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Creamy Crockpot Salsa Verde Chicken
Slow Cooker 3-Ingredient Creamy Salsa Verde Chicken Recipe. A quick, easy, flavorful meal!
You don’t get much easier than this recipe. This Creamy Slow Cooker Salsa Verde Chicken is made with only three ingredients — chicken breasts, salsa verde, and cream cheese.
I just returned home from setting my daughter up at college. This is her second semester but she moved schools and states so there was a little bit of starting over. I stocked her pantry and freezer, made her bed more comfortable, and taught her all about one of the most underrated appliances of all time — the crockpot. I bought her very first slow cooker!
This is the first recipe I taught her to make since it is beyond easy and is so versatile. You can put this creamy salsa verde chicken on top of a salad, a rice bowl, or make tacos out of it. Our favorite thing to do is to make tacos using corn tortillas and topping it with fresh cilantro, Mexican cheese, and creamy avocado. Then you have amazing Creamy Salsa Verde Chicken Tacos!
This recipe is literally as simple as throwing in a few ingredients into a crockpot, set it to low, and letting it work its magic. The result is tender, flavorful chicken and you did almost zero work!
There are so many green salsas aka salsa verde options on the market these days. I use the Private Selection Tomatillo Verde Salsa from Fry’s and it is perfection. Find your favorite tomatillo salsa and place it in the crockpot with chicken breasts and cream cheese. If you want some extra spice, feel free to add some finely diced jalapenos.
CHIPOTLE CHICKEN TINGA TACOS
BUFFALO RANCH CHICKEN
SLOW COOKER CREAMY TUSCAN CHICKEN
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Creamy Crock Pot Salsa Verde Chicken
Equipment
Ingredients
- 2 lbs. Chicken Breast
- (1) 16-ounce jar Salsa Verde or Tomatillo Salsa (2 cups)
- (1) 8-ounce pkg. Cream Cheese (softened, may use only 4 ounces)
- 1/2 teaspoon Salt and Pepper (or more to taste)
Toppings:
- Cilantro
- White Onion
- Avocado
- Mexican Cheese
- Corn Tortillas
Instructions
- Place chicken, salsa verde, cream cheese, and salt and pepper in a slow cooker. Cover and set to the low setting. Cook for 4-5 hours or until chicken is tender and can shred easily with a fork.
- Serve warm with tortillas for tacos, on top of a salad, or in a rice bowl.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
What type of Mexican cheese did you use in this? I was trying To identify in the picture but couldn’t. Can you be more specific? Thanks!
Looks like cotija cheese
So so yummy! Great recipe!
I can’t tell you how much we love this chicken!!! My husband never eats a leftover unless it’s steak. He had it for lunch the next day and a snack in the afternoon. I can’t wait to make it for a party. Thanks for such a simple great recipe.
We made this tonight for Cinco De Mayo – it was DELICIOUS! So easy and we had it with corn tortillas, cilantro, onion and avocado. It honestly doesn’t even need the cheese. We put some jarred jalapeno rings in to give it extra flavor and it was perfect. Similar to the white chicken chili which we love too! Great easy, yummy recipe. We’ll definitely be making this again!
Would fat free cream cheese work in this recipe?
Made my own Salsa Verde because it’s so easy. This had amazing flavor and I used bone in chicken breast.
Do you think I could substitute Greet yogurt for the cream cheese? Or would the consistency not work? Thank you!
I’m sure you could use goat cheese don’t know if yogurt would be too thin
The best and easiest chicken tacos! Flavorful and tender. I make it all the time and love changing it up between tacos, salad or rice bowl. It makes great left overs and an easy meal to take to someone in need.
I tried this recipe because it was easy and the result was delicious. My husband loved it and we both really liked how flavorful these tacos were. Definitely making this again. Thank you.