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 with cream cheese 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!
4boneless, skinless chicken breastsabout 6-8 ounces each
1teaspoonkosher salt
½teaspoonground black pepper
24ounceschunky salsa1 jar
8ouncescream cheese1 brick
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!
Video
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.
Storage: Store crockpot salsa chicken in an airtight container in the refrigerator for up to 3 days.