Crock Pot Creamy Salsa Chicken is a simple 3-ingredient recipe that combines tender chicken, zesty salsa, and cream cheese into a main dish masterpiece! It’s terrific served for tacos, nachos, over rice, and salads for easy weeknight meals, and it’s perfect for feeding a crowd.
People often ask me why I love my crock pot so much. The answer is simple. It’s because I can make amazing dishes like this one! Creamy Salsa Chicken has quickly become one of my favorite “set it and forget it” recipes made in the slow cooker.
What Makes Creamy Crock Pot Salsa Chicken So Good?
- Tender Flavor-packed Chicken – cooking the chicken slowly makes it incredibly tender and easy to shred with a melt-in-your-mouth texture.
- Zesty Salsa – adds a burst of flavor to the dish and infuses the chicken with a blend of tangy spiciness.
- Rich Cream Cheese – creaminess balances the heat from the salsa and complements the tender chicken perfectly.
- Easy and Convenient – there’s very little prep, and the crock pot does all the work!
Ingredients For This Easy Recipe
This recipe is a “rock star,” not only because it’s quick and easy but also for its simple ingredients.
- Boneless, Skinless Chicken Breasts
- Salsa – you can use your favorite store-bought brand or make your own.
- Cream Cheese – I use full-fat cream cheese, but low-fat will also work.
- Chipotle Seasoning – this is optional if you don’t like spiciness. I do, so I add a few sprinkles of my favorite blend.
Scroll Down For Measurements And Instructions
How To Make Crock Pot Salsa Chicken
- Place the chicken in a crock pot that has been lightly coated with cooking spray.
- Pour the salsa over the chicken and top with the cream cheese.
- Cover and cook. Set your crock pot to low heat and let the chicken cook for 6-8 hours, or until it is tender.
- Once the chicken is cooked, remove it from the crock pot and shred it using two forks. The chicken will be so tender that it will easily fall apart.
- Whisk the sauce in the crock pot to combine any bits of salsa and cream cheese. Add the chicken back into the sauce and mix.
- Serve and enjoy!
Substitutions And Variations
There are several ways to customize this recipe for your own tastes.
- Use mild salsa or hot salsa, depending on how much spice you like.
- If you don’t have salsa on hand, use homemade taco seasoning or store-bought to flavor the chicken. You’ll need to add about a ½ cup of water or chicken broth to the recipe.
- Add extra flavor with a sprinkle of cumin, pepper, garlic powder, or chili powder.
Can Frozen Chicken Be Used In The Crock Pot?
The USDA recommends thawing meat in the refrigerator before using it in a crock pot recipe. Otherwise, frozen chicken in the slow cooker might take too long to cook at a safe temperature (above 165°F), allowing bacteria to grow. I think it’s always best to err on the side of caution when it comes to cooking meat. Safety first, right?
Common Questions With Answers
Boneless, skinless breasts are most often used, but you can also use boneless, skinless chicken thighs or chicken tenders.
Yes, you sure can. Simply cook the chicken according to the instructions, then shred it and store it in the refrigerator in an airtight container.
Yep, this recipe makes a great freezer meal. Make per the recipe and let the chicken cool. Place the shredded chicken in an airtight container or ziplock bag, label it, then freeze for up to 3 months.
Absolutely! Just make sure to adjust the cooking time accordingly and use a larger crock pot if necessary.
How To Serve 3-Ingredient Crockpot Salsa Chicken
This is one of those dishes where you can let your imagination run wild with ways to serve it. I’ve turned creamy salsa chicken into burritos, tacos, enchiladas, burrito bowls, or taco salad.
Fresh cilantro, pickled red peppers and onions, sour cream, your favorite hot sauce, green onions, shredded cheddar cheese, homemade pico de gallo or a squeeze of fresh lime juice.
Black beans, Mexican corn, taco shells, warm flour tortillas, tortilla chips, Mexican rice, cauliflower rice, pinto beans, avocado tomato salad.
More Crock Pot Recipes You’ll Love
- Slow Cooker Mexican Shredded Beef
- Crock Pot Chicken Thighs
- Slow Cooker Mexican Shredded Chicken
- Crock Pot Country Style Pork Ribs
Equipment
Ingredients
- 3 – 4 boneless, skinless chicken breasts
- 1 16-ounce jar of salsa
- 1 8-ounce block of cream cheese
- 2 teaspoons chipotle seasoning *optional*
- ½ teaspoon salt
Instructions
- Place the chicken in the crock pot that has been lightly coated with cooking spray. Pour the salsa over the chicken and top with the cream cheese. Sprinkle with salt and chipotle seasoning if desired.
- Place the lid on the crock pot and set to LOW for 6–8 hours, or HIGH for 3–4 hours.
- Once the chicken is cooked, remove it from the crock pot and shred it using two forks.
- Whisk the sauce in the crock pot to combine any bits of salsa and cream cheese. Add the chicken back into the sauce and mix.
- Serve and enjoy!
Notes
- Boneless, skinless breasts are the most often used, but you can also use boneless, skinless chicken thighs or chicken tenders.
- You can make this recipe ahead of time. Simply cook the chicken according to the instructions, then shred it and store it in the refrigerator.
- To freeze, make per the recipe and let the chicken cool. Place the shredded chicken in an airtight container or ziplock bag, label it, then freeze for up to 3 months.
Nutrition
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