The Best Baked Salsa Chicken
Put everything in one pot and this baked salsa chicken becomes an amazing delight! Perfect for so many recipes, it’s super easy!
Making this chicken salsa requires nearly no cooking skills. Well, other than following the directions!
Chicken Salsa Recipe
What makes this recipe, so appealing is its versatility.
I made a chicken salsa taco soup out of leftovers. By adding some additional seasonings, cumin, red chili flakes, onion and garlic powder, a large can of thick rich tomato sauce and a variety of vegetables (and more black beans) that I had in my refrigerator, I had a whole new meal.
Served this luscious soup with my crispy homemade cornbread and a crunchy iceberg lettuce salad!
Baked Salsa Chicken
I love using my Dutch oven for cooking and serving. My favorite is this one from Le Creuset. But, if you’re looking for another option, less pricey, then you can’t beat this one from Great Jones! Check out The Duchess. It’s a wonderful 6.75 quart beauty that comes in a variety of gorgeous colors. Makes cooking so much fun! If you want a smaller one, try the Dutch Baby (3.5 quart)!
Slow Cooker Salsa Chicken
I’m sure you could do this recipe in a slow cooker or multi-cooker, using the pressure cooker setting for faster results.
While I haven’t done it in a slow cooker, I’m thinking it would take about 6 to 8 hours on ‘High’.
Chicken Salsa Black Beans
Now I love beans. And, to give this more protein and a more Latin flair, I added the black beans.
Using one can gave me the what I wanted when serving as an entree. However, when I made the leftovers into a soup, I did add more black beans.
Fresh Salsa Chicken Recipe
You can certainly make your own homemade pico de gallo. But, lots of folks are busy and don’t have the luxury of time. That’s part of the essence of this recipe. Something that’s simple, easy and homemade.
So, using a store purchased pico de gallo is the ticket. You can also use fresh made salsa from you grocer’s deli. I wouldn’t recommended using regular shelf salsa. It just doesn’t have the freshness. And, the fresh deli version of salsa and/or pico de gallo help bring out so much more flavor in this chicken.
Salsa Chicken in Oven
Now, speaking of chicken. When I’m cooking I want to invest in ingredients, within my budget of course, that bring the most nutrients to my family.
Certainly pasture-raised chicken is preferred. Pasture-raised chicken, according to the APPPA (American Pastured Poultry Producers Association), “…tends to be higher in iron, higher in Omega 3, have a lower Omega 6:3 ratio, and be higher in antioxidants (Vitamin E, for example). Pasture-raised eggs have higher Omega 3s, a lower Omega 6:3 ratio, increased vitamin D, and more antioxidants.”
Bottom line is that it’s healthier for you and it tastes better.
My thinking for meat purchases is this. I’d rather eat less meat and make it higher-quality meat than eat more meat and eat lower-quality meat.
It all boils down to nutrient density for me when I’m cooking.
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Salsa Chicken Bake
I’m thinking if you’re a chicken lover, then you’ll enjoy this recipe! It’s simple, easy and you can add more spice and heat if you like.
There’re plenty of ways to use this chicken salsa. Just use your creativity!
Some of my other favorite chicken recipes that I’ve created are: Simple Chicken Tinga, Easy Salted Maple Spatchcock Chicken and Honey Garlic Chicken.
The Best Baked Salsa Chicken
- Preheat Oven to 375
- 2.5 to 3 lbs. chicken, mix of bone in skin on and boneless skinless, breasts, thighs, and/or legs
- 4 Tbl. extra virgin olive oil
- 2 (16 oz.) containers fresh salsa and/or fresh pico de gallo + 16 oz. water to rinse containers, your choice 'heat' level (mild, medium, hot)
- 2 tsp. sea salt
- 2 tsp. coarse ground pepper
- 1 can black beans, drained + 1 cup water
- 1/2 cup fresh chopped herbs, optional, combination of parsley, cilantro, thyme, chives, basil
1. In a large Dutch oven (5.5 quarts), put the olive oil and chicken.
2. Add the salsa, water, salt, pepper and black beans.
3. Cover tightly with a lid. Cook in a preheated 375 oven for 1.5 to 2 hours. Check to see if the meat is really tender and can be shredded.
4. When done, remove the chicken pieces with bones/skin and add the meat back to the pot.
5. Optional: Prior to serving add the chopped herb mixture saving some for garnish.
Salsa chicken freezes well.
Salsa chicken makes a great base for a soup. Just add more diced tomatoes, some taco seasoning, maybe more beans and vegetables.
Salsa chicken can be used in tacos, burritos, wraps, nachos and more.
You can substitute chicken bone broth for water. Check Kettle & Fire. Use discount code ALLYSKITCHEN for 20% off!
You’ve done it again!! So easy and i can taste 💕the deliciouness already!
Linda!! Well, we have one last step! It must be RA’d!! Thank you, luv! It’s so versatile, freezes well, and is sooooooooo darn easy! Hey, even our KCS would be a pro at it!! lol! xoxo love ya!
Can you use chicken breasts and cook in slow cook?
Yes, you could do in slow cooker and use chicken breasts. I’d do bone in skin on. You’ll have immensely better flavor and nutrients! More bang for your bucks. Let me know, luv! xoxx ally
This looks amazing! Question: ‘ + 16 oz. water to rinse containers’ is this added to the chicken to cook?
Hey, Tracey! Thank you! Yes, you’ll rinse with water getting out the remaining good stuff and add to your chicken. It’s so simple and easy and the results are super delicious! Thank you for stopping by. Don’t be a stranger! xoxx ally
Now this is definitely my cup of tea. This is something I could make ahead of time and just put it in the refrigerator until I’m ready to eat.
You sure can, Lynne! And, it’s so versatile. Warm and scoop over corn chips, put in a tortilla warm wrap, throw in a pot w/some bone broth, veggies and have soup! xoxx