Crockpot Salsa Chicken (3 Ingredients!)

This super creamy salsa chicken has become a family favorite over the years–it has really put my slow cooker to work! And while my Crockpot cooks dinner for me, I get to do basically anything else. Any kind of shredded chicken is super versatile, and this recipe is too. So even though I make this cream cheese chicken all the time, it never gets boring!

One Simple Tip!

Adding cream cheese makes this shredded chicken creamy and tasty! But you can omit the creamed cheese to make a very simple shredded salsa chicken for any occasion.

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!

Notes

*This recipe works best with chunky salsas. I don’t recommend using thinner, more liquid-y styles, which will lead to a runnier mixture.

• 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.
• For some heat, add chopped jalapeños or hot sauce for an even spicier dish! Green Chiles would be another great addition for something more mild

Storage: Store leftover Crockpot salsa chicken in an airtight container in the refrigerator for up to 3 days.

How to Store and Reheat

Store leftover Crockpot salsa chicken in an airtight container in the refrigerator for up to 3 days. The chicken can be eaten cold with a salad or in a sandwich, or reheated in the microwave in 30-second increments until warmed through.

I do not recommend freezing this recipe, as the cream cheese tends to change texture once thawed.