This post may contain affiliate links. Please read our disclosure policy.
[mv_video key=”h8n4vxqmd9bgesvdtbkc” title=”Creamy Salsa Chicken” id=”32802″ thumbnail=”https://mediavine-res.cloudinary.com/video/upload/h8n4vxqmd9bgesvdtbkc.jpg” aspectRatio=”16:9″ volume=”70″ sticky=”true”]Creamy Salsa Chicken is a flavorful, quick dinner using only 3 ingredients! Creamy Salsa Chicken can be made in either a crockpot or an Instant Pot! Salsa, chicken and cream cheese is all it takes to make this easy meal!
Salsa Chicken with a Creamy twist!
Today marks 1 year since Dan started driving from the East Coast to the West Coast for our big move.
We made so many great memories while we lived over there- We traveled a lot (hello NYC, DC, Boston, Cape Cod, Newport & Philly!), made some lifelong friends, dominated grueling Grad School, had another baby & discovered Creamy Salsa Chicken.
Creamy Salsa Chicken was a happy ‘mistake’, if you will. I know you’ve all been there too, looking in the fridge and pantry trying to make dinner from the 3 items left in your fridge. #GroceryShoppingIsOverrated
I quickly threw some frozen chicken tenders into my crockpot, poured what was left of a jar of salsa in there as well. I scoured the fridge and noticed a block of cream cheese and thought, hey, why not!
In went the cream cheese and out came a meal that we have had about once per week since.
SO. DANG. GOOD.
Best news yet.. I’ve converted this to the Instant Pot! If you haven’t jumped on the Instant Pot bandwagon yet, it’s about time!! Keep reading on, you’ll understand why. ?
Making Salsa Chicken in a Crockpot or Instant Pot
The pictures shown are for the Instant Pot, but the crockpot method is so easy you wouldn’t be able to mess it up!
First, frozen chicken tenders go in the Instant Pot. Yes, FROZEN! (psst. this will work with thawed chicken tenders too!)
Next, pour a jar of salsa on top.
That is it. Now it is time to pressure cook.
I know what you are thinking.. ‘But, Karli, I need a thin liquid. won’t I get a burn notice??’
Quick answer: Nope.
Longer answer: As the Instant Pot heats up, the chicken lets of liquid. Combine that liquid with the liquid in the salsa and you’ve got plenty of liquid in there!
Pressure Cook on Manual (or pressure cook!) for 6 min, allow for a 6 min NPR before releasing the pressure. (See below for cook times using chicken breasts or thawed chicken.)
Remove the chicken from the Instant Pot and add in a cubed block of cream cheese. Return the lid and let it sit for 5 or so minutes.
While the cream cheese is getting nice & melty, shred that chicken!
My favorite way to shred the chicken is by using my Stand Mixer!
Using either a whisk or electric beaters, mix in that cream cheese until nice and smooth.
Now, it’s time to put tacos together. Or nachos!
Place some of that shredded chicken in a tortilla, top with pico de Gallo, cheese, cilantro and finish it off with a drizzle of that creamy salsa!
Loaded nachos are also a family favorite. Tortilla chips, shredded chicken, melted cheese, tomatoes, olives, beans, rice, guac, cilantro, and (of course!) that creamy salsa drizzled on top!
Instructions for making Salsa Chicken in the Crockpot or Slow Cooker
To make Creamy Salsa Chicken in the Crockpot or Slow cooker, the chicken salsa and cream cheese will go into the crockpot together.
Cook on low for 6 hours or on high for 4 hours.
Remove the chicken and shred. Stir the cream cheese into the salsa & serve!
Creamy Salsa Chicken
(Printable Recipe Below)
Creamy Salsa Chicken is a flavorful, quick dinner using only 3 ingredients! Creamy Salsa Chicken can be made in either a crockpot or an Instant Pot! Salsa, chicken and cream cheese is all it takes to make this easy meal!
Ingredients
- 6 chicken tenders frozen
- 1 16 oz jar salsa
- 1 8 oz block cream cheese cubed
Instructions
- For the Instant Pot: place the frozen tenders in the Instant Pot and pour the salsa on top.
- Cook on Manual HIGH for 6 min, allow for a 6 min NPR before quick releasing the pressure.
- Remove the chicken and place the cream cheese into the Instant Pot. Close the lid and let it sit on warm for 5 minutes.
- Shred the chicken. Set aside.
- Either whisk or use a hand electric mixer to mix in the cream cheese until smooth and creamy.
- For the Crockpot: Place all ingredients into the crockpot. Cook on Low for 6 hours or on High for 4 hours.
- Remove and shred the chicken, whisk the cream cheese into the salsa.
- Serve wrapped with the shredded chicken in a tortilla with rice, cheese, beans and pico drizzled with the creamy salsa.
Recipe Notes
Using thawed chicken tenders? Cook on Manual HIGH for 4 min, NPR 6 min.
Recipes I think you’ll love:
Creamy Italian Chicken and Pasta
Instant Pot Chicken Parm
Perfect Sugar Cookie Frosting
Follow me on social media!
Creamy Salsa Chicken
Ingredients
- 6 chicken tenders , frozen
- 1 16 oz jar salsa
- 1 8 oz block cream cheese, cubed
Instructions
- For the Instant Pot: place the frozen tenders in the Instant Pot and pour the salsa on top.
- Cook on Manual HIGH for 6 min, allow for a 6 min NPR before quick releasing the pressure.
- Remove the chicken and place the cream cheese into the Instant Pot. Close the lid and let it sit on warm for 5 minutes.
- Shred the chicken. Set aside.
- Either whisk or use a hand electric mixer to mix in the cream cheese until smooth and creamy.
- For the Crockpot: Place all ingredients into the crockpot. Cook on Low for 6 hours or on High for 4 hours.
- Remove and shred the chicken, whisk the cream cheese into the salsa.
- Serve wrapped with the shredded chicken in a tortilla with rice, cheese, beans and pico drizzled with the creamy salsa sauce.
Notes
This recipe was so yummy and easy. Bonus was that my kids loved it too. Thank you!!! Love your site.
Hi Stacey! So glad you all loved it. Thank YOU for being here! Means more to me than you know! ❤️
Can I use chicken breasts instead of tenders? And how many would you recommend? Thank you!
Hi. Can I make this with chicken breasts instead of tenders? How many breasts go a jar of salsa would you reccomend? Thanks!
Hi Paulina! I would recommend cutting the chicken breast into 3 or 4 slices, cooking from raw (not frozen) for 3 minutes HP followed by a 6 min NPR.
I would use 3 chicken breasts for the one jar of salsa.
Hi, I can’t wait to make this recipe! How many servings does this recipe make?
This will make about 6 servings. 🙂
Improved when you add taco seasoning!
Thoughts on making ahead and freezing? Would the cream cheese hold up OK?