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!
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!
What’s in Slow Cooker Salsa Chicken?
Did I mention this recipe for salsa chicken only requires 3 ingredients? That means it’s extremely easy and affordable, so this dinner is a winner all around!
- Chicken: Boneless, skinless chicken breasts work great for shredding, but boneless thighs will also work.
- Chunky Salsa: Simply use a jar of your preferred salsa for convenience. This recipe works best with chunky salsas. I don’t recommend using thinner, more liquid-y styles.
- Cream Cheese: This makes the chicken nice and creamy. Just use any 8 ounce block. Full fat cream cheese will give the richest results, but low-fat can be used too.
I also use salt and pepper to season the chicken.
Variations to Try
This Crockpot salsa chicken recipe is so simple, which means it’s also easy to customize.
Instead of traditional salsa, use salsa verde, or another unique salsa option. Something with black beans and corn already mixed in would be delicious.
Instead of sticking to salt and pepper, season the chicken breasts with ranch seasoning or taco seasoning before cooking.
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.
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How to Store and Reheat
Store leftover Crockpot salsa chicken in an airtight container in the refrigerator for up to 3 days. The chicken can be eaten cold with a salad or in a sandwich, or reheated in the microwave in 30-second increments until warmed through.
I do not recommend freezing this recipe, as the cream cheese tends to change texture once thawed.
Notes and Tips
- I love to serve creamy Crockpot salsa chicken as tacos! But the shredded meat also works as burritos or nachos, or served over rice, noodles, or salads. It pairs beautifully with sliced avocado, sour cream, diced tomatoes, onions, lettuce, lime, black beans, and Mexican street corn!
- As much as I love the creaminess of this dish, it can also be made without the cream cheese. Without this ingredient, you’ll have better luck freezing it–which is great for meal prep!
Top Reader Reviews
“We make this often and it’s always a hit! Even with my picky kids!” – Lauren
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“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.
How to Make Salsa Chicken in a Crockpot Step by Step
Add Ingredients 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. 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 taco, 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!
There’s no need! While you certainly can brown the chicken for even more flavor, I like to make this dish when I’m feeling super lazy. I guarantee it’s delicious with or without the browning!
I do not recommend slow cooking chicken from frozen, as it spends too long in the “temperature danger zone”, which increases the likelihood of contracting a foodborne illness. Always thaw your chicken overnight in the refrigerator before adding it to the crockpot.
If you’re new to crockpot cooking, I always recommend using low heat over high. There’s much more margin for error, and it can help you get a feel for how long your slow cooker takes to cook chicken.
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!
Those additions sound great! Thanks, Tony!!
Very delicious! Definitely didn’t need the added salt though. Too salty for my taste.
I’m happy you still enjoyed the recipe!
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..
Yum! That sounds delicious!! Thanks for trying my recipe!
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.
I’ll have to try it on salad!!
I am trying this today with a homemade spicy pear salsa. Can’t wait to see how it turns out.
I hope you enjoy it!
Trying this tonight! What is one serving considered?
It depends on how much you put in your taco. The serving size is if you split this dish for six serving sizes!
My son LOVED this recipe. I added corn, black beans and taco seasoning.
Yay!! Sounds amazing!
Great recipe, only problem now everyone wants me to fix it all the time! Didn’t have cream cheese so substituted sour cream liked it better. Great work keep it up!
Thanks for sharing, Kim!
This recipe was awesome!! Another lady commented that it was too wet. Since we also don’t like things wet, I strained the juices from the crockpot after I pulled out the chicken to shred. After adding the drained solids and shredded chicken back to the Crockpot, I added in the cream cheese and let it melt. It was perfect!! Thank you!!
Thanks for sharing!
I have made recipes from this site before. But this was a simple yet delicious Sunday dinner. Lots of leftovers for lunch. Thank you
Thanks for sharing, Dawn!