Crockpot Salsa Chicken
Crockpot Salsa Chicken is a fun way to mix up Taco Tuesday with this super simple crockpot dinner.
Looking for more crockpot recipes? Try Crockpot Meatballs, Crockpot Pulled Pork Sandwiches, and Crockpot Chicken Ranch.
Crockpot Salsa Chicken
Tender shredded chicken cooked with taco seasoning and salsa to make a tasty deliciously seasoned chicken perfect for tacos and burrito bowls.
- Weekday Meal. This crockpot meal is great for a busy weekday meal. It preps so easily and you have a hot family dinner ready for busy evenings.
- Perfect for a Crowd. Make this recipe for a large crowd! It makes 8-10 servings and is great for summer parties and get togethers.
- Versatile. Use the cooked chicken for so many different dishes. It tastes great in a tortilla, on top of rice, on top of nachos, or even in a bun.
- Meal Prep. You can use this chicken as meal prep throughout the week. It also freezes really well so you can use it for future dinners.
Ingredients For Crockpot Salsa Chicken
- Chicken Breasts.This recipe is best with chicken breast. You can easily shred them. You’ll also want to be sure they are thawed before putting in the crockpot.
- Taco seasoning. Use the original taco seasoning. You can also use the low-sodium packet, or spicy taco seasoning depending on your taste preferences.
- Salsa. I like using mild salsa and I love it when the salsa is chunky to add lots of flavor. If you want it spicier you can use a hot salsa.
- Cream Cheese. For this recipe you don’t have to soften the cream cheese beforehand. You will want to cube the cream cheese so it mixes in the chicken better.
Tips for the Best Results
- Salsa Flavors. The flavor of your salsa really drives the flavor of the dish. Use your favorite flavor or experiment with fun salsa for a different taste. Try mild, medium, or hot!
- Boneless Chicken. While this recipe can be made with various chicken cuts, I really like using boneless chicken breasts. It makes shredding the chicken so much easier. It also absorbs the seasonings better.
- Shredded Chicken. I feel like the easiest way to shred the chicken is in the crockpot with two forks. You can also use an electric hand mixer or stand mixer.
- Cook on low. Be sure to cook the chicken on low. This helps get the most tender and flavorful chicken.
How To Make The Best Crockpot Salsa Chicken
- Prepare. Spray your crockpot with cooking spray and add the chicken breasts to the bottom of the crockpot.
- Season. Add the taco seasoning to the top of the chicken. Then pour the salsa on top of the seasoned chicken. Make sure to cover all of the chicken.
- Cook. Cook the chicken on low for about 4-6 hours.
- Shred. When the chicken is cooked all the way through, shred the chicken. Add the cubed cream cheese and stir until it’s melted. Cook for 15 more minutes.
- Serve. Make tacos, nachos, or burritos with this tasty chicken.
What To Serve With Crockpot Chicken Salsa
This Crockpot Chicken Salsa is a great weeknight meal. It also makes a great potluck dinner. Serve it with homemade Pico De Gallo, Slow Cooker Queso Dip, Chipotle Corn Salsa, and Frozen Strawberry Margaritas for a fun Mexican-themed dinner.
Leftovers & Storing
- Store. If you have any leftover chicken store it in the refrigerator in an air-tight container. Store for 3-4 days. Reheat the leftovers in the microwave for about 1 minute, or until the chicken is completely heated through.
- Freeze. You can freeze any leftover chicken in a freezer-friendly container or ziplock bag. Freeze for up to 2 months. When ready to eat, thaw in the refrigerator and microwave until the chicken is heated all the way through.
More Crockpot Recipes
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Crockpot Salsa Chicken
Dive into this tasty weekday meal, Chicken Salsa Chicken. Made with tender chicken and your favorite salsa, perfect for tacos, burritos, and nachos.
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Ingredients
- 4 chicken breasts
- 1 packet taco seasoning
- 1 16 ounce jar mild chunky salsa
- 1 8 ounce block cream cheese, cubed
Instructions
- Spray a large crockpot with cooking spray.
- Add chicken breasts to the bottom of the crockpot.
- Sprinkle the taco seasoning over the top of the chicken breasts.
- Pour the salsa over the chicken breasts and spread to cover all the chicken.
- Cook on low for about 4-6 hours or on high for 3-4 hours.
- Once the chicken is cooked, remove the chicken and shred it. Add the chicken back into the crockpot.
- Add the cubed cream cheese to the top of the chicken. Do not stir.
- Cook on low for 15 minutes or until the cream cheese is melted. Stir to combine.
- Serve on hard or soft shells or make a taco salad.
Notes
- Salsa Flavors. The flavor of your salsa really drives the flavor of the dish. Use your favorite flavor or experiment with fun salsa for a different taste. Try mild, medium, or hot!
- Boneless Chicken. While this recipe can be made with various chicken cuts, I really like using boneless chicken breasts. It makes shredding the chicken so much easier. It also absorbs the seasonings better.
- Shredded Chicken. I feel like the easiest way to shred the chicken is in the crockpot with two forks. You can also use an electric hand mixer or stand mixer.
- Cook on low. Be sure to cook the chicken on low. This helps get the most tender and flavorful chicken.
- Use this chicken for Tacos, Nachos, Burritos, over rice, or in a bun!
Calories: 110kcal, Carbohydrates: 2g, Protein: 19g, Fat: 2g, Saturated Fat: 1g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 1g, Trans Fat: 0.01g, Cholesterol: 58mg, Sodium: 388mg, Potassium: 335mg, Fiber: 1g, Sugar: 1g, Vitamin A: 357IU, Vitamin C: 3mg, Calcium: 5mg, Iron: 1mg
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