3 Ingredient Slow Cooker Meal Idea (Salsa Verde Chicken)

By Lina | Recipe/DIY Content Creator
Jun 27, 2017 @ 4:00 PM MDT

Slow Cooker Creamy Salsa Verde Chicken

yield: 4 SERVINGS

prep time: 5 MINUTES

total time: 5 MINUTES

Ingredients

  • 3 raw chicken breasts (1.5 lbs.)
  • 8 oz. prepared green salsa
  • 4 oz. cream cheese
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • salt & pepper
  • chopped cilantro *optional garnish

Directions

1

Place chicken breasts in slow cooker and season both sides with cumin, garlic, salt & pepper.

2

Pour salsa on top of meat.

3

Cover, and cook on LOW for 6-7 hours, or HIGH 3-4 hours.

4

About 30 minutes before done, shred chicken. Stir in cream cheese, put id back on, and let melt with chicken.

5

Serve with a little more green salsa and top with chopped cilantro if desired.

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More Dinner Ideas
26 onlinements
Love Love Love I'd Have Seconds! Meh... Not Feeling It Needs A Do-Over
4.9 / 10 ratings
Print

slow cooker chicken on a plate

Love easy slow cooker meals?

Sometimes it’s helpful to have simple meal ideas with onlinemon pantry ingredients to throw in the slow cooker for busy evenings. This Salsa Verde Chicken idea is a delicious option using just three main ingredients and can be served up in many different ways such as inside tacos, burritos, tostadas, on top of a salad, or as I made – served with rice and beans.

crock pot with ingredients on counter

I used a can of green restaurant-style salsa, and cream cheese, but feel free to improvise with ingredients and add-ins your family would love such as the addition of onions, canned green chilies, spicy jalapenos, or a different cheese such as Monterey Jack. Taco seasoning would also taste great with this. For larger families, it would be easy to double the recipe.

I like that the cream cheese thickens the chicken a little for a yummy tasting meal. salsa verde chicken on a plate

Print

Slow Cooker Creamy Salsa Verde Chicken

yield: 4 SERVINGS

prep time: 5 MINUTES

total time: 5 MINUTES

Your family will love this creamy slow cooker 3 ingredient Salsa Verde Chicken perfect for a casual weeknight dinner.

Ingredients

  • 3 raw chicken breasts (1.5 lbs.)
  • 8 oz. prepared green salsa
  • 4 oz. cream cheese
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • salt & pepper
  • chopped cilantro *optional garnish

Directions

1

Place chicken breasts in slow cooker and season both sides with cumin, garlic, salt & pepper.

2

Pour salsa on top of meat.

3

Cover, and cook on LOW for 6-7 hours, or HIGH 3-4 hours.

4

About 30 minutes before done, shred chicken. Stir in cream cheese, put id back on, and let melt with chicken.

5

Serve with a little more green salsa and top with chopped cilantro if desired.

Additional Notes

*Recipe idea inspired by 5BoysBaker.online

Brought to you by Hip2Save.

salsa verde chicken on a plate

Keep your kitchen cool and let the slow cooker make dinner tonight!

My family liked this meal very much, and they are a tough crowd to please sometimes when it onlinees to slow cooker meals. Enjoy!

Make this Yummy Breakfast: Mashed Avocado Toast!

About the writer:

Lina has a Bachelor's Degree from Northern Arizona University with 11 years of blogging and photography experience having work featured in Today.online, Martha Stewart, Country Living, Fox News, Buzzfeed, and HGTV.

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Join The Discussion

onlinements 26

  1. Katie

    I’ve made this without cream cheese too and it’s still delicious!

    Reply2
    • Kristen

      same! We love it. I literally just do the salsa verde and chicken breasts.
      Then, you can drain the leftovers and make it into empanadas (with a pie crust if you’re in a hurry), too, so we usually get two full, great meals from it.

      Reply1
      • Lina (Hip's Modern Martha)

        Awesome idea!

        Reply
    • Lina (Hip's Modern Martha)

      Great – thanks for sharing!

      Reply
  2. Andrea

    Looks like it would be good enchilada filling!

    Reply1
    • Lina (Hip's Modern Martha)

      Yes! Agree

      Reply
  3. visitor3

    Would be great in the Instant Pot.

    Reply1
    • Tricia Russell

      Yes! I got my instant pot about a month ago and it hasn’t had any rest!
      I also made some fresh salsa verde a week ago and have about 8 oz left…this is a perfect way to finish it off! I think I could make a layered dinner in the pot – making rice at the same time – I’ll have to look up how to do it.

      Reply1
      • Tricia Russell

        This was great – will use thighs next time as the breast meat was a bit stringy

        Reply
  4. Laurie

    MY PERFECT GO TO RECIPE.
    I use one bag of frozen ckn breast and lg jar of either green or red salsa. Can store in portion appropriate vac seal bags. Always keep on hand for so many easy meals.

    Reply1
    • Lina (Hip's Modern Martha)

      Great idea! Thanks

      Reply
  5. Kikisaver

    Thanks Lina! We’re definitely trying this–looks yummy!!

    Reply1
    • Lina (Hip's Modern Martha)

      You’re so welonlinee! Enjoy

      Reply
  6. 5boysbaker

    Hi! This is one of my favs, so glad you love it too. You have it linked backed to the wrong recipe on my site, any chance you could fix that?

    Reply1
    • Lina (Hip's Modern Martha)

      Oops sorry! I will fix it – thanks 👍

      Reply1
      • 5boysbaker

        Thanks so much!

        Reply
  7. Allison

    Thank you so much for posting this! I made this last night and it was a hit with my family! I will be making this again! It was super yummy!!

    Reply1
    • Lina (Hip's Modern Martha)

      Oh that is such great news! Thanks for sharing 😀

      Reply
  8. Gale

    Does it have to be chicken breast?

    Reply1
    • Lina (Hip's Modern Martha)

      No -thighs would be great too I think!

      Reply
  9. Erika

    Thanks for sharing this great recipe. I made it last night and it was a big hit with my family. I served it with rice, diced tomatoes, avocado slices, and chopped cilantro. It was delicious!

    Reply1
    • Lina (Hip's Modern Martha)

      Oh awesome! Thanks for onlineing back to share that 😀

      Reply
  10. Alicia

    Added canned chilis & cream of chicken instead of cream cheese. Used red sauce & cheese on top for enchiladas. Perfecto!

    Reply
  11. Jess

    Has anyone done it without shredding the chicken and left it whole?

    Reply
  12. Connie Merritt

    Can I double this and use different types of chicken? Thank you!

    Reply1
    • Trish (Hip Sidekick)

      Hey there, Connie! You can double the recipe and also use thighs or another type of chicken if you prefer. Let us know how it turns out if you decide to try it! 💕

      Reply

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