Print

Easy Crockpot Salsa Chicken: The Best Set-and-Forget Recipe

crockpot salsa chicken - featured image
Print Recipe

This easy crockpot salsa chicken is a set-and-forget dinner that delivers tender, flavorful shredded chicken with minimal effort. Perfect for busy weeknights, it uses pantry-friendly ingredients and can be served in tacos, bowls, salads, or sandwiches.

Ingredients

Scale
  • 1.5 to 2 pounds boneless, skinless chicken breasts (about 4 medium breasts)
  • 16 ounces salsa (one standard jar, medium-heat recommended)
  • 10 ounces diced tomatoes with green chiles (one can, undrained)
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon chili powder
  • Salt and black pepper to taste
  • 4 ounces cream cheese, softened and cubed
  • Juice of 1 lime
  • Fresh cilantro for garnish (optional)

Instructions

  1. Place the chicken breasts in a single layer at the bottom of a 4 to 6 quart crockpot.
  2. Pour the entire jar of salsa and the can of diced tomatoes with green chiles (undrained) over the chicken.
  3. Sprinkle the cumin, garlic powder, onion powder, chili powder, and a pinch of salt and pepper over the top. Do not stir.
  4. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the chicken shreds easily with a fork and reaches an internal temperature of 165°F.
  5. Remove the chicken from the crockpot using tongs and place on a cutting board. Shred with two forks, or shred directly in the pot using forks or a hand mixer on low speed.
  6. Return the shredded chicken to the crockpot (if removed). Add the softened, cubed cream cheese and stir until fully melted and incorporated, about 2 to 3 minutes.
  7. Squeeze the fresh lime juice over the chicken and stir. Taste and adjust seasoning with additional salt, pepper, or lime juice as needed.
  8. Serve hot over rice, in tortillas, or on a salad. Garnish with fresh cilantro if desired.

Notes

For best results, use room temperature cream cheese to avoid lumps. Shred the chicken while it’s still hot for easiest shredding. If the sauce is too thin, leave the lid off for 10-15 minutes to let some liquid evaporate. Season at the end as salsa saltiness varies. This recipe freezes well for up to 3 months.

Nutrition

Keywords: crockpot salsa chicken, slow cooker salsa chicken, easy salsa chicken, set-and-forget chicken, shredded salsa chicken, creamy salsa chicken

Find it online: https://grubella.com/easy-crockpot-salsa-chicken-the-best-set-and-forget-recipe/