Crockpot Salsa Chicken with Cream Cheese is an easy, high-protein dinner made with tender chicken, salsa, black beans, corn, and cream cheese. Everything cooks together in the slow cooker until the chicken is fall-apart tender and coated in a creamy salsa sauce. Gluten-free when made with gluten-free taco seasoning and salsa (always check labels).
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What Is Crockpot Salsa Chicken?
Crockpot salsa chicken is a simple slow cooker dinner where chicken, salsa, black beans, corn, and cream cheese cook together until the chicken is tender enough to shred. The cream cheese turns the salsa into a rich, creamy sauce with almost no hands-on work. Stir it all together and serve it in tacos, burrito bowls, salads, nachos, and more!
Elysia’s Recipe Recap
I started making versions of salsa chicken when I needed an eay dinner I could throw into the slow cooker before a busy afternoon that could be ready by dinnertime. It quickly became a meal my whole family would happily eat, mostly because everyone could serve it their own way!
This Crockpot Salsa Chicken with Cream Cheese is made with simple pantry and freezer staples, and there’s no sautéing or searing required. Just add everything to the slow cooker and let it do the work. As a registered dietitian, I love that it pairs lean chicken with black beans for plenty of protein, while the beans and corn add fiber. The cream cheese makes the sauce rich and creamy without any extra effort, and the flavor is mild enough for kids but easy to customize with your favorite toppings.
Once the chicken is fall-apart tender, shred it right in the crockpot and stir it into the creamy salsa sauce. It’s endlessly versatile in tacos, burrito bowls, salads, nachos, and enchiladas, and the leftovers reheat beautifully and can become a completely different meal the next day!
Before You Get Started:
- For the creamiest sauce. Cut the cream cheese into smaller pieces so it melts evenly.
- Check the temperature, not just the clock. Chicken breasts vary a lot in size, so use a thermometer. Breasts can dry out if they cook well past 165°F, so start checking at the low end of the time range.
- Too thick? Stir in a small splash of chicken broth after shredding.
- Meal prep-friendly: The leftovers can be used in several different meals through the week.
For more easy crockpot chicken recipes, check out this White Chicken Chili with Salsa Verde and the Best Slow Cooker Chicken Tortilla Soup!
Ingredient Notes
- Boneless skinless chicken breasts: I prefer breasts because they’re lean and high in protein. Boneless skinless thighs also work if you like darker meat. The salsa and cream cheese help keep the chicken moist.
- Reduced sodium taco seasoning: Use my homemade healthy taco seasoning or your favorite store-bought blend. A lower sodium option is ideal.
- Salsa: Any jarred red salsa works. Choose mild, medium, or hot depending on your spice preference. Salsa verde is another great option.
- Light cream cheese: It keeps the sauce creamy with less saturated fat than regular cream cheese. Regular works too.
- Low sodium black beans: Canned beans keep this quick. Drain and rinse them first.
- Frozen corn: Add it straight from the freezer, no thawing needed.
How to Make Crockpot Salsa Chicken
- Add the chicken: Place the chicken breasts in the bottom of a lightly greased slow cooker. Sprinkle with taco seasoning.
- Add the remaining ingredients: Spoon the salsa over the chicken, then add the cream cheese (cut into a few pieces), black beans, and frozen corn.
- Cook: Cover and cook on low for 6-8 hours or on high for about 4 hours until the chicken reaches an internal temperature of 165°F.
- Shred: Use two forks to shred the chicken right in the slow cooker. Mix until the chicken is evenly coated in the creamy salsa mixture.
- Serve: Spoon into tortillas, over rice or salad, or serve with tortilla chips and your favorite toppings.
Keep scrolling to the recipe card below for the full printable recipe!
How to Make Salsa Chicken in the Instant Pot
No time to let it cook all day? The Instant Pot works great.
- Add the chicken, taco seasoning, salsa, black beans, and corn to the Instant Pot. The salsa provides the liquid you need.
- Cook on high pressure for about 12 minutes, then let the pressure release naturally for 10 minutes before releasing the rest.
- Check that the chicken has reached 165°F, then shred it right in the pot.
