Crockpot salsa chicken is a 3-ingredient wonder meal that the whole family will love! Serve it in tacos, over rice, or bowl style. You can’t go wrong!
I feel like this recipe is one of the greatest secrets of all time – although it’s really not a secret. Who knew that salsa, chicken, and cream cheese would make such an amazing meal?? My grandmother makes a version of this recipe so I decided to replicate it and add some cream cheese because, hello, my name is Alli and I love dairy products.
Ha! But also because I use cream cheese in one of our other family favorite recipes and it just makes it that much tastier!
Most often we serve this crockpot salsa chicken over rice, kind of “bowl-style” with beans, lettuce, avocado, chips, the usually tex-mex toppings. It’s also fantastic in tacos, burritos, and even creamy enchiladas.
I usually get asked this question when I post a recipe and use the term crockpot or slow cooker. Are slow cookers and crockpots the same? Yes! This is slow cooker salsa chicken too, it’s all the same.
We usually make this salsa chicken recipe with homemade salsa from our garden, but you could just as easily make it with your favorite homemade version or this awesome restaurant style salsa recipe we all love. Honestly, any way you make it will be delicious.
There really are no tricks to this recipe – it’s just that easy. But one tip I have is to shred the chicken about 30-60 minutes before you want to serve it. That gives it time to soak up some of the cooking liquid and really take on all that great flavor in every bite. You could even shred the chicken up to 2 hours before serving, just make sure you plan enough time for the chicken to be cooked through by then.
I hope you and your family love this easy salsa chicken recipe as much as we do!
Need some side dishes to go with your Crockpot Salsa Chicken?
Crockpot Salsa Chicken
- 2 1/2 pounds chicken 2-2 1/2 pounds
- 12 ounces salsa a couple more or less is fine.
- 4 ounces cream cheese softened
- Place chicken in a slow cooker or crockpot.
- Cover with salsa and cook on low for 7-8 hours or high for 3-4 hours.
- Shred chicken and add cream cheese. Allow to cook for at least 30 minutes more, up to 1-2 hours longer.
- Stir until smooth and serve over rice, in tacos, burritos, or any other way you like!