Slow Cooker Cream Cheese Salsa Chicken
A creamy, zesty slow cooker chicken made with salsa, taco seasoning, cream cheese, and chicken broth. This easy shredded chicken is rich, flavorful, and perfect for tacos, burrito bowls, nachos, rice, or stuffed peppers.
Ingredients
- 2 to 2 1/2 lb boneless skinless chicken breasts
- 8 oz cream cheese full-fat, cold block
- 1 1/2 cups jarred salsa
- 1 packet taco seasoning mix 1 oz
- 1/2 cup low-sodium chicken broth plus more if needed
Instructions
- Place the raw chicken breasts in the bottom of a 4- to 6-quart slow cooker, overlapping slightly if needed.
- In a small bowl, whisk together the salsa, taco seasoning, and chicken broth until combined.
- Pour the salsa mixture over the chicken, coating it as evenly as possible.
- Place the whole block of cream cheese on top of the chicken mixture without stirring it in.
- Cover and cook on low for 4–5 hours, or on high for 2 1/2–3 hours, until the chicken reaches 165°F and is fully cooked.
- Shred the chicken directly in the slow cooker with two forks.
- Stir until the softened cream cheese is fully melted into the sauce and no white streaks remain.
- Add a splash of warm chicken broth if the mixture is thicker than desired.
- Taste and adjust with a pinch of salt or an extra spoonful of salsa if needed.
- Switch the slow cooker to warm and let the chicken sit for 10–15 minutes before serving.
Notes
Use your favorite salsa to control the heat level. Serve in tacos, over rice, with chips, or inside burritos.
Nutrition
Calories: 390kcal
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