Crockpot Salsa Chicken is a great dump and go dish that is packed full of tasty flavors. You are going to love this creamy slow cooker chicken recipe with only 3 ingredients! This delicious shredded chicken is perfect for tacos, sandwiches and salads and anything else you fancy!
It’s official, I love my crockpot! I love how easy it is to whip up super tasty dishes with so little effort, and this shredded salsa chicken is currently one of my favorite recipes to make in it! It’s so creamy and rich, I can’t wait fo you to try it!
Table of Contents
How to make Shredded Crockpot Salsa Chicken
- Spray a large crockpot with nonstick spray.
- Add the chicken to the bottom of the crockpot and top with the salt and pepper.
- Pour salsa over the chicken and then top with the cream cheese.
- Cook on high for 3 1/2 hours or on low for 6-8 or until chicken is cooked through (165F 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!
Be sure to see the recipe card at the bottom of this post for full ingredients and instructions!
3 Ingredient Crockpot Salsa Chicken Recipe
You read that right! Three ingredients (plus a little salt and pepper!) is all you need for this delicious shredded chicken recipe;
- Chicken breast
- Chunky Salsa
- Cream Cheese
All simple ingredients you can easily pick up without too much hassle! Using a jarred salsa is so easy and convenient, pick your favorite kind, just make sure it’s chunky!
Slow Cooker Mexican Shredded Chicken
Shredded chicken is so easy to make in your crockpot, dump all the ingredients in and let it do it’s thing! The chicken will be so tender when you come to shred it, so very little effort is required.
It’s a great option for taco night – simply spoon it into your tacos and top with some shredded lettuce and sour cream.
Can I reheat cooked Crockpot Salsa Chicken?
This recipe makes enough for six servings, so you may have some leftover (or maybe not!). Once it’s cooled, put any leftovers into an air tight container and store in the fridge for 2-3 days.
The chicken can be eaten cold with a salad or in a sandwich. If you want the chicken warm, remember, you can only reheat it once.
Make it Creamy
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.
More Top Tips
- 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.
- Use organic / free range chicken breasts raised without antibiotics.
Be sure to check out these other Mexican chicken recipes!
- Chicken Fajita Quesadillas
- Best Chicken Fajitas
- Chicken Enchiladas
- Baked Salsa Chicken
- White Chicken Enchiladas
- BBQ Chicken Nachos
- Chicken Enchilada Soup
- Mexican Chicken Soup
- Chicken Tinga
- Cilantro Lime Chicken Tacos
- Chipotle Chicken
If you have tried this creamy crockpot salsa chicken recipe, or any other recipe on my blog, then please rate it and let me know how it turned out in the comments below
Creamy Crockpot Salsa Chicken (3 Ingredient)
Ingredients
- 4 Boneless Skinless Chicken Breasts 6-8 ounces each
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 24 ounces chunky salsa
- 8 ounces cream cheese
Instructions
- Spray a large crockpot with nonstick spray.
- Add the chicken to the bottom of the crockpot and top with the salt and pepper.
- Pour salsa over the chicken and then top with the cream cheese.
- Cook on high for 3 1/2 hours or on low for 6-8 or until chicken is cooked through (165F 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!
Barbara says
How would you modify this recipe for frozen chicken breasts?
Becky Hardin says
I would just make sure that the chicken is cooked all the way through before serving, so it may take a tad longer!
Tony Mowatt says
YES!! This recipe is the BOMB!!! It is so yummy in my tummy!! I added a little sriracha to make it spicier and it came out so well! Next time I’ll add some onions to it! Thank you for providing such a fantastic recipe!
Becky Hardin says
Those additions sound great! Thanks, Tony!!
Dana says
Very delicious! Definitely didn’t need the added salt though. Too salty for my taste.
Becky Hardin says
I’m happy you still enjoyed the recipe!
Tony Richardson says
Great recipe, I modified it somewhat for our family.
I used frozen chicken breasts and a sweet mango salsa but also added a can of black beans and an equal amount – or more – of frozen corn seasoned with salt pepper and a little hot sauce, cooked on low all day then add the cream cheese 1/2 hour before serving shred the chicken and mix all together. Great in soft or hard shell, also great as a dip with those corn chips that are like scoops, wonderful recipe..
Becky Hardin says
Yum! That sounds delicious!! Thanks for trying my recipe!
Robin says
I loved this recipe. We made taco salad with it. The only thing I didn’t like was the it was a wetter mixture then what I like. But I would make it again.
Becky Hardin says
I’ll have to try it on salad!!
Angel Dee says
I am trying this today with a homemade spicy pear salsa. Can’t wait to see how it turns out.
Becky Hardin says
I hope you enjoy it!