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
- 2 1/2 pounds chicken breasts or chicken tenderloins
- 15.5-ounce jar of salsa
- 8 ounces cream cheese
- 1 teaspoon kosher salt
- Fresh black pepper to taste
- 4 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. Shred the chicken with 2 forks and then return to the Crock Pot 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
