Slow Cooker Salsa Lime Chicken–so you have frozen chicken breasts in the freezer and need to make dinner? Throw them in the slow cooker with some salsa, lime juice and some seasonings and you’ll get perfectly shreddable chicken that you can serve in burritos, enchiladas, tacos, salads or quesadillas. Dinner can’t get easier than this!
Get the INSTANT POT version of the recipe here
Slow Cooker Salsa Lime Chicken
I am one of those people that NEVER have thawed meats. I never remember to put the meat in the fridge the night before to thaw. That means I’m constantly using my Instant Pot and slow cooker to cook frozen meats. Technically you’re not “supposed” to cook frozen meats in the slow cooker but I’m a rule breaker…or maybe I’m just lazy. I am okay with cooking frozen chicken in the slow cooker because it’s not one huge solid chunk of meat. All you do to make this easy slow cooker salsa lime chicken recipe is just add 3 frozen chicken breast halves (about 2 1/4 lbs) to the slow cooker and add in lime juice, salsa, cumin, chili powder, garlic powder and kosher salt. Let the chicken cook on low for 6 hours or on high for 3-4 hours then shred it up and serve.
More Slow Cooker Chicken Recipes
What Slow Cooker Did You Use?
To cook this Instant Pot Salsa Lime Chicken I used my 6 quart oval Kitchenaid slow cooker. I love this slow cooker (you can see me talking about it in a video here). It cooks low and evenly. I love the medium heat choice because most slow cookers that I’ve seen only have the option of cooking on low or high. If you’re going to buy just one slow cooker, this is the one that I recommend.Print
So you have frozen chicken breasts in the freezer and need to make dinner? Throw them in the slow cooker with some salsa, lime juice and some seasonings and you’ll get perfectly shreddable chicken that you can serve in burritos, enchiladas, tacos, salads or quesadillas. Dinner can’t get easier than this!
- 3 frozen* boneless, skinless chicken breast halves (2 1/4 lb)
- 1/4 cup fresh lime juice
- 1 cup salsa or picante sauce
- 2 tsp cumin
- 1 tsp chili powder
- 1 tsp garlic powder
- 1 tsp kosher salt
- 1/2 cup snipped cilantro
- Add all ingredients except for cilantro into the slow cooker.
- Cover and cook on low for 6-8 hours, or until chicken is tender.
- Remove chicken and place on a cutting board. Shred the chicken and then return it back into the crock.
- Stir chicken in with the juices. Add in the cilantro. Serve and enjoy!
*If your chicken is not frozen just cook it for 4-6 hours instead of 6-8 hours.
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