Creamy Slow Cooker Salsa Chicken: The Ultimate Comfort Food

This recipe for Crockpot Salsa Chicken is a great way to change up your typical dinner rotation. It’s easy to prepare and tastes absolutely delicious! I was skeptical about kids enjoying this chicken, but it's been a hit with everyone! The best part is that it can be served in so many different ways. It has become one of my go-to crockpot chicken recipes. Using salsa to flavor chicken is genius! You can use your favorite brand and variety to truly make this recipe your own. The chicken breasts slow cook to perfection in the salsa and cream cheese mixture. It’s great on its own, served in tortillas for a unique taco, or as a sandwich!

Creamy Crockpot Salsa Chicken:

Ingredients
• 1 24-ounce jar mild red salsa
• 1 8-ounce brick cream cheese softened
• ½ cup Monterey jack cheese shredded
• ¼ cup sour cream
• 1 1-ounce package taco seasoning
• 2 ½ pounds chicken breasts 3-4 breasts

Optional Ingredients For Tacos
• hard or soft taco shells
• cilantro
• additional sour cream
• diced avocado
• diced tomato
• additional monterey jack or cheddar cheese shredded
• lettuce shredded
• lime wedges

Instructions
• In the bowl of a 6-8 quart crockpot, add your salsa, cream cheese, monterey jack cheese, sour cream and taco seasoning and stir to combine. The mixture should be smooth but your cream cheese may remain clumped. This is ok, it will melt down during cooking.

• Nestle the chicken breasts into the creamy salsa mixture making sure to spoon some over the chicken to coat each piece with flavor.

• Cover and cook on low 3-4 hours or high 2-3 hours until the chicken reaches an internal temperature of 165°F.

• Using two forks, shred your chicken in the crockpot.

• Garnish with cilantro and serve warm on its own or make tacos with the shredded chicken. Another great option is serving this chicken on sandwich buns!