Creamy Crockpot Salsa Chicken Recipe (3 Ingredients!)

You are going to love this slow cooker chicken recipe! Crockpot Salsa Chicken is a great dump and go dish that is packed full of tasty flavors.  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!

How to make Creamy Crockpot Salsa Chicken Recipe

• 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;

1. Chicken breast
2. Chunky Salsa
3. 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.

Top tips for making this Creamy Crockpot Salsa Chicken Recipe

• 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!

Spicy Mexican Chicken Soup Recipe

Mexican Chicken Sheet Pan Nachos

Mexican Street Corn Chicken Salad

Chicken Taco Salad Recipe

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

4.67 from 33 votes

3 Ingredient Creamy Crockpot Salsa Chicken (For Tacos and More!)

You are going to love this slow cooker chicken recipe! Crockpot Salsa Chicken is a great dump and go dish that is packed full of tasty flavors. 

Prep: 5 minutes

Cook: 3 hours 30 minutes

Total Time : 3 hours 35 minutes

Servings: 6 people

Print Rate

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!

Nutrition Facts

3 Ingredient Creamy Crockpot Salsa Chicken (For Tacos and More!)

Amount Per Serving

Calories 292 Calories from Fat 144

% Daily Value*

Fat 16g25%

Saturated Fat 8g50%

Cholesterol 114mg38%

Sodium 1440mg63%

Potassium 795mg23%

Carbohydrates 9g3%

Fiber 2g8%

Sugar 6g7%

Protein 28g56%

Vitamin A 1085IU22%

Vitamin C 3.5mg4%

Calcium 77mg8%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Author: Becky Hardin

Course:Main Course

Cuisine:Mexican

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