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!
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!
Amanda says
Trying this tonight! What is one serving considered?
Becky Hardin says
It depends on how much you put in your taco. The serving size is if you split this dish for six serving sizes!
Jennifer L Hyndman says
My son LOVED this recipe. I added corn, black beans and taco seasoning.
Becky Hardin says
Yay!! Sounds amazing!
Kim Perkins says
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!
Becky Hardin says
Thanks for sharing, Kim!
Daisy says
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!!
Becky Hardin says
Thanks for sharing!