Method 1: The Classic Slow Cooker (Crock-Pot) Salsa Chicken

This is the original and arguably the easiest method. It’s perfect for starting in the morning and coming home to a fully cooked dinner.

1. Prepare the Cooker: Lightly spray the inside of your slow cooker with non-stick cooking spray for easy cleanup. This step is optional but highly recommended.
2. Layer the Ingredients: Place the chicken breasts in a single layer at the bottom of the slow cooker.
3. Season the Chicken: Sprinkle the entire packet of taco seasoning evenly over the chicken breasts, coating all sides as best you can.
4. Add the Salsa: Pour the entire jar of salsa over the seasoned chicken, making sure it’s fully covered. Do not add any extra liquid; the chicken and salsa will create plenty of their own.
5. Cook: Cover the slow cooker and cook on LOW for 4-6 hours or on HIGH for 2-3 hours. The chicken is done when it is cooked through and tender enough to be easily shredded with a fork. Cooking time may vary slightly depending on the size and thickness of your chicken breasts and the specific model of your slow cooker.
6. Shred the Chicken: Once cooked, remove the chicken breasts from the slow cooker and place them on a cutting board or in a large bowl. Using two forks, shred the chicken. It should be very tender and fall apart easily.
7. Combine and Serve: Return the shredded chicken to the slow cooker and stir it into the salsa and juices left in the pot. This allows the chicken to soak up even more of that delicious flavor. Let it sit for about 10 minutes to absorb the sauce. Your salsa chicken is now ready to serve!

Method 2: The Speedy Instant Pot Salsa Chicken

When you’re short on time, the Instant Pot (or any electric pressure cooker) is your best friend. This method delivers the same tender results in a fraction of the time.

1. Layer the Ingredients: Place the chicken breasts in the bottom of the Instant Pot. Sprinkle the taco seasoning over the chicken. Pour the salsa on top.
2. Important Note on Liquid: Most Instant Pot models require a certain amount of thin liquid to build pressure. While some salsas are liquidy enough, thicker, chunkier salsas can sometimes trigger a “BURN” warning. To be safe, add ¼ to ½ cup of chicken broth or water to the pot.
3. Pressure Cook: Secure the lid, ensuring the steam release valve is set to the “Sealing” position. Select the “Pressure Cook” or “Manual” setting and cook on high pressure for 10-12 minutes for fresh chicken breasts, or 15-18 minutes for frozen chicken breasts.
4. Natural Release: Once the cooking cycle is complete, allow the pressure to release naturally for at least 10 minutes. A natural release helps keep the chicken tender and juicy. After 10 minutes, you can carefully perform a quick release to vent any remaining steam.
5. Shred and Combine: Carefully open the lid. Remove the chicken breasts and shred them using two forks. Return the shredded chicken to the pot and stir it into the sauce.

Method 3: The Reliable Oven-Baked Salsa Chicken

If you don’t have a slow cooker or Instant Pot, the oven works just as well. Baking concentrates the flavors beautifully.

1. Preheat Oven: Preheat your oven to 400°F (200°C).
2. Prepare the Dish: Place the chicken breasts in a baking dish (a 9×13 inch dish works well).
3. Season and Top: Sprinkle the taco seasoning over the chicken, then pour the salsa on top, ensuring the chicken is covered.
4. Bake: Cover the baking dish tightly with aluminum foil. This is crucial for trapping steam and ensuring the chicken stays moist. Bake for 25-35 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
5. Shred and Rest: Remove the chicken from the dish, shred it, and then return it to the baking dish to mix with all the delicious salsa and juices. Let it rest for a few minutes before serving.