Are you looking for an easy and delicious crockpot recipe that will satisfy your taste buds? Look no further than crockpot chicken cream cheese salsa! This recipe combines the tangy flavor of salsa with the creaminess of cream cheese to create a mouthwatering dish that you won’t be able to resist. Plus, it’s incredibly easy to make – just throw all of the ingredients into your crockpot and let it do the work for you. In this article, we’ll be sharing two different variations of this recipe, so you can choose the one that best fits your taste preferences.

Recipe 1: Classic Crock Pot Chicken Cream Cheese Salsa

Ingredients:

– 4 chicken breasts, boneless and skinless – 1 can of corn, drained – 1 can of black beans, drained and rinsed – 1 jar of salsa (16 oz) – 1 package of cream cheese (8 oz) – 1 tsp chili powder – 1 tsp cumin – Salt and pepper to taste

Instructions:

1. Place the chicken breasts at the bottom of your crockpot. 2. Add the corn and black beans on top of the chicken. 3. Pour the salsa over the chicken, corn, and black beans. 4. Sprinkle the chili powder, cumin, salt, and pepper over the ingredients in the crockpot. 5. Cut the cream cheese into small cubes and place them on top of everything in the crockpot. 6. Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours. 7. After the cooking time is up, use two forks to shred the chicken in the crockpot. 8. Stir everything together until the cream cheese is fully melted and combined with the other ingredients. 9. Serve with tortilla chips, rice, or on a bed of lettuce.

Nutritional Information:

– Calories: 388 – Fat: 14 g – Carbohydrates: 28 g – Protein: 39 g – Sugar: 6 g – Sodium: 1239 mg

Cooking Time:

– Low: 6-8 hours – High: 3-4 hours

Equipment:

– Crockpot/slow cooker

Serving Suggestions:

– Tortilla chips – Rice – Lettuce

Variations:

– Add diced bell peppers or jalapeños for extra flavor and heat. – Use a different type of salsa, such as verde or chipotle, to switch up the flavor profile. – Substitute the chicken breasts for chicken thighs or pork tenderloin.

Substitutions:

– Use Greek yogurt instead of cream cheese for a healthier version. – Use canned diced tomatoes instead of salsa if you don’t have any on hand.

Storage:

– Store leftovers in an airtight container in the refrigerator for up to 3 days.

Tips:

– If you want your chicken to have a little bit of a crispy texture, broil it in the oven for a few minutes after it’s finished cooking in the crockpot. – If you’re short on time, you can use a store-bought rotisserie chicken instead of cooking your own chicken breasts.

Notes:

– This recipe is very versatile and can be customized to your liking. Feel free to add or subtract ingredients as you see fit!

Frequently Asked Questions:

Can I freeze this recipe? Yes, you can freeze this recipe for up to 3 months. Just be sure to let it cool completely before transferring it to an airtight container or freezer bag. Can I use frozen chicken? Yes, you can use frozen chicken for this recipe. Just add an extra hour of cooking time if using frozen chicken breasts.

Recipe 2: Spicy Crock Pot Chicken Cream Cheese Salsa

Ingredients:

– 4 chicken breasts, boneless and skinless – 1 can of corn, drained – 1 can of black beans, drained and rinsed – 1 jar of salsa (16 oz) – 1 package of cream cheese (8 oz) – 1 jalapeño, diced – 1 tsp chili powder – 1 tsp cumin – Salt and pepper to taste

Instructions:

1. Place the chicken breasts at the bottom of your crockpot. 2. Add the corn and black beans on top of the chicken. 3. Pour the salsa over the chicken, corn, and black beans. 4. Sprinkle the chili powder, cumin, salt, and pepper over the ingredients in the crockpot. 5. Add the diced jalapeño on top of everything in the crockpot. 6. Cut the cream cheese into small cubes and place them on top of the jalapeño. 7. Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours. 8. After the cooking time is up, use two forks to shred the chicken in the crockpot. 9. Stir everything together until the cream cheese is fully melted and combined with the other ingredients. 10. Serve with tortilla chips, rice, or on a bed of lettuce.

Nutritional Information:

– Calories: 398 – Fat: 14 g – Carbohydrates: 29 g – Protein: 40 g – Sugar: 6 g – Sodium: 1370 mg

Cooking Time:

– Low: 6-8 hours – High: 3-4 hours

Equipment:

– Crockpot/slow cooker

Serving Suggestions:

– Tortilla chips – Rice – Lettuce

Variations:

– Use a different type of pepper, such as habanero or serrano, for a different level of heat. – Substitute the chicken breasts for shrimp or tofu for a vegetarian option.

Substitutions:

– Use fat-free cream cheese instead of regular cream cheese for a lower calorie option. – Use canned diced tomatoes instead of salsa if you don’t have any on hand.

Storage:

– Store leftovers in an airtight container in the refrigerator for up to 3 days.

Tips:

– If you’re sensitive to spicy foods, remove the seeds and membranes from the jalapeño before dicing it. – Serve with a dollop of sour cream on top to help cool down the heat.

Notes:

– This recipe is perfect for those who love spicy food. Adjust the amount of jalapeño you use to suit your taste preferences.

Frequently Asked Questions:

Can I make this recipe less spicy? Yes, you can make this recipe less spicy by omitting the jalapeño or using a milder pepper. Can I use store-bought salsa? Yes, you can use store-bought salsa for this recipe. Just be sure to choose a brand that you like the taste of.

Personal Thoughts:

Crockpot chicken cream cheese salsa is one of my go-to recipes when I want something easy and delicious for dinner. I love how versatile this recipe is – you can add or subtract ingredients to suit your taste preferences. Plus, it’s incredibly easy to make – just throw everything into your crockpot and let it do the work for you. I highly encourage you to give this recipe a try for yourself – you won’t be disappointed!