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!
What’s in Slow Cooker Salsa Chicken?
Shredded chicken is so easy to make in your crockpot, dump all the ingredients in and let it do its thing! The chicken will be so tender when you come to shred it, so very little effort is required.
- Chicken: I used boneless, skinless chicken breasts, but thighs will also work.
- Chunky Salsa: Using a jarred salsa is so easy and convenient, pick your favorite kind, just make sure it’s chunky!
- Cream Cheese: Makes this chicken rich and creamy. You can leave it out for a less creamy option.
- Salt + Pepper: Enhance the natural flavor of the chicken.
Pro Tip: For a lower-fat version, swap the cream cheese for low-fat cream cheese!
Variations on Chicken with Salsa in the Crockpot
This recipe is so simple and so versatile! Try swapping out traditional salsa for salsa verde or add some ranch seasoning or taco seasoning to make the flavors pop even more. Add some chopped jalapeños for an even spicier dish!
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.
No! If you continue to cook the chicken past 165°F, it will start to dry out and turn tough.
If your chicken is tough, it is either overcooked or undercooked. Grab an instant-read thermometer and check the temperature at the thickest point. If it is below 165°F, your chicken needs longer to cook. If it is above, your chicken is overcooked.
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.
How to Store and Reheat
Store leftover 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.
Serving Suggestions
My absolute favorite way to serve this chicken is in hard corn taco shells. Soft shell tacos or burritos would also be delicious. You can also serve this chicken over rice or noodles, or use it to make a taco salad!
It pairs beautifully with sliced avocado, sour cream, diced tomatoes, onions, lettuce, lime, Mexican rice, black beans, and Mexican street corn!
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
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.
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!