Creamy Crockpot Salsa Chicken
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Creamy Crockpot Salsa Chicken is one of those recipes that earns a permanent spot in the dinner rotation. It takes about five minutes to throw into the crockpot before work, and by dinnertime you’ll have tender shredded chicken coated in a creamy salsa sauce that’s perfect for tacos, burrito bowls, nachos, and more.
I especially love this recipe because it stretches into several meals. We usually start with taco night, then use the leftovers for quesadillas or loaded nachos the next day. It makes busy weeknights so much easier.
One thing I’ve learned after making this recipe several times is to wait until the chicken is shredded before adding the cream cheese. It melts much more smoothly into the hot salsa and creates a rich, creamy sauce that coats every bite.
If taco night is a regular thing at your house, you’ll definitely want to try my Easy Blender Salsa too. It comes together in minutes and makes the perfect fresh topping for this chicken.
Why You’ll Love Crockpot Salsa Chicken
- Only a handful of pantry ingredients.
- About five minutes of prep.
- The slow cooker does all the work.
- Makes enough for multiple meals.
- Perfect for tacos, burrito bowls, salads, quesadillas, and nachos.
- Family-friendly and easy to customize.
One of my favorite ways to serve this chicken is with a drizzle of my Creamy Avocado Sauce. It adds the perfect cool, creamy finish to tacos and burrito bowls.
Free 3 Ways To Cook Chicken PDF
Simple Ingredients
Recipe Notes
- Chicken breasts – Boneless, skinless chicken breasts shred beautifully, but chicken thighs work just as well if you prefer dark meat.
- Salsa – Use your favorite jarred salsa. Mild keeps the recipe family-friendly while medium or hot salsa adds a little extra kick.
- Cream cheese – For the smoothest sauce, let the cream cheese soften before adding it to the crockpot.
- Taco seasoning – Homemade or store-bought both work well.
- Optional additions – Black beans, corn, diced green chiles, or Rotel all make delicious additions if you’d like an even heartier meal.
See the recipe card below for a complete list of ingredients and measurements.
Jill’s Top Tips
- Cube the cream cheese before adding it.
- Shred the chicken while it’s still hot.
- If you want a thicker sauce, leave the lid off for about 10 minutes after stirring everything together.
- Double the recipe for easy meal prep.
Want to build the ultimate taco bar? Add bowls of my Pineapple Salsa and Mango Salsa alongside the chicken for a sweet, fresh contrast that everyone loves.
How to Make Creamy Crockpot Salsa Chicken
Step 1: Place the chicken breasts in a single layer in the bottom of the slow cooker.
Step 2: Sprinkle the taco seasoning, chili powder, cumin, and garlic powder evenly over the chicken.
Step 3: Pour the salsa evenly over the seasoned chicken. Cover and cook on LOW for 6 hours or HIGH for about 3 hours, until the chicken is cooked through and easily pulls apart with two forks. (Times may vary per slow cooker.)
Step 4: Transfer the cooked chicken to a cutting board and shred it with two forks.
Step 5: While the chicken is out of the slow cooker, add the cubed cream cheese to the hot salsa and cooking juices. Cover and let sit for about 10 minutes, or until the cream cheese is very soft. Stir until the cream cheese melts into the salsa and the sauce is smooth and creamy.
Step 6: Return all ingredients and mix until all of the chicken is coated.
Recipe Variations
- Make it spicy – Use hot salsa or stir in diced jalapeños before cooking.
- Add beans and corn – Mix in black beans and corn during the last 30 minutes for a heartier meal.
- Use chicken thighs – Boneless chicken thighs stay extra juicy and shred beautifully.
- Keep it low carb – Skip the tortillas and serve over lettuce or cauliflower rice.
How to Serve Slow Cooker Salsa Chicken
- Tacos – Make a family favorite by serving with taco shells, either crunchy or flour tortillas, and a sprinkle of cheddar cheese and lettuce.
- Burrito Bowls – Keep dinner low-carb by making a burrito bowl. Top with avocado, a Mexican cheese blend, additional cilantro and pico de gallo.
- Nacho platter – Use the chicken with this sheet pan nacho recipe to make a delicious pile of nachos with tortilla chips and your favorite toppings with just a small amount of jalapeños.
- Taquitos – Make air fryer chicken taquitos with the chicken.
- Burritos – Use a 10″ flour tortilla and stuff with chicken and your favorite burrito fixings.
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Storage
To store: Let the chicken cool completely and then place it in an airtight container. It will last in the fridge for 3-4 days.
To freeze: Place the chicken in an airtight container and freeze for up to 3 months. Double bag in a freezer bag to free up space in your freezer.
To reheat: Thaw the chicken (if frozen) and reheat on the stovetop over medium-low heat until warmed through, or microwave for 30-second increments until the chicken is hot.
Frequently Asked Questions
Can I use frozen chicken?
For the best texture and food safety, thaw the chicken before adding it to the slow cooker.
Can I make this in the Instant Pot?
Yes. Pressure cook on High for about 12 minutes with a natural release. Shred the chicken before stirring in the cream cheese.
Why is my cream cheese lumpy?
Softened, cubed cream cheese melts much more smoothly than adding it straight from the refrigerator.
Can I make this ahead of time?
Absolutely. This recipe reheats beautifully and is excellent for meal prep.
Can I freeze creamy salsa chicken?
Yes. Freeze for up to three months in an airtight container.
Did you make the recipe? Let us know what you thought by leaving a comment below and sharing it on Instagram, Pinterest, and Facebook! Thanks so much!
Recipe
Creamy Crockpot Salsa Chicken
Equipment
- Slow Cooker
Ingredients
- 2 pounds Chicken Breast
- ¼ cup Taco Seasoning
- 1 teaspoon Chili Powder
- 1 teaspoon Cumin
- 1 teaspoon Garlic Powder
- 1 cup Salsa
- 4 ounces Cream Cheese
- Green Onions and Cilantro Garnish
Instructions
- Place the chicken breasts into the slow cooker in a single layer.2 pounds Chicken Breast
- Sprinkle the taco seasoning, chili powder, garlic powder, and cumin evenly over each breast.¼ cup Taco Seasoning, 1 teaspoon Chili Powder, 1 teaspoon Garlic Powder, 1 teaspoon Cumin
- Pour salsa over the top of the chicken breasts and cook on high for 3 hours or low for 6 hours.1 cup Salsa
- Remove chicken and shred on a cutting board with two forks.
- Mix in diced room-temperature cream cheese into the salsa mixture. Return the lid to the pot and let it sit for about 15-20 minutes while the cheese melts.4 ounces Cream Cheese
- Return all ingredients and mix until all of the chicken is coated.
- Serve in taco shells, over rice, or over lettuce. Garnish with cilantro and green onions.Green Onions and Cilantro
Notes
- Simmer the cream cheese and sauce on the stovetop if you are in a hurry or if your cream cheese was not at room temperature before adding.
- Times may vary depending on your slow-cooker.
Very flavorful and very easy to make!
Thanks Patti! I’m glad you enjoyed the recipe and I appreciate the comment more than you know.