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With just a handful of ingredients, Creamy Salsa Chicken makes taco night extra special—the cream cheese blends perfectly with the salsa and tender chicken for a crowd-pleasing meal.
Don’t make bland dinners! This Creamy Salsa Chicken is a step up from the usual Salsa Chicken Recipe. Now, this may not be an authentic Mexican meal, but it sure is crave-worthy. My simple recipe is one that you can make any day of the week and come home to a complete dinner!
Key Ingredients
Chicken: We use boneless skinless chicken breast – these aren’t too fatty and will shred up easily.
Salsa: Use a thick salsa such as Pace Picante. Choose your heat level here.
Taco Seasoning: One packet will be plenty to season this entire dish; this has chili powder, cumin, and more in it.
Cream Cheese: The MAGIC ingredient. It not only makes the dish decadent and flavorful, it makes the chicken mixture thick and moist.
How to Make Creamy Salsa Chicken
- Combine chicken, taco seasoning, salsa, and cream cheese in the slow cooker.
- Let it cook until the chicken is tender enough to shred.
- Shred, stir everything together until creamy.
Tips & Variations
Cut Swap: You’ll want to stick with boneless chicken; if you use boneless chicken thighs, it will have more of a thinner sauce.
Filling Additions: You can add a drained can of corn or black beans to make the meal feed more people.
Add Veggies: If you want to add vegetables, try yellow onion, red bell pepper, or spicy peppers such as poblano or jalapeño.
How to Serve Creamy Salsa Chicken
Mexican Favorites: This creamy salsa chicken is super versatile; you can pile it into tacos, roll it up in burritos, spoon it over nachos (my favorite), melt it inside quesadillas, bake it into enchiladas, or spread it on tostadas with all your favorite toppings.
Toppings: Top the chicken with crisp shredded lettuce, shredded cheddar cheese, sour cream and diced tomatoes.
Lighter Options: You can also keep it light by topping a salad with it, spooning it into lettuce wraps, or baking it inside bell peppers with cheese on top.
What is the best way to shred chicken?
Chicken made in the slow cooker is extremely tender; the best way to shred it is with two forks right in the slow cooker. Don’t hassle with using a hand mixer or KitchenAid mixer to shred your chicken – you can over-shred it, which makes the meal very mushy.
Creamy Salsa Chicken Recipe
Ingredients
- 2 lbs. boneless skinless chicken breast
- 1 oz. packet mild taco seasoning
- 16 oz. jar chunky salsa, (We use Pace Picante)
- 8 oz cream cheese
Instructions
- Place the chicken breasts in the bottom of the slow cooker. Sprinkle the taco seasoning evenly over the chicken.
- Pour the chunky salsa over the chicken, making sure it covers the chicken completely.
- Place the cream cheese on top of the salsa.
- Cover the slow cooker with the lid and set it to low for 6 hours.
- Once the chicken is cooked, remove the lid and use two forks to shred the chicken directly in the slow cooker.
- Stir everything together until the cream cheese, chicken, and salsa are fully mixed and creamy.
- Serve with desired sides and toppings and enjoy!
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
How to Store and Reheat
Store leftovers in an airtight container in the fridge for up to 3-4 days. This dish freezes well. Store in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
Reheat on the stovetop over low heat, stirring occasionally, or in the microwave in short bursts, stirring in between to ensure even heating.
More Mexican Chicken Recipes to Make Next
Slow Cooker Chicken Tinga and Slow Cooker Chicken Tacos are easy ways to bring bold, smoky flavor to taco night.
For something fun, Beergarita Tacos or a batch of One Pot Chicken Burritos make dinner feel like a fiesta.
If you’re craving comfort, Pinto Beans and Chicken and Chicken Enchilada Casserole are hearty, satisfying meals everyone will love.
