My family adores this Crockpot Salsa Chicken because it’s so tasty, and I love making it because it’s a simple dump-and-go dish with only 3 ingredients! Cook up some chicken, salsa, and cream cheese in a slow cooker, shred it up, and dinner’s ready. This creamy shredded chicken is perfect for making tacos, sandwiches, rice bowls, and so much more!
Slow Cooker Salsa Cream Cheese Chicken Recipe
This super creamy salsa chicken has become a family favorite over the years–it has really put my slow cooker to work! And while my Crockpot cooks dinner for me, I get to do basically anything else. Any kind of shredded chicken is super versatile, and this recipe is too. So even though I make this cream cheese chicken all the time, it never gets boring!
Boneless chicken breasts, my favorite jar of chunky salsa, and a brick of cream cheese are really all it takes to make this creamy pulled chicken in a Crockpot. You can use traditional salsa, salsa verde, or something with black beans and corn…really anything you like! Or try seasoning the chicken with ranch or taco seasoning before adding it to the Crockpot. There are so many ways to make this dish with so few ingredients!
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5 Star Reader Reviews
- “We make this often and it’s always a hit! Even with my picky kids!” – Lauren
- “I make this every Sunday for meals for lunch all week. SOOO good!” – Kelsey
Crockpot Salsa Chicken Recipe
Ingredients
- 4 boneless, skinless chicken breasts about 6-8 ounces each
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 24 ounces chunky salsa 1 jar*
- 8 ounces cream cheese 1 brick
Equipment
- Crockpot
Instructions
- Spray a large crockpot with nonstick spray.
- Add the chicken to the bottom of the crockpot and top with the salt and pepper.4 boneless, skinless chicken breasts, 1 teaspoon kosher salt, ½ teaspoon ground black pepper
- Pour salsa over the chicken and then top with the cream cheese.24 ounces chunky salsa, 8 ounces cream cheese
- Cook on high for 3½ hours or on low for 6-8, or until chicken is cooked through (165°F internal temp).
- Stir together and then shred chicken with 2 forks (should shred easily).
- Stir again to fully coat in the salsa mixture.
- Use for tacos, nachos, sandwiches, and more!
Notes
- Spray your crockpot with a little non-stick oil before adding in your ingredients.
- To cut down on calories, you can use a low fat cream cheese.
- Adding cream cheese makes this shredded chicken creamy and special! You can omit the creamed cheese to make a very simple shredded salsa chicken for any occasion.
- For some heat, add chopped jalapeños or hot sauce for an even spicier dish! Green Chiles would be another great addition for something more mild
How to Make Salsa Chicken in a Crockpot Step by Step
Prep: Grab chicken, a jar of salsa, and cream cheese. That’s it!
Add Chicken to Crockpot: Spray a large crockpot with nonstick spray. Add 4 boneless, skinless chicken breasts to the bottom of the slow cooker, and season with 1 teaspoon of kosher salt and ½ teaspoon of ground black pepper.
Add Salsa and Cream Cheese: Then pour 24 ounces of chunky salsa over the chicken, and top with 8 ounces of cream cheese.
Slow Cook: Cook on HIGH for 3½ hours; or on LOW for 6-8 hours. Be sure the chicken is fully cooked through (165°F internal temp).
Shred the Chicken: Once cooked, stir everything together. Then shred the chicken using 2 forks. Give it another good stir to fully coat the shredded chicken in the creamy salsa mixture.
Serve: Use the cream cheese salsa chicken as you please. Make tacos, nachos, sandwiches, or serve with rice or pasta. To make tacos, simply scoop the salsa chicken into warmed taco shells, then add additional toppings if you like!
One of the best recipes that I’ve ever tried. We absolutely love it!