Need to feed a crowd? Crock Pot Salsa Chicken on Brown Rice, is a great meal to make in the crock pot, perfect for feeding a large group.

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Enjoy this easy meal for a weeknight meal, Crock Pot Salsa Chicken on Brown Rice. It’s great as leftovers for tacos, enchiladas, or burritos, or Mexican bowls.

Crock Pot Salsa Chicken on Brown Rice

Get cooking in the morning for a delicious meal for dinner! You can also make my Best Parmesan Basil Brown Rice Recipe.

When I grow up, I want to be more like Jane. Neither of us proably know Jane, but read on …

Recently my friend sent me a portion of an obituary that really touched my heart. Jane was 80, and it went like this:

She {Jane} was the ultimate hostess and was considerate of everyone. She perfected the art of making people comfortable by being aware of their cultural and personal needs. Quiet dinners around the dining table, family gatherings, and student parties will be remembered by all who entered her home. Jane was kind, caring, thoughtful, and generous in all aspects of her life.

Sharing home and food.

Last week Abby’s friends were over after school. Luckily, that afternoon, I had put in the crock pot one of our favorite family recipes: Crock Pot {Mango} Chicken. When the “starving” kids were mingling in our kitchen, on a golden late afternoon, I was prepared and could feed them.

It was my pleasure, and it made me happy to share our home and food.

The next season.

The day is coming when Paul and I will be alone, so I’m starting to prepare myself. I do not like the feeling of our kids moving on to their own separate lives, but I’m embracing the fact that it’s a time of life, one that we all journey through, and God is preparing me for the “next” season.

More like Jane.

When I read about the life of Jane, it makes me think there is more. Jane seemed to be full of joy and love, in touch with her surroundings (her concern for “cultural and personal needs”), secure in her gifts. She seemed to be a “people person,” putting herself aside, possibly helping others to get ahead.

Possibly Jane sometimes forgot herself to slow down and to think of others. But the impression that she left on the world is a person and home filled with generosity and kindness.

On this day, it was my pleasure and joy to feed these 5 girls, because I know that food is more than nourishment.

Crock Pot Salsa Chicken on Brown Rice |

Crock Pot Salsa Chicken on Brown Rice.

This recipe is in my book that I wrote 5 years ago, and it’s a staple in our home. Our kids know how to make it–2 ingredients, come on! Anyone can throw this in the crock pot!

Crock Pot Salsa Chicken on Brown Rice |

The secret for chicken is to not cook it too long. I’ve mastered this recipe by only cooking it for 3-4 hours, and with 1 simple ingredient—salsa–plus salt and pepper.

The rice.

The rice? You can serve this chicken on plain rice, although I like to make it different each time. This time I added salt, pepper, cheese, and cilantro. Fluff with a fork and serve!

Crock Pot Salsa Chicken on Brown Rice |

What I love about feeding people is that even when we don’t know it, we are often leading people.


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Crock Pot Salsa Chicken on Brown Rice

I use Trader Joe’s Spicy, Smoky Peach Salsa (I also use Costco’s Mango Peach Salsa), but you can use any brand of salsa and any kind of boneless chicken for this recipe. It’s easy to double!
Prep Time: 15 minutes
Cook Time: 4 hours
Total Time: 4 hours 15 minutes
Yield: 8
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  • 4 boneless, skinless chicken breasts (about 3 lbs:)
  • 12-15 oz. peach salsa
  • salt and pepper
  • 2 cups brown rice
  • 3 cups chicken broth, or water
  • 1/2 cup cheese, I used Parmesan, but you can also use Jack
  • 1/2 cup cilantro, chopped
  • Salt and pepper


  • Prepare the crock pot with cooking spray.
  • Cook the rice either on the stove or in a rice cooker. (If rice cooker, use these proportions: 1 cup of rice to 1.5 cups of liquid–broth or water). Salt and pepper; optional to add cheese and cilantro. Fluff with a fork when done cooking and set aside.
  • Cut chicken breasts in half, lying on the bottom of the crock pot. Salt and pepper the meat.
  • Cover the chicken with salsa. Place the lid on the crock pot and cook on HI for 3-4 hours.
  • Shred the chicken with a fork right in the crock pot. The juices will absorb into the meat.
  • Serve on brown rice, use for any Mexican dish (such as burritos, enchiladas, tostadas, tacos, or freezer burritos). Optional to freeze (up to 3 months) in Ziploc bags.
  • *You can really use just about any cut of chicken for this recipe. For easy shredding though (so that you don’t have to mess with bones), I recommend boneless chicken breasts or thighs. Also, you can use 12-15 oz. of salsa, it doesn’t have to be exact.
Course: Main Course
Did you make this recipe?Tag @reluctantentertainer on Instagram and hashtag it #reluctantentertainer!