Crockpot Salsa Chicken Recipe (3 Ingredients!)

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My family adores this Crockpot Salsa Chicken because it’s so tasty, and I love making it because it’s a simple dump-and-go dish with only 3 ingredients! Cook up some chicken, salsa, and cream cheese in a slow cooker, shred it up, and dinner’s ready. This creamy shredded chicken is perfect for making tacos, sandwiches, rice bowls, and so much more!

crockpot salsa chicken

This super creamy salsa chicken has become a family favorite over the years–it has really put my slow cooker to work! And while my Crockpot cooks dinner for me, I get to do basically anything else. Any kind of shredded chicken is super versatile, and this recipe is too. So even though I make this cream cheese chicken all the time, it never gets boring!

What’s in Slow Cooker Salsa Chicken?

Did I mention this recipe for salsa chicken only requires 3 ingredients? That means it’s extremely easy and affordable, so this dinner is a winner all around!

  • Chicken: Boneless, skinless chicken breasts work great for shredding, but boneless thighs will also work.
  • Chunky Salsa: Simply use a jar of your preferred salsa for convenience. This recipe works best with chunky salsas. I don’t recommend using thinner, more liquid-y styles.
  • Cream Cheese: This makes the chicken nice and creamy. Just use any 8 ounce block. Full fat cream cheese will give the richest results, but low-fat can be used too.

I also use salt and pepper to season the chicken.

Variations to Try

This Crockpot salsa chicken recipe is so simple, which means it’s also easy to customize.

Instead of traditional salsa, use salsa verde, or another unique salsa option. Something with black beans and corn already mixed in would be delicious.

Instead of sticking to salt and pepper, season the chicken breasts with ranch seasoning or taco seasoning before cooking.

For some heat, add chopped jalapeños or hot sauce for an even spicier dish! Green Chiles would be another great addition for something more mild.

3 ingredients for Crockpot salsa chicken: chicken breasts, a jar of salsa, and cream cheese.

How to Store and Reheat

Store leftover Crockpot salsa chicken in an airtight container in the refrigerator for up to 3 days. The chicken can be eaten cold with a salad or in a sandwich, or reheated in the microwave in 30-second increments until warmed through.

I do not recommend freezing this recipe, as the cream cheese tends to change texture once thawed.

Notes and Tips

  • I love to serve creamy Crockpot salsa chicken as tacos! But the shredded meat also works as burritos or nachos, or served over rice, noodles, or salads. It pairs beautifully with sliced avocado, sour cream, diced tomatoes, onions, lettuce, lime, black beans, and Mexican street corn!
  • As much as I love the creaminess of this dish, it can also be made without the cream cheese. Without this ingredient, you’ll have better luck freezing it–which is great for meal prep!
Crockpot salsa chicken tacos laid on a serving platter.

Top Reader Reviews

“We make this often and it’s always a hit! Even with my picky kids!” – Lauren

“I make this every Sunday for meals for lunch all week. SOOO good!” – Kelsey

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