This crockpot creamy salsa chicken is an effortless, yet incredibly delicious, dinner that only uses 3 ingredients! Enjoy this tender and flavorful meat on tacos, in enchiladas, quesadillas, and more! It's so simple that you'll definitely be adding it to your weekly dinner rotation!
Easy Slow Cooker Salsa Chicken
Crockpot dinners are some of my favorite meals, especially when I'm busy or don't feel like spending a ton of time in the kitchen. You'll be able to prepare this salsa chicken in just a couple of minutes and then go about your day while it cooks in your slow cooker!
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🥘 Crockpot Creamy Salsa Chicken Ingredients
This delicious taco meat only uses three ingredients. However, you can definitely add some gooey, melted cheese if you like!
- Chicken Breasts - 2 pounds of boneless, skinless chicken breasts.
- Salt & Pepper - Season your chicken with some salt and pepper to taste.
- Salsa - 24 ounces of chunky salsa. Use your favorite brand, or try out my homemade salsa roja!
- Cream Cheese - 8 ounces of cream cheese.
- Cheddar Cheese (optional) - 1 cup of shredded cheddar cheese.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Crockpot Creamy Salsa Chicken
This salsa chicken recipe couldn't be any easier to prepare. Really, the slow cooker does all of the work here! All you need is your crockpot, a wooden spoon, a couple of forks, and a cheese grater.
This recipe will make enough salsa chicken for 6 servings.
- Prepare. To begin, lightly spritz a large crockpot with nonstick cooking spray.
- Season. Add 2 pounds (907 grams) of chicken breasts to the bottom of the crockpot and top them with salt & pepper.
- Add. Pour 24 ounces (680 grams) of chunky salsa and 8 ounces (227 grams) of cream cheese over top of the seasoned chicken.
- Cook. Cook on high for 3-3½ hours or on low for 6-8, or until chicken is cooked through (160°F/71°C internal temp) and shreds easily.
- Shred. Shred the chicken using 2 forks to pull it apart, then stir into the cheesy sauce mixture. *You may need to mash any pieces of cream cheese remaining.
- Melt. Add optional 1 cup (113 grams) of cheddar cheese and cover (leave on the warm setting) until melted, about 10-15 minutes. Stir to finish melting if needed.
- Serve. Serve immediately or leave on warm to serve later.
🥗 Sides
Whip up some homemade flour tortillas to make some tacos, and then serve them alongside air fryer tortilla chips, queso, and guacamole! Add a side of rice and refried beans for a complete meal! Enjoy!
💭 Angela's Pro Tips & Recipe Notes
- If you’d like to cut down on calories, you can opt for using low-fat cream cheese.
- Sometimes, chicken that is just thawed or packed with a lot of water can result in a really watery base. Remove the cooked chicken and strain off some of the excess water. Return the chicken to your slow cooker and proceed as instructed above.
- Use for tacos, quesadillas, taquitos, burritos, nachos, and more!
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🥡 Storing & Reheating
Keep leftover crockpot creamy salsa chicken in an airtight container in the refrigerator for up to 3 days.
Reheating Salsa Chicken
Reheat your chicken either in the microwave, back in the slow cooker on low, or in a skillet over medium-low heat.
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📖 Recipe Card
Crockpot Creamy Salsa Chicken
Ingredients
- 2 lbs chicken breasts (boneless, skinless chicken breasts)
- salt & pepper (to taste)
- 24 oz chunky salsa
- 8 oz cream cheese
- 1 cup cheddar cheese (optional, shredded)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- To begin, lightly spritz a large crockpot with nonstick cooking spray.
- Add 2 lbs chicken breasts to the bottom of the crockpot and top them with salt & pepper.
- Pour 24 oz chunky salsa and 8 oz cream cheese over top of the seasoned chicken.
- Cook on high for 3-3½ hours or on low for 6-8, or until chicken is cooked through (160°F/71°C internal temp) and shreds easily.
- Shred the chicken using 2 forks to pull it apart, then stir into the cheesy sauce mixture. *You may need to mash any pieces of cream cheese remaining.
- Add optional 1 cup cheddar cheese and cover (leave on the warm setting) until melted, about 10-15 minutes. Stir to finish melting if needed.
- Serve immediately or leave on warm to serve later.
Notes
- If you’d like to cut down on calories, you can opt for using low-fat cream cheese.
- Sometimes chicken that is just thawed, or packed with a lot of water, can result in a really watery base. Remove the cooked chicken and strain off some of the excess water. Return the chicken to your slow cooker and proceed as instructed above.
- Use for tacos, quesadillas, taquitos, burritos, nachos, and more!
- To store: Keep leftover crockpot creamy salsa chicken in an airtight container in the refrigerator for up to 3 days.
- To reheat: Reheat your chicken either in the microwave, back in the slow cooker on low, or in a skillet over medium-low heat.
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