Crock Pot Creamy Salsa Chicken (3 Ingredients)

Crock Pot cooked chicken breasts cooked in salsa, cream cheese and seasoning the shredded and served with sliced jalapenose and fresh parsley.

5 from 5 reviews

Crock Pot Creamy Salsa Chicken (3 Ingredients)

Crock Pot Creamy Salsa Chicken is a simple 3-ingredient recipe that combines tender chicken, zesty salsa, and cream cheese into a main masterpiece! It's terrific served for tacos, nachos, over rice, and salads.

Prep Time5

Cook Time6

Total Time6 5

Course: Main Course

Cuisine: American, Mexican

Servings:

Calories: 390kcal

Author: Donya Mullins

Equipment

Crock Pot

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

Tips:

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.

Nutritional values provided are an estimate and will vary depending on the brands used.

Nutrition