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Taco Tuesday has never been easier than this! Easy Salsa Chicken is guaranteed to be the most flavorful, the juiciest, and the most captivating Tex-Mex chicken ever, and all without breaking a sweat! The vibrant salsa ensures the chicken stays moist as it slow cooks to perfection, and the cream cheese helps keep things creamy and tangy! Serve Easy Salsa Chicken in taco shells and watch smiles break out!
Taco Tuesday has never been easier than this! Easy Salsa Chicken is guaranteed to be the most flavorful, the juiciest, and the most captivating Tex-Mex chicken ever, and all without breaking a sweat! The vibrant salsa ensures the chicken stays moist as it slow cooks to perfection, and the cream cheese helps keep things creamy and tangy! Serve Easy Salsa Chicken in taco shells and watch smiles break out!
Ingredients
- 4 chicken breasts boneless and skinless
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1 (24-ounce) jar chunky salsa
- 1 (8-ounce) block cream cheese
- hard taco shells optional, to taste, for serving
- cilantro leaves optional, to taste, for garnish
Directions
- Coat a large slow cooker with nonstick spray.
- Add the chicken breasts to the slow cooker.
- Season the chicken breasts evenly with the salt and the black pepper.
- Pour the salsa over the chicken in the slow cooker.
- Top the salsa layer evenly with the cream cheese.
- Cover the slow cooker and cook until the chicken breasts reach an internal temperature of 165 degrees F, about 3 hours 30 minutes on high or 6-8 hours on low.
- Transfer the chicken breasts to a cutting board and using two forks, shred the chicken.
- Add the shredded chicken to the salsa mixture in the slow cooker and stir to combine until the chicken is fully coated.
- Serve in the taco shells topped with the cilantro.
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