Description
A simple and flavorful slow cooker recipe featuring tender chicken breasts cooked in chunky salsa and cream cheese for a creamy, easy meal perfect for tacos or rice.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 tsp Kosher salt
- ½ tsp ground black pepper
- 24 oz jar chunky salsa
- 8 oz cream cheese, softened or cubed
- Nonstick cooking spray
Instructions
- Lightly coat the interior of your slow cooker with nonstick spray.
- Place the chicken breasts in a single layer at the bottom of the cooker. Season them with salt and pepper.
- Pour the chunky salsa evenly over the chicken, then distribute the cream cheese on top. You can use a whole block or cut it into cubes for quicker melting.
- Secure the lid and cook on the HIGH setting for approximately 3½ hours, or on the LOW setting for 6-8 hours, ensuring the chicken reaches an internal temperature of 165°F (74°C).
- Once cooked, use two forks to shred the chicken directly within the pot. Stir thoroughly to integrate the shredded chicken with the creamy salsa mixture.
- Serve hot and enjoy with your favorite accompaniments like tortillas or rice.
Notes
- Ensure chicken reaches 165°F internal temperature for safety.
- This recipe is versatile and can be served in tacos, over rice, or in burritos.