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.
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
- 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)
- 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!
- 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.