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
Be sure to see the recipe card below for full ingredients & 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!
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.
More Mexican Chicken Recipes
- Salsa Verde Chicken Casserole
- Chicken Enchiladas
- Chicken Burrito Bowls
- Southwest Chicken Bake
- Instant Pot Chicken Tortilla Soup
- Chicken Enchilada Pasta Bake
Also try our other versions of Salsa Chicken!
This Crockpot Salsa Chicken is versatile, easy, and more importantly SUPER flavorful and delicious. It’s a family favorite that I hope you’ll
More Crockpot Chicken Recipes
- Crockpot BBQ Chicken
- Slow Cooker White Chicken Chili
- Crockpot Chicken Enchilada Soup
- Crockpot Buffalo Chicken Dip
- Slow Cooker Tuscan Chicken
- Crockpot Chicken Parmesan
If you’ve made this recipe, please be sure to let us know by leaving a star rating or a comment below. Enjoy!
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.4 Boneless Skinless Chicken Breasts, 1 teaspoon salt, 1/2 teaspoon 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 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!
Dawn says
I have made recipes from this site before. But this was a simple yet delicious Sunday dinner. Lots of leftovers for lunch. Thank you
Becky Hardin says
Thanks for sharing, Dawn!
K Anderson says
I thought it was too watery, very runny prepared per the recipe. Too messy for tacos because it’s runny, but in a rice bowl is okay. Even using hot salsa, it was a bit bland though. I added homemade taco seasoning and that helped the flavor.
Becky Hardin says
I am sorry this didn’t work for you.
Linda says
Excellent and easy , can leftovers be frozen ? Makes a lot
Becky Hardin says
Yes, you can!
Mamma Bear says
wow, I added some taco seasoning in it and I suggest throwing some hot sauce in it and making it again tonight and I’m going to throw in Frank’s red hot sauce. But we like things spicy LOL let me just tell you that this is the most amazingly simple delicious recipe I have found I even told my grandma about it.
Becky Hardin says
Wow, that sounds delicious! Thanks for sharing!
Mary Ann says
Can’t wait to make it this weekend
Becky Hardin says
I hope you enjoy it, Mary Ann!
Michelle B says
I made this in the slow cooker except I didn’t have any chicken breasts, so I used chicken thighs instead, deboned and deskinned. I added some taco seasoning and some hot sauce and turns out amazingly delicious served in a tortilla with lettuce, tomato, and cheese. Left overs can also be used as a chip dip! That’s if there are any leftovers! Amazing
Becky Hardin says
Thanks for sharing all your modifications, Michelle! It’s definitely a favorite for leftovers (although it’s hard not to eat it all right away.)