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
Hi there- yes, I freeze and reheat this one a lot! Works great.
Made this 10 minutes ago and it is amazing!
So glad you loved it, Amy!!
If I am using fresh not frozen tenders, what is the cooking time?
Hi Annie! You’d cook for 3 minutes HP with a NPR of 6 minutes. I hope you enjoy!
I have almost 3lbs of chicken can I cook it all at one still for the 4 mins time (it’s fresh)and should I increase the salsa and cream cheese?
Hi There! if you have 3 lbs of fresh chicken tenderloins, you can cook them all for the 4 minutes time. I would double the salsa and cream cheese. 🙂
I have large chicken breasts so how much time do I need to cook them for? Planning on having them for supper tonight in the IP. We are a family of 6 so how much would I need of the ingredients?
Hi Stephanie- Chicken breasts are a bit finicky in the Instant Pot, as they all are different sizes and require different cook times. Without me seeing it I have a hard time telling you a particular cook time. I would suggest cutting the chicken into strips, so they are about tender sized and then proceeding with the recipe. I would probably cut up 2 breasts and leave the rest of the ingredients the same. This makes a lot of sauce as is.
This recipe was very simple and pretty good! I used 2 pounds of boneless chicken breast (the weight of chicken breasts varies greatly, so the number of breasts isn’t as important as the weight. I added the homemade equivalent of a packet of taco seasoning because it was a little bland without it. I had used a mix of half mild/half medium salsa because that’s what we had open. A spicier salsa would probably have given it more kick, but I think it still would have needed some salt.
I’ll definitely be making this recipe again and experimenting with the things I add.