion, grated cheese, halved cherry tomatoes, handful or two of chopped spinach, pour into oiled crockpot and sprinkle parmesan on top. I do 8 hours on low, is probably ready sooner. Sorry I have no measurements, cooking is all guesswork with me. it does 2 for breakfast and leftovers for lunch next day on toast.

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Suzy May 21, 2018 - 10:52 PM

Thanks!

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Susie May 21, 2019 - 9:41 AM

And your steel cut oats recipe…? Thanks, Susie

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Kelly May 18, 2018 - 7:08 PM

This is pure genius! How many meals do you get out of the recipe as listed? We are a family of five too so I will follow your lead… Also, have you ever tried doing a double batch?

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Katrina - The Organised Housewife May 22, 2018 - 9:59 AM

Hi Kelly, one batch lasts for three meals for the five of us. Leave in the fridge for up to three days or pop in the freezer in individual meal portions for up to three months 🙂

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Suzy May 19, 2018 - 11:29 AM

Sandie, I’d love to see your eggs, quinoa flakes, etc recipe

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Sandie May 21, 2018 - 11:34 AM

Hi Suzy, I mix 4 eggs with almond milk, a heap of quinoa flakes till the mix is thick, add halved cherry tomatoes, chopped red onion (maybe 1/2 onion) handful or two of chopped spinach, cup of grated cheese, pour into oiled crockpot and sprinkle with parmesan. Sorry no measurements as I cook with gay abandon. Added Italian herbs are good. on low 6 to 8 hours in crockpot, depending on when we get up. enough for breakfast for 2 and leftovers on toast for lunch.

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Shanny May 21, 2018 - 1:38 AM

We are a family of 8 (5 teenagers) and I try to cook for two nights at a time whenever I can. I have been wanting a larger slow cooker for quite a while as my 5.5ltr struggles when I fill it too much sometimes. I will look into this Russell Hobbs one. Thanks for bringing it to my attention.

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Lisa May 24, 2018 - 4:14 PM

That looks delicious Katrina! I reckon it would make yummy Mexican chicken and salad wraps for lunches too. If it doesn’t have too much liquid in it, that is! If it does, I’m sure it would be easy enough to reduce it a little so it’s more sticky rather than saucy. Anyway, thanks!

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Alison May 25, 2018 - 2:20 PM

This would be great for stuffed spuds too I reckon. Thanks for the recipe Kat, I’ve got it cooking away at the moment and look forward to trying it in wraps tonight. I’ll be trying out that spice mix Rhiannon shared above too

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Katrina - The Organised Housewife May 28, 2018 - 11:54 AM

Yuummm stuffed spuds! That’s a great idea, I’ll have to try it. Hope you enjoyed your dinner 🙂

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Amanda May 27, 2018 - 7:16 AM

Made this yesterday, such an easy yummy recipe & so versatile! We served ours on top of natural corn chips with cheese on top & a big dollop of sour cream ?. Enchiladas on the menu for Sunday lunch today! Thanks for sharing.

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Katrina - The Organised Housewife May 28, 2018 - 11:59 AM

Delicious! So glad you enjoyed it 🙂

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Julie June 25, 2018 - 8:08 PM

Would this be ok to put it all in the slow cooker and in the fridge ready to go the night before? so you don’t have to do it before work in the morning?

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