Salsa Chicken With Cream Cheese

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When I think of salsa chicken with cream cheese, I think of a go-to meal for my college years. It’s super easy to make, healthy, but still great as comfort food. It’s a usual Sunday night meal for me after a long day at work on Friday or during the week because it’s so easy to whip up and I’ve already pretty much perfected all of the ingredients into one dish.

Crockpot Salsa Chicken Recipe (3 Ingredients!)

Crockpot Salsa Chicken is a great dump and go dish that is packed full of tasty flavors. You are going to love this creamy slow cooker chicken recipe with only 3 ingredients! This delicious shredded chicken is perfect for tacos, sandwiches and salads and anything else you fancy!

Four chicken tacos on a serving plate

It’s official, I love my crockpot! I love how easy it is to whip up super tasty dishes with so little effort, and this shredded salsa chicken is currently one of my favorite recipes to make in it! It’s so creamy and rich, I can’t wait fo you to try it!

Table of Contents

How to make Shredded Crockpot Salsa Chicken

Be sure to see the recipe card below for full ingredients & instructions!

  • Spray a large crockpot with nonstick spray.
  • Add the chicken to the bottom of the crockpot and top with the salt and pepper.
  • Pour salsa over the chicken and then top with the cream cheese.
  • Cook on high for 3 1/2 hours or on low for 6-8 or until chicken is cooked through (165F internal temp).
  • Stir together and then shred chicken with 2 forks (should shred easily).
  • Stir again to fully coat in the salsa mixture.
  • Use for tacos, nachos, sandwiches, and more!
Ingredients to make Crockpot Salsa Chicken
step by step photos for how to make crockpot salsa chicken

3 Ingredient Crockpot Salsa Chicken Recipe

You read that right!  Three ingredients (plus a little salt and pepper!) is all you need for this delicious shredded chicken recipe;

  1. Chicken breast
  2. Chunky Salsa
  3. Cream Cheese

All simple ingredients you can easily pick up without too much hassle! Using a jarred salsa is so easy and convenient, pick your favorite kind, just make sure it’s chunky!

Slow Cooker Mexican Shredded Chicken

Shredded chicken is so easy to make in your crockpot, dump all the ingredients in and let it do it’s thing! The chicken will be so tender when you come to shred it, so very little effort is required.

It’s a great option for taco night – simply spoon it into your tacos and top with some shredded lettuce and sour cream.

Crockpot Salsa Chicken being stirred in a slow cooker
Crockpot Salsa Chicken being shredded with forks

Can I reheat cooked Crockpot Salsa Chicken?

This recipe makes enough for six servings, so you may have some leftover (or maybe not!). Once it’s cooled, put any leftovers into an air tight container and store in the fridge for 2-3 days.

The chicken can be eaten cold with a salad or in a sandwich. If you want the chicken warm, remember, you can only reheat it once.

Make it Creamy

Adding cream cheese makes this shredded chicken creamy and special! You can omit the creamed cheese to make a very simple shredded salsa chicken for any occasion.

More Top Tips

  • Spray your crockpot with a little non-stick oil before adding in your ingredients.
  • To cut down on calories, you can use a low fat cream cheese.
  • Use organic / free range chicken breasts raised without antibiotics.

Creamy Salsa Chicken

This Creamy Salsa Chicken is a family favorite for an easy Tex-Mex meal!  The tender chicken is covered with a velvety mixture of salsa, sour cream, and two cheeses for a flavor that is through the roof!!

One Dish Salsa Chicken

I have made chicken flavored with salsa in many delicious ways, but this hands down is one of the best! 

The way the rich tomato salsa is complimented by the tangy sour cream and made extra creamy with the cream cheese is just next level tasty.

While Creamy Salsa Chicken is delicious regardless of dietary needs, it is extra points that it is also naturally gluten free, low carb, and an easy Keto friendly dinner recipe.

If you are looking for a Salsa Chicken without the cream cheese or sour cream, head over to my very popular Salsa Fresca Chicken!

