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A simple and flavorful slow cooker recipe featuring boneless chicken breasts cooked with chunky salsa and cream cheese, resulting in tender, creamy shredded chicken ideal for tacos, sandwiches, rice bowls, and more.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 1.5–2 pounds)
  • 24 ounces chunky salsa (one standard jar)
  • 8 ounces cream cheese (one block; optional for a lighter, 2-ingredient version)
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • Nonstick spray for the Crockpot (optional)

Instructions

  1. Gather 4 boneless skinless chicken breasts, 24 ounces chunky salsa, and 8 ounces cream cheese.
  2. Spray the slow cooker with nonstick spray (optional for easier cleanup).
  3. Place the chicken breasts in the bottom of the Crockpot.
  4. Season the chicken with 1 teaspoon kosher salt and ½ teaspoon ground black pepper.
  5. Pour the salsa evenly over the chicken.
  6. Add the cream cheese block on top (or cut into cubes to aid melting).
  7. Cook on HIGH for about 3½ hours or LOW for 6–8 hours, until the chicken reaches an internal temperature of 165°F.
  8. Stir the cooked ingredients together, then shred the chicken using two forks (in the Crockpot if desired).
  9. Stir the shredded chicken to coat evenly with the creamy salsa sauce.
  10. If the sauce is too watery after shredding, remove the lid and cook on HIGH for 15–30 minutes to thicken, or transfer the sauce to a saucepan and simmer until thickened.

Notes

Cube cream cheese for faster, even melting or use a whole block., Optionally sprinkle ranch or taco seasoning on chicken before cooking for extra flavor., Do not overcrowd the slow cooker; keep it no more than two-thirds full to ensure even cooking., Leftovers can be refrigerated up to 3 days or frozen up to 3 months; cream cheese texture may change after freezing., Reheat microwaving in 30-second intervals or in a 350°F oven for about 15 minutes; stir before serving., Chicken thighs can be used as a substitute but may need adjusted cooking times., Frozen chicken is not recommended directly in the slow cooker due to safety concerns; thaw first or use an Instant Pot.

Nutrition

Find it online: https://gingerbaking.com/crockpot-salsa-chicken-3-ingredients/