Crockpot Salsa Chicken with Cream Cheese

Name: Crockpot Salsa Chicken with Cream Cheese
Prep time: 10 min
Cook time: 180 min
Total time: 190 min
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

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Salsa Chicken with Cream Cheese is one of the easiest and most satisfying dinners you’ll ever try and it’s so versatile too! The cream cheese infuses with the salsa, adding a rich, creamy sauce that brings everything together. This is an all-time family favorite and never disappoints! {Gluten-free}

A birds-eye view of shredded creamy salsa chicken in a crockpot.

Table of Contents

Crockpot Creamy Salsa Chicken

This is one of those simple recipes that seems too good to be true. It’s high in protein, bursting with flavor, easy to make, and still offers fiber to keep you full for hours!

Once ready, the tender chicken mixture makes the best tacos, nachos, salads, and more. It’s the easiest recipe ever (just dump everything in the crockpot and go) and even picky eaters will ask for seconds!

For more easy crockpot chicken recipes, check out this White Chicken Chili with Salsa Verde and the Best Slow Cooker Chicken Tortilla Soup!

Salsa chicken with cream cheese on corn tortillas on a counter.

Why We Love This Slow Cooker Salsa Chicken Recipe

Formulated by a Registered Dietitian to be high in protein, and low in fat and sodium
No sauteeing or searing first – just add everything to the crockpot and go!
Great way to have an easy dinner ready to serve after work
Makes the best leftovers!
Uses simple ingredients and everyday pantry staples
Versatile recipe that can be served in countless ways
Big hit with the whole family

Ingredient Notes

Individually portioned ingredients for the salsa chicken with cream cheese.

Boneless skinless chicken breasts: You can also use chicken thighs, but I prefer the leanness of the chicken breasts. This also keeps this creamy chicken lower in fat. You don’t need to worry about it drying out – the cream cheese and salsa mixture will keep it nice and tender even with a lean cut of chicken.
Reduced sodium taco seasoning: Use my homemade healthy taco seasoning or try store-bought. Look for a low sodium version, if possible!
Salsa: Feel free to use your favorite jar of salsa! We usually use regular red salsa, but it also works with salsa verde.
Light cream cheese: Typical cream cheese is higher in fat and I promise, low fat cream cheese still has so much flavor and a wonderfully creamy texture.
Low sodium black beans: These can either be canned or cooked from dry. We use canned to save on prep.
Frozen corn: No need to thaw or anything! Add it frozen to the slow cooker.

Step-by-Step Instructions

A birds-eye view of crockpot salsa chicken in a crockpot prior to shredding the chicken.

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.

Keep scrolling to the recipe card below for the full printable recipe!

Expert Tips

This recipe also makes a great freezer meal! Just add all of the ingredients to a freezer bag other than the cream cheese and freeze for up to 3 months! Thaw in the fridge for 24 hours the night before and dump into the crockpot along with the cream cheese and cook!

A close-up of the salsa chicken with cream cheese in a bowl.

Recipe FAQs

How do you know when the salsa chicken is done?

You can generally tell by poking the chicken breasts. If they pull apart easily, they’re done. You can also use an instant-read thermometer to check the internal temperature. Chicken needs to reach 165 F to be considered done.

Can you make salsa chicken in the Instant Pot?

Yes! You can either slow cook all day, like normal, or pressure cook it. To make instant pot salsa chicken, add everything to the stainless steel base like normal then bring to high pressure for 12-15 minutes. Let it release pressure naturally for about 10 minutes, then vent and serve.

Can you use fresh salsa?

We made this crockpot chicken with cream cheese and salsa often, but generally with store-bought jarred salsa. You can use fresh salsa, but keep in mind that the fresh tomatoes and ingredients will need to cook down quite a bit. This can cause the mixture to become watery and the salsa flavor won’t be quite as concentrated.

For the best flavor, cook with jarred salsa and reserve your fresh salsa for garnish.

Storage Guidelines

To refrigerate: Allow the leftovers to cool, then store in an airtight container in the fridge for 3-4 days.

I don’t recommend freezing the mixture with the cream cheese as the frozen and thawed cream cheese can split and become gritty. Freeze without the cream cheese and add the cream cheese in when ready to cook for best results.

To reheat: Either microwave for several minutes, stirring to help it heat evenly, or warm it in a saucepan on the stove. You may want to add a splash of water or chicken stock to thin it out slightly.

A birds-eye view of a corn tortilla filled with salsa chicken on a counter.

Serving Suggestions

The best part of this 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 different salsa: Try salsa verde for a tangy, bright flavor. If you like a lot of heat, use a spicy salsa.
Make it low carb: If you’re trying to watch your carbs, feel free to skip the black beans and corn. Serve over low carb tortilla chips, a low carb wrap or cauliflower rice.
Use leftover cooked chicken: If you have rotisserie chicken on hand, feel free to shred that and then cook the chicken with the other ingredients in a saucepan until heated through. It’s ready even faster and a great way to use up those leftovers!

Salsa chicken with cream cheese and black beans in a large white bowl.

More Healthy Crockpot Recipes

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Overhead image of creamy salsa chicken with cream cheese in a crockpot.

Course dinner, Main Course