- Stir in the cream cheese until melted and creamy. Adding it after pressure cooking gives the smoothest sauce.
Large or thick chicken breasts may need a few extra minutes of cooking time.
Recipe FAQs
I recommend thawing chicken completely in the refrigerator first so it reaches a safe temperature quickly and cooks evenly.
Cream cheese sometimes softens in small pieces instead of melting fully. Shred the hot chicken, then stir vigorously. Cutting the cream cheese into smaller pieces or letting it soften before cooking helps too.
It was likely cooked past the point it needed. Slow cookers vary, and lean breasts can overcook, so check the temperature early and pull it once it hits 165°F. Stirring the shredded chicken back into the sauce also restores moisture.
Storage Guidelines
Refrigerate: Cool the salsa chicken, then store it in an airtight container for up to 4 days.
Reheat: Microwave individual portions, stirring partway through, or warm gently in a saucepan over medium-low heat. Add a splash of chicken broth or water to loosen the sauce.
Freeze: For the best texture, don’t freeze the finished dish once the cream cheese is in, since it can separate and turn grainy.
Instead, make a freezer meal: Put the raw chicken, taco seasoning, salsa, black beans, and corn in a freezer-safe bag. Freeze it for up to 3 months. When you’re ready to cook it, thaw it completely in the fridge and then transfer to a slow cooker. Add the cream cheese and cook as directed.
Serving Suggestions
The best part of this recipe is how versatile it is! You can use it instead of taco meat in literally anything.
Add it to:
- Burrito bowls
- Tacos
- Taco salad
- Nachos
- Enchiladas
- Lettuce wraps
- Served over rice
We like to serve it with Mexican rice and refried beans (like these low sodium refried beans) for a super simple and filling meal, but you can really use it in so many ways!
Recipe Variations
- Use salsa verde: Swap the red salsa for a brighter, tangier flavor.
- Make it spicy: Use hot salsa or add diced jalapeños, red pepper flakes, or hot sauce.
- Make it lower carb: Skip the beans and corn and serve in lettuce wraps, over cauliflower rice, or in low-carb tortillas.
- Use chicken thighs: Boneless skinless thighs are especially tender.
- Use leftover cooked chicken: Stir shredded rotisserie chicken together with the other ingredients in a saucepan over medium-low heat until hot and creamy.
- Add more vegetables: Stir in diced bell peppers for extra color and nutrients.
More Healthy Crockpot Recipes
- Crockpot Chicken Philly Cheesesteak
- Slow Cooker Thai Peanut Chicken
- Crockpot Creamy Chicken Enchilada Soup
- Slow Cooker Taco Meat
Did you make this recipe? Scroll down to leave a star rating and review!
Slow Cooker Salsa Chicken
Video
Ingredients
- 1 1/2 pounds boneless, skinless chicken breasts (about 3 large chicken breasts or 4 small)
- 3 tablespoons reduced sodium taco seasoning (can use homemade or store-bought)
- 16 ounce jar of salsa (about 2 cups)
- 4 ounces light cream cheese
- 1 1/2 cups low sodium canned or cooked black beans
- 1 cup frozen corn kernels
Instructions
- Place chicken breasts in the bottom of a greased slow cooker.
- Sprinkle taco seasoning on top of chicken breasts.
- Add salsa, cream cheese, beans and corn over the top.
- Cook on low for 6-8 hours or high for 4 hours.
- When the chicken is done cooking shred with two forks or bear claws in crock pot. Stir to mix all ingredients together.
- Serve on corn or soft shell tortillas, with tortilla chips or on a salad, and top with favorite taco toppings.
Notes
- You can use mild, medium or hot salsa depending on how spicy you like it.
Nutrition
This recipe was originally posted in December 2024 and the text and formatting was updated in October 2026.
So easy to make and delicious!
Yay, I’m so glad you loved it, Gina! It’s definitely one of those easy, dump-and-go recipes that you can use in so many different ways! I appreciate you returning to leave a 5-star rating and review :)
Excellent recipe! Have made it twice now, only modification I’ve made is adding some additional canned tomatoes.