Crockpot Salsa Chicken Recipe

4.58 from 577 votes

This 3-ingredient shredded salsa chicken with cream cheese is one of my favorite Crockpot recipes to make, because it's so easy and so creamy!

Prep Time5

Cook Time3 30

Total Time3 35

Course: Main Course

Cuisine: Mexican

Servings: people

Calories: 345kcal

Spray a large crockpot with nonstick spray.
Add the chicken to the bottom of the Crock Pot 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). This can be done directly in the pot, or on a plate.
Stir again to fully coat in the salsa mixture.
Use for tacos, nachos, sandwiches, and more!

*I always make this recipe with boneless chicken breasts. If you prefer to use boneless thighs, you'll need to increase the total cook time.

**This recipe works best with chunky salsas. I don't recommend using thinner, more liquid-y styles, which will lead to a runnier mixture.

Becky's Top Tips:

Spray your Crock Pot with a little non-stick spray before adding in your ingredients.
To cut down on calories, you can use a low fat cream cheese.
If you want a simpler shredded salsa chicken, skip the cream cheese.
Chicken should be cooked through to an internal temp of 165F before consuming.
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

Storage: Store leftover Crockpot salsa chicken in an airtight container in the refrigerator for up to 3 days.