How to Serve Creamy Salsa Chicken

The Tex-Mex flavors in this dish make it perfectly served with many of your Mexican favorites! Here are a few of our favorite ways to serve Creamy Salsa Chicken:

TEX-MEX SIDES

  • Mexican Rice and Beans
  • Tortillas – flour or corn
  • Mexican Corn Casserole
  • Tortilla Chips
  • Mexican Corn Salad

LOW CARB SIDE DISHES

  • Mexican Cauliflower Rice
  • Roasted Veggies sprinkled with Taco Seasoning
  • Mexican Coleslaw
  • Keto Tortillas

You can serve the Salsa Chicken on a plate with one, two, or a few sides, or chop it up and wrap it in tortillas. It also makes a killer burrito bowl, especially the leftovers! (See a whole section below on this!)

My Tips for Making the BEST Creamy Salsa Chicken

This meal is super simple. Just a handful of ingredients and one dish you have a meal that is off the charts in flavor.

I am going to share a few a few tips to help you get the absolute best results with this recipe. For the FULL recipe card, scroll down to the bottom of this post.

THE CHICKEN

This recipe calls for chicken breast. I recommend using thin chicken breasts, or if your chicken breast is normal to large, slicing it in half horizontally so it is half the thickness (butterfly the chicken.) You can also pound the chicken breast if that is your preference.

This will help the dish cook more quickly and evenly and and result in more tender chicken.

If you prefer other cuts of chicken, you can use those to make Creamy Salsa Chicken as well. Boneless chicken thighs or tenderloins would both be a good substitute. I just recommend only using boneless, skinless chicken cuts.

The Salsa

I am usually a homemade salsa kind of girl. You can even see my favorite easy salsa recipe here!

With that said, I really like to use jarred salsa in this recipe.  I think the way the salsa has a thicker base works well with the creamy mixture.

You can use whatever your favorite variety of salsa is.  The flavors will carry though the whole dish, so pick something you love!

SUBSTITUTIONS

There are a few substitutions that can be made in this recipe and still let you get a great result! Here are some that we use from time to time:

  • Chicken- If you prefer other cuts of chicken, you can use those to make Creamy Salsa Chicken as well. Boneless chicken thighs or tenderloins would both be a good substitute. I just recommend only using boneless, skinless chicken cuts.
  • Salsa– Most varieties of salsa will work well with this recipe. You can use a traditional red or even a green salsa.
  • Sour Cream– Light sour cream can be substituted in place of traditional (full fat) sour cream.
  • Cream Cheese– Neufchatel cheese (1/3 less fat cream cheese) can be substituted for original cream cheese.  I would not recommend using Fat Free cream cheese as it does melt the same way as traditional cheese.
  • Shredded Cheese– This recipe recommends cheddar cheese, but you can use mexican blend, monterey jack or colby jack cheese in its place.
Creamy Salsa Chicken covered in cheese and garnished with sour cream and green onions

Freezing Instructions

Creamy Salsa Chicken can be frozen before or after cooking.  Freezing this dish makes an easy meal another night!

TO FREEZE BEFORE COOKING:

  1. Prepare recipe in a freezer friendly dish as directed through step 3.
  2. Freeze.
  3. When ready to make, thaw completely in the refrigerator.
  4. Continue at step 4 topping with shredded cheese and baking.

TO FREEZE AFTER COOKING:

  1. Let dish cool completely.
  2. Divide leftovers into meal sized portions and place in an airtight container.
  3. Freeze.
  4. When ready to eat, thaw over night in the refrigerator or reheat in the microwave or covered in the oven.

Creamy Salsa Chicken Leftovers

The leftovers of this dish (If you have any!) are just as good as the original and we love to use them to make other easy dinners throughout the week.

