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There’s something wonderfully comforting about a meal you can throw together with just a few ingredients, pop in the slow cooker, and come back to a tender, flavorful dish. That’s exactly what Crockpot Salsa Chicken delivers juicy chicken breasts cooked slowly with salsa and cream cheese, creating a creamy, saucy meal that’s perfect for your busy lifestyle. Whether you’re craving tacos, nachos, sandwiches, or a quick dinner, this recipe will quickly become your go-to for effortless weeknight meals. You’ll love how simple it is to make, yet how rich and satisfying the flavors are.
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Easy Crockpot Salsa Chicken with 3 Ingredients
- Total Time: 3 hours 40 minutes
- Yield: 4 servings
Description
A simple and flavorful slow-cooker meal with tender chicken breasts slow-cooked in salsa and cream cheese, perfect for tacos, nachos, and sandwiches.
Ingredients
4 boneless, skinless chicken breasts (6–8 ounces each)
1 teaspoon kosher salt
½ teaspoon ground black pepper
24 ounces chunky salsa (1 jar)
8 ounces cream cheese (1 brick)
Instructions
1. Spray a large crockpot with nonstick spray.
2. Add the chicken to the bottom of the crockpot and season with salt and pepper.
3. Pour salsa over the chicken and top with cream cheese.
4. Cook on high for 3½ hours or on low for 6-8 hours until chicken is cooked through (165°F internal temperature).
5. Stir and shred chicken with two forks.
6. Stir again to coat chicken fully in salsa mixture.
7. Use for tacos, nachos, sandwiches, and more!
Notes
Use fresh or quality jarred salsa for best flavor.
Check chicken temperature to ensure it is cooked.
Leftovers can be refrigerated for up to 3 days or frozen.
Add jalapeños for extra heat.
- Prep Time: 10 minutes
- Cook Time: 3 hours 30 minutes
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Ingredients for Crockpot Salsa Chicken
| Ingredient | Quantity |
|---|---|
| Boneless, skinless chicken breasts | 4 pieces (6-8 ounces each) |
| Kosher salt | 1 teaspoon |
| Ground black pepper | ½ teaspoon |
| Chunky salsa | 24 ounces (1 jar) |
| Cream cheese | 8 ounces (1 brick) |
Step-by-Step Cooking Instructions
- Spray a large crockpot with nonstick spray to prevent sticking.
- Add the chicken breasts to the bottom of the crockpot. Sprinkle with kosher salt and ground black pepper evenly.
- Pour the chunky salsa over the chicken breasts.
- Top the salsa-covered chicken with the cream cheese, distributing it evenly.
- Cover and cook on high for 3½ hours or on low for 6 to 8 hours, until the chicken reaches an internal temperature of 165°F and is cooked through.
- Once cooked, stir the mixture and shred the chicken with two forks right in the crockpot or on a plate it should shred easily.
- Stir again to combine the shredded chicken fully with the salsa and creamy sauce.
- Use this delicious Crockpot Salsa Chicken as filling for tacos, nachos, sandwiches, or any favorite dish.
Helpful Tips for Making the Best Crockpot Salsa Chicken
- Use fresh or quality jarred chunky salsa for a vibrant flavor and texture boost.
- Cream cheese melts into the salsa to offer a creamy layer that balances the tanginess of the salsa.
- Cooking times may vary depending on your crockpot model check for the chicken’s internal temperature to ensure it’s fully cooked.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for longer storage.
- For an extra kick, add chopped jalapeños or a pinch of chili powder.
- Serve with fresh cilantro, lime wedges, or avocado slices for added freshness and taste.
Conclusion
Crockpot Salsa Chicken is the ultimate hassle-free meal with minimal prep and maximum flavor. Its versatility lets you transform simple ingredients into a crowd-pleasing dish perfect for any occasion. Whether you’re feeding your family or meal prepping for the week, this recipe will become a staple with its juicy, savory goodness every time you make it. Give it a try and discover your new favorite crockpot meal!