Slow Cooker Salsa Chicken
Chicken breasts cooked low and slow in chunky salsa and warm spices, then shredded with cream cheese. Ten minutes of prep, six servings of tacos.
- Prep10 min
- Cook4 hr
- Total4 hr 10 min
- Servings6
- Net carbs*5 g
- LevelEasy
This is the dump-and-go dinner that every busy household needs. Chicken breasts cook slowly in jarred salsa with chili powder and cumin until they fall apart at the touch of a fork. A block of cream cheese stirred in at the end turns the juices into a rich, creamy sauce. Spoon it into lettuce cups, over cauliflower rice or into a bowl with cheese and avocado.
Pick a thick, chunky salsa and check the label for added sugar, which some brands sneak in. Thin restaurant-style salsas turn soupy in the slow cooker because the chicken releases its own liquid. If the sauce looks thin after shredding, leave the lid off on high for 20 minutes and it will reduce nicely.
Ingredients
Makes About 6 cups shredded chicken (1 cup per serving). Tap an item to check it off.
Equipment
- 5- to 6-quart slow cooker
- Two forks
- Measuring spoons
Instructions
- Lay the chicken in the bottom of a 5- to 6-quart slow cooker in a single layer.
- Sprinkle the chili powder, cumin, garlic powder and salt over the chicken, then pour the salsa on top.
- Cover and cook on LOW for 5 to 6 hours or on HIGH for 3 to 4 hours, until the chicken reaches 165°F and shreds easily.
- Shred the chicken right in the pot with two forks.
- Add the cream cheese, cover and cook 10 minutes more on HIGH, then stir until it melts into the sauce.
- Stir in the lime juice and cilantro. Taste and adjust the salt before serving.
Estimated nutrition per serving
- Calories
- 274
- Total carbs
- 6.8 g
- Fiber
- 1.8 g
- Net carbs
- 5 g
- Protein
- 36.5 g
- Fat
- 10.8 g
*These are estimates, calculated from the ingredient weights above and USDA FoodData Central data, divided by 6 servings. Net carbs = total carbs minus fiber. Values vary with brands, quantities, ingredient swaps and how you portion the dish. How we estimate nutrition.
Kitchen tips
- Do not lift the lid during cooking. Each peek lets heat escape and can add 15 to 20 minutes to the cook time.
- Let the cream cheese sit on the counter while the chicken cooks. Softened cheese blends in smoothly instead of leaving white flecks.
Substitutions
- Chicken breast → boneless chicken thighs Same weight. Juicier and richer; cook the same time.
- Cream cheese → 1 cup shredded Monterey Jack Stir in at the end until melted. Slightly lower in carbs.
- Mild salsa → salsa verde Same amount. Tangier; most brands have a similar carb count, so check the label.
Swaps change the nutrition estimate shown above.
Storage and reheating
- Fridge
- Airtight container with its sauce, up to 4 days.
- Freezer
- Freeze in portions in zip-top bags, pressed flat, for up to 3 months. Thaw overnight in the fridge.
- Reheat
- Microwave 1 1/2 to 2 minutes per cup, stirring halfway, or warm in a covered skillet over medium-low heat for 6 to 8 minutes.
Questions cooks ask
Can I put frozen chicken in the slow cooker?
No. Frozen chicken stays too long in the unsafe temperature zone. Thaw it in the fridge first.
