Healthy Crack Chicken aka Creamy Salsa Chicken
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Additional Time
4 hrs
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Total Time
4 hrs 30 mins
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Servings
6 Servings
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Calories
363 kcal
Healthy Crack Chicken aka Creamy Salsa Chicken
Description
Healthy Crack Chicken, also called Creamy Salsa Chicken, combines boneless skinless chicken with salsa, lime juice, chili powder, cumin, onion and garlic powders, salt, and pepper. Cooked in a pressure cooker for 20 minutes on high pressure, the chicken becomes tender and easy to shred. After cooking, pepper jack cheese and cream cheese are stirred in along with black beans to create a creamy and flavorful filling.
The spice blend offers a balanced Mexican-inspired flavor profile with the combination of chili powder, cumin, and garlic-based seasonings. The cream cheese adds richness, while pepper jack contributes mild heat and meltiness. The black beans provide extra texture and protein, but can be omitted for low-carb preferences.
This chicken mixture is versatile and can be used in tacos, wraps, quesadillas, enchiladas, or as a tasty salad topping. The recipe suits batch cooking and freezing for convenient meals later.
Freezing instructions note that the cooked chicken should be cooled first and frozen in airtight containers for up to 3 months. Thawing can be done slowly in a slow cooker or reheated gently on stovetop or microwave.
Ingredients
- 2 lbs chicken breast boneless, skinless chicken breasts or thighs (cut breasts in half horizontally if large and cooking in Instant Pot)
- 1/2 cup salsa try homemade!
- ¼ water if salsa really thick
- 1 lime juiced (about 2-3 tablespoons)
- 2 teaspoons chili powder
- 1 ½ teaspoons cumin
- 1 ½ teaspoons onion powder
- 1 ½ teaspoons garlic powder
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- 4-8 oz cream cheese room temp, Neufchatel
- 1 cup pepper jack cheese or try Monterey Jack, Colby, Sharp Cheddar, or any Mexican melting cheese like Cotija, shredded
- 15 oz black beans drained and rinsed (optional, omit if low-carb, canned
Topping Ideas
- salsa or pico de gallo
- guacamole or freshly cubed avocado
- sour cream Mexican Crema or Plain Yogurt
- corn tortilla or flour tortillas or taco shells
- corn grilled, canned or frozen
- cilantro chopped, fresh
Instructions
- INSTANT POT INSTRUCTIONS
- If chicken breasts are large and/or thick, slice in half horizontally then place in pressure cooker in a single layer on bottom of pan.
- Dump in salsa, lime juice (water if necessary), chili powder, cumin, onion powder, garlic powder, salt and pepper.
- Lock lid in place and place pressure release knob in sealed position. Cook on HIGH pressure for 20 minutes (takes about 10 minutes to come to pressure for fresh chicken, will take longer for frozen chicken).
- While chicken is cooking, shred cheese and cut cream cheese into chunks.
- Allow pressure to release naturally, remove chicken and shred using two forks.
- Select the saute mode on pressure cooker, add cream cheese and pepper jack cheese stirring until smooth, stir in black beans and shredded chicken. Chicken will continue to absorb the moisture as it sits.
- Try this delicious chicken in tacos, enchiladas, quesadillas, salad, as a sandwich or in a wrap!
- As a Freezer Meal | Place a freezer ziplock baggie inside pressure cooker pot, arrange chicken in single layer with all other ingredients in Step 2 (not the cheeses). Seal bag and freeze INSIDE PRESSURE COOKER POT until solid, then remove bag from pot and return to freezer until ready to use. Cooking Day Instructions | Add 2-3 tablespoons of water to pressure cooker pot, remove frozen chicken and spices from ziplock place inside pot. Cook at HIGH pressure 20-25 minutes, then proceed with Steps 4-6.
SLOW COOKER/CROCK POT INSTRUCTIONS
- Place chicken breasts in bottom of crock in one layer if possible. Pour salsa (with extra water if really thick), lime juice, spices over chicken, given it a little stir.
- Add cream cheese in small cubes evenly over chicken.
- Cover and cook on high 3 hours or low 5 to 6 hours.
- Once tender, shred chicken using two forks and stir in pepper jack cheese. Serve as desired!
Notes
- Cut large chicken breasts in half horizontally to fit and cook evenly in the pressure cooker.
- Use homemade or store-bought salsa; thin with water if very thick to prevent burning under pressure.
- After cooking, shred chicken with two forks for best texture before mixing with cheeses and beans.
- Freeze cooled cooked chicken in airtight containers or freezer bags for up to 3 months; thaw gently before reheating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 363 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 363kcal | 18% |
| Carbohydrates | 18g | 6% |
| Protein | 43g | 86% |
| Fat | 13g | 20% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 124mg | 41% |
| Sodium | 1171mg | 49% |
| Potassium | 944mg | 20% |
| Fiber | 6g | 24% |
| Sugar | 2g | 4% |
| Vitamin A | 611IU | 12% |
| Vitamin C | 8mg | 9% |
| Calcium | 221mg | 22% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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