Description
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!
Ingredients
Scale
- 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
- Crunchy taco shells
- Shredded Mexican cheese
- Diced tomatoes
- Cilantro
- Sour cream
- Taco sauce
Instructions
- Step: Spray a CrockPot with cooking spray. Place the chicken in the CrockPot and season with salt and pepper.
- Step: Then add salsa and cream cheese.
- Step: Cook on high for 3-4 hours or low for 6-8 hours or until chicken is cooked through (internal temperature has reached 165F).
- Step: Shred the chicken with two forks and then stir everything together.
- Step: Add chicken to taco shells then top with shredded cheese, diced tomatoes, cilantro and sour cream.
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!
- Prep Time: 5 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1/2 cup (175g)
- Calories: 199 kcal
- Sugar: 7 g
- Sodium: 620 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 26 g
- Cholesterol: 65 mg