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–+ servings
Crockpot Salsa Chicken piled high in a rustic bowl, garnished with fresh cilantro, sliced avocado, and a squeeze of lime, served with warm tortillas on a wooden board

Crockpot Salsa Chicken

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Prep Time 5 minutes
Cook Time 6 hours
Total Time 6 hours 5 minutes
Servings 6 servings
Calories 390 kcal

Equipment

  • 6-quart slow cooker / crockpot
  • Two forks (for shredding)
  • Measuring cup

Ingredients
  

  • 2 lbs boneless skinless chicken thighs or chicken breasts; thighs yield juicier results
  • 16 oz chunky salsa medium or hot, use a brand you enjoy eating on its own
  • 8 oz cream cheese full-fat, cut into cubes; added in the last 45–60 minutes of cooking

Optional for serving

  • warm flour or corn tortillas
  • sliced avocado or guacamole
  • fresh cilantro chopped
  • sour cream
  • lime wedges
  • shredded cheese cheddar, Monterey Jack, or cotija

Instructions
 

  • Place the chicken thighs or breasts in a single layer in the bottom of the crockpot. There is no need to add extra liquid — the salsa and chicken's natural juices will provide plenty of moisture.
  • Pour the entire jar of salsa evenly over the chicken, making sure each piece is well coated.
  • Place the lid on the crockpot and cook on LOW for 6–8 hours or on HIGH for 3–4 hours, until the chicken is completely cooked through and tender enough to shred easily with a fork.
  • About 45–60 minutes before serving, scatter the cream cheese cubes on top of the chicken. Replace the lid and continue cooking on LOW (or reduce to LOW if you were cooking on HIGH) until the cream cheese has fully melted.
  • Use two forks to shred the chicken directly in the crockpot. Stir everything together thoroughly so the shredded chicken absorbs the creamy salsa sauce. Let it rest in the slow cooker on the WARM setting for 10–15 minutes before serving for maximum flavor.
  • Serve in warm tortillas with your favorite toppings, over rice for a burrito bowl, in lettuce wraps, or on nachos. Enjoy!

Notes

Storage: Refrigerate in an airtight container for up to 4 days. The flavor deepens overnight — leftovers are excellent. Freezer: Portion into zip-lock bags and freeze for up to 3 months. Reheat: Warm in a skillet over medium-low heat with a splash of chicken broth, stirring gently. Flavor boost: Add 1 tsp cumin and 1 tsp chili powder with the salsa for extra spice depth. Dairy-free: Omit cream cheese or substitute a dairy-free alternative. Tip: Use fire-roasted salsa for a smokier, more complex flavor.

Nutrition

Calories: 390kcalCarbohydrates: 8gProtein: 38gFat: 22gSodium: 720mgFiber: 1gSugar: 4g
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