To save leftovers, divide into meal sized portions and place in the:

  • Refrigerator for 3-4 days
  • Freezer for up to a month

LEFTOVER RECIPES

  • Baked Chicken Nachos– Chop the leftover Creamy Salsa Chicken and proceed with this recipe as directed.
  • Burrito Bowls– Layer your choice of rice, beans, lettuce, leftover salsa chicken, cheese, sour cream, guacamole and pico de gallo in a bowl and enjoy!
  • Stuffed Peppers– Hollow out a bell pepper and fill with a mixture of leftover salsa chicken and rice.  Top with cheese and bake about 30-40 minutes until heated through and pepper is tender.
  • Taquitos– Roll leftover chicken tightly in tortillas and bake at 425˚F for 10-15 minutes until the tortilla is crispy. Serve with guacamole, sour cream and more salsa for dipping.
  • Salsa Chicken Stuffed Baked Potatoes– Make baked potatoes. Split the potatoes and top them with chopped Creamy Salsa Chicken, corn, cheddar cheese and sour cream
Spatula getting salsa chicken out of casserole dish

Creamy Salsa Chicken

This Creamy Salsa Chicken combines tender chicken breast with rich salsa, tangy sour cream, and two cheeses for a Mexican inspired meal that everyone enjoys! It is all baked in just one casserole dish for easy prep and even easier clean up!

PREP TIME:10 minutes

COOK TIME:30 minutes

SERVES:6 servings

CALORIES:427

INGREDIENTS

  • ▢2 lbs chicken breast boneless, skinless – thinly sliced
  • ▢8 oz cream cheese softened
  • ▢1/2 cup sour cream
  • ▢1 cup salsa
  • ▢1 cup cheddar cheese shredded

Garnish (optional)

  • ▢cilantro chopped

INSTRUCTIONS

  • Preheat the oven to 375˚F.
  • Lay the chicken breast flat in a large baking dish.
  • Mix the cream cheese, sour cream, and salsa together until combined. Then spread over the chicken.
  • Top with cheddar cheese. Then bake for 25-35 minutes or until the chicken is cooked through (165˚F internal temp.)
  • Remove from oven and garnish with cilantro if desired. Enjoy!

NUTRITION INFORMATION:

Calories: 427kcal (21%)Carbohydrates: 5g (2%)Protein: 40g (80%)Fat: 27g (42%)Saturated Fat: 14g (88%)Cholesterol: 168mg (56%)Sodium: 735mg (32%)Potassium: 781mg (22%)Fiber: 1g (4%)Sugar: 4g (4%)Vitamin A: 1070IU (21%)Vitamin C: 2.8mg (3%)Calcium: 214mg (21%)Iron: 1mg (6%)

Salsa Chicken

This Salsa Chicken has layers of cream cheese, refried beans, salsa, and seasoned chicken topped with melted cheese. It’s baked casserole-style and is easy to make ahead of time and customize with your favorite toppings!

A skillet filled with Salsa Chicken topped with cheese and cilantro with a spoon in it.

Salsa Chicken

I have a pretty big collection of chicken recipes on my site, but this salsa chicken is one of my husband’s all-time favorites. I’m pretty sure that your family will love it just as much!

What I have here is the most basic version (although don’t be fooled, there are layers of cream cheese and refried beans underneath that delicious salsa)! 

It’s fun to top this off with black beans, diced avocado, crunchy Fritos or Doritos, shredded lettuce, black olives, or sour cream!

How to Make It

See recipe card at bottom of post for full ingredient quantities and full instructions.

Slice the chicken into 2-3 thinner slices and pound to 1/2-inch thick. Season with taco seasoning. Sear in olive oil for 3-4 minutes per side, until a golden crust has developed. Set aside.

Spread cream cheese on the bottom of  a baking dish.

Seared chicken on a plate next to a baking dish with cream cheese in it for Salsa Chicken.

Spread refried beans over the layer of cream cheese, then spread an even layer of salsa. Add the seared chicken.

A baking dish with refried beaks, salsa, and chicken.

Top with cheese. Cover and bake for 15 minutes. Remove cover and bake for an additional 10 minutes, then serve.

Salsa Chicken in a baking dish with cheese on top before and after baking.

What to Add to Salsa Chicken

  • Sour Cream, Black Beans, Black Olives, Corn, Diced Avocado, Guacamole, Queso, Cowboy Caviar, Shredded Lettuce, Fritos, Doritos, and be sure to serve with a side of rice!

Make-Ahead Method

  • This casserole can be assembled up to 2 days ahead of time. The liquid from the salsa will actually soften up the refried bean layer, making it velvety smooth and even more flavorful.
  • Let it sit out for 30 minutes prior to baking, then bake as outlined.

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