This beautifully tender Crock Pot Salsa Chicken is full of creamy flavor with an ideal blend of well-balanced spices. Simmered to juicy perfection in the slow cooker and packed with big chipotle flavor, you’ll want to eat it right out of the pot.
Scale
Ingredients
- 3 pounds chicken breasts or chicken tenderloins
- 15 ounce jar of salsa
- 8 ounces cream cheese
- 1 teaspoon kosher salt
- Fresh black pepper to taste
- 3 chipotle peppers with 2 tablespoons of sauce from the can
Instructions
- Add all the ingredients to a slow cooker. Set to high for 4 hours or low for 6-8 hours.
- Remove the chicken from the slow cooker and place into a large bowl or on a board. Use a whisk to combine any remaining cream cheese into the sauce. You can remove the chipotle peppers at this point, or take them out, chop them up and add them back to the sauce.
- Shred the chicken with 2 forks and then return to the slow cooker with the sauce. Stir the chicken into the sauce and serve.
Recipe Notes
- To Store: Store in an airtight container in the fridge for up to 4 days.
- To Freeze: Let cool completely, then transfer to a double-lock freezer bag or freezer-safe sealable container for up to 3 months. Thaw in the fridge overnight before reheating.
- To Reheat: Heat in the microwave, on the stove, or in the oven until warmed through, or put in the slow cooker on the “warm” setting.
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
