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Home By Course Main Entrees Sandwiches & Handhelds

Crockpot Cream Cheese Salsa Chicken (Tacos)

You won't believe how easy and delicious these Crockpot Cream Cheese Salsa Chicken Tacos are! Only 3 ingredients and the Crock Pot does all the work! This creamy salsa chicken recipe is perfect for tacos, quesadillas, nachos and more! A simple recipe with so much flavor that even picky eaters will love! 

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By: Lauren published: Sep. 14, 2023 updated: Mar. 20, 2024 18 Comments

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Cream cheese salsa chicken in hard taco shells topped with cheese, tomatoes, and sour cream on a baking sheet with parchment paper.
Contents hide
​About This Recipe
Why You’ll Love These Creamy Chicken Tacos
Ingredients and Substitutions
How To Make
Use Mixer To Shred Chicken!
FAQ: Crockpot Salsa Chicken Tacos
More Mexican-Inspired Recipes You’ll Love
Crockpot Cream Cheese Salsa Chicken (Tacos)
MyFitnessPal Entry
Did You Make This?

​About This Recipe

If you’re looking for a way to make taco night even easier, look no further! This high protein, super easy, creamy, tangy delicious chicken is INCREDIBLY easy to make and super versatile!

All you need is chicken, a jar of salsa and cream cheese. Dump everything in and let it cook until it’s dinner time. It’s that easy and the whole family will love it! 

The best part of this recipe is how many great ways there are to use this creamy chicken! Use this chicken for tacos with a side of black beans and Mexican rice! Or serve it over tortilla chips with your favorite nacho toppings for an amazing appetizer or snack!

Throw it in a flour tortilla with a little extra melted cheese for the creamiest quesadilla! Or keep it low carb by throwing this chicken on top of your favorite taco salad! The possibilities are endless! 

My favorite way to enjoy this slow cooker salsa chicken is with crunchy taco shells, fresh tomatoes, cheddar cheese, sour cream and taco sauce! Seriously, these classic tacos are so good and can be served as a main course or a crowd-pleasing appetizer! 

And if you’re looking for more taco Tuesday inspiration, check out my favorite 20-minute Blackened Mahi Mahi Tacos!

Zoomed in view of cream cheese salsa chicken served in taco shells topped with cheese, tomatoes, and sour cream on a baking sheet with parchment paper.

Why You’ll Love These Creamy Chicken Tacos

  • Creamy, flavorful and absolutely delicious!
  • Perfect for meal prep or a busy weeknights.
  • So many different ways to enjoy! The perfect chicken for tacos, burrito bowls, quesadillas, nachos and more.
  • Prepped in just 5 minutes then let the crockpot do all the work!
  • An easy meal that only required 3 simple ingredients.
  • A family favorite that’s packed with protein and super versatile!

Ingredients and Substitutions

Ingredients for cream cheese salsa chicken.
  • Chicken – I used boneless skinless chicken breasts. You can also use chicken tenderloins or chicken thighs. 
  • Salsa – I love chunky salsa for this recipe so you can get some of that tomato and onion bite! But any type of salsa will work. Use hot salsa, mild salsa, any kind of salsa you prefer. Homemade or store bought!
  • Cream cheese – I used reduced-fat but any type of cream cheese works (Greek, regular, fat-free, low-fat cream cheese etc).

Optional for serving:

  • Crunchy taco shells 
  • Optional Toppings – shredded Mexican cheese, diced tomatoes, cilantro, sour cream, taco sauce (I love Taco Bell mild).

How To Make

The full printable recipe is below, but let me walk you through the process so you know what to expect when you’re making it!

Raw chicken breasts in a slow cooker.

1. Spray a Crock-Pot with cooking spray. Place the chicken in the CrockPot and season with salt and pepper.

Raw chicken covered with salsa and cream cheese in a slow cooker.

2. Then add the salsa and cream cheese.

Cream cheese salsa chicken in a slow cooker after being cooked.

3. Cook on high for 3-4 hours or low for 6-8 hours or until chicken is cooked through (internal temperature has reached 165F). 

Cream cheese salsa chicken served shredded with 2 forks.

4. Shred the chicken with two forks and then stir everything together. Add chicken to taco shells then top with shredded cheese, diced tomatoes, cilantro and sour cream. You can also use the chicken for burritos, quesadillas, nachos, sandwiches, etc!

cooking hack

Use Mixer To Shred Chicken!

Pull the cooked chicken out and add to the bowl of stand mixer use the paddle attachment to quickly and easily shred chicken! You can also place chicken in large mixing bowl and use a hand mixer. Then add shredded chicken back to cheese and salsa mixture in the crockpot and mix together.

Zoomed in view of cream cheese salsa chicken served in taco shells topped with cheese, tomatoes, and sour cream on a baking sheet with parchment paper.

FAQ: Crockpot Salsa Chicken Tacos

Does leftover salsa chicken freeze well?

Yes you can freeze this recipe! Let the chicken cool then place the shredded chicken in an airtight container or freezer bag and freeze for up to 3 months.

Can I use frozen chicken for this recipe?

According to the USDA, it is best to use thawed meat in the slow cooker as frozen pieces can take longer to reach a safe internal temperature and can possibly result in food borne illnesses. 

Can I cook this recipe in the instant pot instead of the crockpot?

Yes! To cook in the instant pot, add all of the ingredients except the cream cheese and cook for 12 minutes. Do a quick release, pull the chicken out and shred, add the cream cheese and simmer until the cheese is melted. Add the chicken back to the pot and serve! 

More Mexican-Inspired Recipes You’ll Love

Healthy taco salad with ground turkey in bowls with forks with salsa yogurt dressing on the side.

Healthy Taco Salad with Ground Turkey (High Protein!) 

Blackened mahi tacos with a side of cilantro lime crema in a bowl.

Easy Blackened Mahi Mahi Tacos with Cilantro Lime Crema

Air fryer chicken taquitos topped with salsa and sour cream on a plate.

Easy Air Fryer Chicken Taquitos (20-Minutes)

Salsa verde chicken topped with peppers and onions served in bowls with forks.

Meal Prep Salsa Verde Chicken Bowls (Easiest Ever)

Did you make this? If you snap a photo, please be sure leave a review, tag me on Instagram or TikTok at @LaurenFitFoodie or hashtag #LaurenFitFoodie so I can see your creations!

Cream cheese salsa chicken in hard taco shells topped with cheese, tomatoes, and sour cream on a baking sheet with parchment paper.
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5 from 20 votes

Crockpot Cream Cheese Salsa Chicken (Tacos)

? Gluten-Free ? High Protein ? Low Carb ? Macro-friendly
You won't believe how easy and delicious these Crockpot Cream Cheese Salsa Chicken Tacos are! Only 3 ingredients and the Crock Pot does all the work! This creamy salsa chicken recipe is perfect for tacos, quesadillas, nachos and more! A simple recipe with so much flavor that even picky eaters will love! 
Yield: 8
Prep: 5 minutes mins
Cook: 4 hours hrs
Total: 4 hours hrs 5 minutes mins
Calories: 199kcal
Protein: 26g
Fat: 7g
Carbs: 8g

Ingredients

  • 2 lbs. boneless chicken breasts
  • 1 tsp salt
  • 1/2 tsp ground pepper
  • 1 (24-oz.) jar chunky salsa
  • 8 oz. reduced-fat cream cheese

Optional for Serving:

  • Crunchy taco shells
  • Shredded Mexican cheese
  • Diced tomatoes
  • Cilantro
  • Sour cream
  • Taco sauce I love Taco Bell mild

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes. Scroll for macros and MyFitnessPal code.

Instructions

  • Spray a CrockPot with cooking spray. Place the chicken in the CrockPot and season with salt and pepper.
  • Then add salsa and cream cheese.
  • Cook on high for 3-4 hours or low for 6-8 hours or until chicken is cooked through (internal temperature has reached 165F).
  • Shred the chicken with two forks and then stir everything together.
  • Add chicken to taco shells then top with shredded cheese, diced tomatoes, cilantro and sour cream.
  • You can also use the chicken for burritos, quesadillas, nachos, sandwiches, etc!

Equipment

  • Crockpot

Notes

To make dairy-free: use dairy-free cream cheese.
To cook in the instant pot: add all of the ingredients except the cream cheese and cook for 12 minutes. Do a quick release, pull the chicken out and shred, add the cream cheese and simmer until the cheese is melted. Add the chicken back to the pot and serve! 

Nutrition Information

Serving: 1/2 cup (175g), Calories: 199kcal (10%), Carbohydrates: 8g (3%), Protein: 26g (52%), Fat: 7g (11%), Saturated Fat: 1g (6%), Sugar: 7g (8%)

Nutrition is hand-calculated and accurate. No autocalulations! However, note that values can vary based on the brands you use and if you substitute ingredients.

MyFitnessPal Entry

LFF Crockpot Cream Cheese Salsa Chicken

© Author: Lauren

Cream cheese salsa chicken in hard taco shells topped with cheese, tomatoes, and sour cream on a baking sheet with parchment paper.

Did You Make This?

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Lauren

Lauren

Lauren lives with her husband, Simon and two dogs, Finley and Cookie, in the Carolina’s. She has college degrees in Nursing and Exercise Science, is a NASM certified trainer and spent many years as a macro coach before transitioning to full time blogging. She loves staying active, being creative and recreating her favorite comfort food dishes into healthier, lightened up versions. Desserts are her speciality!

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