Creamy Crock Pot Salsa Chicken
User Reviews
5
2 reviews
Excellent
Creamy Crock Pot Salsa Chicken
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This creamy Crock Pot salsa chicken is delicious in tacos, on salad, in enchiladas and burritos, on nachos, or in rice bowls.
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Ingredients
- 1 (14.5 oz) diced tomatoes not drained, canned, fire-roasted
- 1 cup onion I use frozen diced onion as a shortcut, finely diced
- 1 cup salsa divided
- 2– 2 ½ lbs. chicken breast boneless, skinless, or boneless, skinless chicken thighs
- 2 (1 oz) taco seasoning packets
- 1 (8 ounce) cream cheese diced into small cubes and softened at room temperature, package
- tortilla optional, for serving; or taco shells or guacamole; chopped fresh onion
- rice
- cheese
- lettuce
- tomato
- salsa
- avocado
- sour cream
- onion
- cilantro
Instructions
- Arrange tomatoes, onion, and half of the salsa in the bottom of a slow cooker.
- Place chicken on top, sprinkle with the taco seasoning, and pour the remaining salsa over all.
- Cover and cook until the chicken reaches an internal temperature of 165°F, about 2-4 hours on LOW or about 1-2 hours on HIGH.
- Remove the chicken to a cutting board. Add the cream cheese to the slow cooker and stir. Cover and continue cooking until the cream cheese melts, about 5-10 more minutes. Stir again to make sure that the cream cheese is smoothly incorporated into the sauce.
- While the cream cheese is in the slow cooker, use two forks to shred the chicken. Stir the shredded chicken back into the sauce and cook for a few more minutes, until warmed through.
Notes
- You do not need to add any extra liquid to the Crock Pot. The juices from the tomatoes, salsa, and onions will go into the pot, and the condensation from the slow cooker will accumulate as well. There should be more than enough liquid by the end, and you don’t want to water-down the sauce.
- Be careful not to overcook your chicken. I find that the chicken breast or thighs have the best texture when cooked in my slow cooker on HIGH for about 1 hour. That keeps them moist and juicy, and prevents them from drying out. The meat is done when it reaches an internal temperature of 165°F.
- Also remember — every slow cooker runs at a slightly different temperature (which is why the recipe gives you general time ranges, rather than exact times). Since my slow cooker tends to cook at a relatively high temperature, I find that the meal is best when cooked on HIGH for about 1 hours or on LOW for about 2 hours. Just get familiar with your pot and adjust accordingly.
- Allow the cream cheese to come to room temperature and dice into cubes before stirring it into the pot. This will help the cheese melt smoothly into the sauce.
Nutrition Information
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Serving
1/6 of the chicken and sauce
Calories
357kcal
(18%)
Carbohydrates
16g
(5%)
Protein
36g
(72%)
Fat
17g
(26%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
5g
(25%)
Trans Fat
0.02g
(1%)
Cholesterol
135mg
(45%)
Sodium
1440mg
(60%)
Potassium
889mg
(19%)
Fiber
4g
(16%)
Sugar
8g
(16%)
Vitamin A
1728IU
(35%)
Vitamin C
15mg
(17%)
Calcium
84mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 357 kcal
% Daily Value*
| Serving | 1/6 of the chicken and sauce | |
| Calories | 357kcal | 18% |
| Carbohydrates | 16g | 5% |
| Protein | 36g | 72% |
| Fat | 17g | 26% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 135mg | 45% |
| Sodium | 1440mg | 60% |
| Potassium | 889mg | 19% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 1728IU | 35% |
| Vitamin C | 15mg | 17% |
| Calcium | 84mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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