Crockpot Cream Cheese Salsa Chicken (Tacos)
Servings: 8
Calories: 199kcal
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!
Print Recipe
Equipment
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
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!
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
Serving: 1/2 cup (175g) | Calories: 199kcal | Carbohydrates: 8g | Protein: 26g | Fat: 7g | Saturated Fat: 1g | Sugar: 7g