This healthier Salsa and Cream Cheese Chicken is made in the Instant Pot or slow cooker with better-for-you ingredients—a Mexican chicken; perfect for meal prep, tacos, salads, or low-carb dinners!
Why You’ll Love This Instant Pot Salsa Chicken
If you’ve never heard of crack chicken, it’s usually a creamy, cheesy chicken dish made with ranch dressing mix, cream cheese, and sometimes bacon.
I wasn’t sure what to call this recipe—it’s a little like crack chicken (cringe!) and a little like salsa chicken, but definitely a healthier twist on both.
Instead of using a ranch packet full of preservatives, I keep it simple with pantry spices, fresh salsa, and lower-fat cream cheese for a lighter, cleaner version.
When my oldest was swimming competitively in high school, I had this recipe on repeat. He would load it onto eggs for breakfast, stuff it into burritos, make burrito bowls, pile it on a taco salad—you name it. Teenage boys need a lot of food!
It’s one of those recipes you can make once and use all week, and it freezes really well, too!
Crock Pot Salsa Chicken Ingredients
- Boneless Skinless Chicken breasts: cut breasts in half horizontally if large and cooking in Instant Pot, may also use boneless skinless chicken thighs
- Salsa try homemade, but a good jarred sauce works too.
- Lime: Kicks up the flavor a LOT!
- Spices: Chili powder, cumin, onion powder, garlic powder, kosher salt and black pepper. Or if preferred, use two tablespoons homemade taco seasoning.
- Neufchâtel Cream Cheese: or Low-Fat or Fat-Free cream cheese, at room temperature so that it easily blends into the chicken as it cooks.
- Pepper Jack cheese: or try Monterey Jack, Colby, Sharp Cheddar, or any Mexican melting cheese like Cotija
- Black beans: Drained and rinsed (optional, omit if low-carb)
Get the full recipe in the recipe card below.
Watch how to easily make this recipe
Why Cream Cheese Salsa Chicken so good?
- Super tender chicken with rich, aromatic spices, lime juice and salsa, finished with cream cheese and pepper jack cheese.
- It takes minutes to throw together.
- Throw it in the crockpot in the morning and come home to a delicious meal, this is my favorite crock pot
- Or make it last minute, even with frozen chicken in your instant pot <–this is the one I use.
- Make on Sunday and eat all week – great for meal planning!
- It’s healthier and has whole food ingredients you can pronounce!
Instant Pot Salsa Chicken Instructions
Step 1: Prep the Chicken
If your chicken breasts are large or thick, slice them in half horizontally. Place the chicken in a single layer in the bottom of your pressure cooker.
Step 2: Add the Ingredients
Pour the salsa and lime juice over the chicken. