Crockpot Salsa Chicken Recipe

Crockpot Salsa Chicken Recipe


  • 4 Boneless, Skinless chicken breasts, thawed
  • 16 oz. of your favorite Salsa, or make Easy Homemade Salsa
  • 8 oz. Cream Cheese {softened}
  • 1 cup Shredded Cheddar Cheese
  • Optional Add-in: 1 can of corn {drained}
  • Optional Add-in: 1 can of black beans {drained}


  1. Cook chicken in Crockpot on HIGH for 3 hours or LOW for 6 hours. {covered}
  2. After 3 hours on HIGH or 6 hours on LOW, drain juices from Crockpot.
  3. In separate bowl, stir Salsa and cream cheese {and optional drained corn and/or drained black beans}
  4. Pour mixture in crockpot over chicken and cook for additional 30 minutes on HIGH, covered, or until done.
  5. For the last ten minutes, add in 1 cup shredded cheddar cheese to melt on top.
  6. Garnish with Chopped Green Onions, and serve with a side of Rice, Salsa, and Sour Cream!
  7. If you happen to have any leftovers, use them for tacos or burritos the next night! Yummy!

You Might Also Like:

Make sure you’re following The for the latest recipes!
Facebook | Pinterest

Share This Post