Crockpot Chicken Salsa Recipe!

Crockpot Salsa Chicken Recipe - from

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Craving some crockpot chicken… with a zesty kick?  You’ll love this easy Crockpot Chicken Salsa Recipe!  Just a few simple ingredients, and you’ve got a delicious south of the border dinner!

Crockpot Chicken Salsa

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Crockpot Chicken And Salsa

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Crockpot Salsa Chicken Recipe
Serves: 4
  • 4 Boneless, Skinless chicken breasts {thawed}
  • 16 oz. of your favorite Salsa, or make Easy Homemade Salsa
  • 8 oz. Cream Cheese {softened}
  • 1 cup Shredded Cheddar Cheese
  • Optional Add-in: 1 can of corn {drained}
  • Optional Add-in: 1 can of black beans {drained}
  1. Bake chicken in crockpot for 3.5 hours on high {or longer if chicken was frozen}
  2. Drain juices
  3. In separate bowl, stir Salsa and cream cheese {and optional drained corn and/or drained black beans}
  4. Pour mixture in crockpot over chicken and cook for additional ½ hour on high.
  5. For the last ten minutes, add in 1 cup shredded cheddar cheese to melt on top.
  6. Serve with a side of Chopped Green Onions, Rice, Salsa, and Sour Cream!
  7. If you happen to have any leftovers, use them for tacos or burritos the next night! Yummy!


On the hunt for more Crockpot Recipes??  Here are more you’ll LOVE!

Crockpot Pineapple Salsa Chicken

Crockpot Pineapple Salsa Chicken

Crockpot Green Chile Chicken

Crockpot Green Chile Chicken

Crockpot Santa Fe Chicken

Crockpot Santa Fe Chicken

Crockpot Peach Salsa Chicken Recipe

Crockpot Peach Salsa Chicken

Crockpot Creamy Salsa Dip Recipe!

Crockpot Creamy Salsa Dip

Easy Crockpot Queso!

Easy Crockpot Queso

Crockpots on Sale

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  1. Michelle P says

    Made this tonight! It was so yummy and super easy! Will definitely be making it again, thank you!!!

    • Heidi says

      Hi Megan ~ yes… you could cook the chicken on low for 6 – 7 hours, remove the juices, add the sauce, then cook an additional 30 minutes, or until done. Hope that helps! 😉

    • Heidi says

      Hi Andie ~ if adding in the drained beans and drained corn, you can just put those in for the last 30 minutes when you add the salsa and cream cheese, after the juices from the chicken have been drained.

    • Heidi says

      Hi Sasha ~ no water is required. The chicken will end up cooking in its own juices. Hope that helps! 😉

  2. says

    I really enjoyed this recipe. After cooking the chicken I shredded it before adding the corn, beans, salsa, and cream cheese for delicious tacos. We definitely have leftovers so we’ll see how the leftovers go.


  3. Kris says

    We made this for dinner tonight. I shredded the chicken, and served it over rice. It was delicious and super easy. It’s definetly going into our list of favorite go to meals. Thanks for all the great crockpot recipes!!

  4. Holly says

    I’m nervous about cooking the chicken by itself in the crockpot… I’ll be at work all day so I would put it on low.. Has anyone tried cooking it in the salsa mix?

    • Kristi says

      I was wondering the same thing… did you try cooking just the chicken in the crockpot? Let me know how it turned out or I might just go for it and have a back up dinner plan just in case.

      • Heidi says

        You’ll just place the chicken in the crockpot by itself for the first step… nothing else is required, as the chicken will end up cooking in its own juices. 😉 By draining the juices and adding the sauce at the end, you’ll have a much richer, flavorful, and less watered down sauce. Hope that helps!

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