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!
Prep Time5 minutesmins
Cook Time3 hourshrs
Total Time3 hourshrs5 minutesmins
Course: Chicken Dishes, Main Course, Slow Cooker Crockpot Recipes, Tacos
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.
2 lbs chicken breasts, salt & pepper
Pour 24 oz chunky salsa and 8 oz cream cheese over top of the seasoned chicken.
24 oz chunky salsa, 8 oz cream cheese
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.
1 cup cheddar cheese
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.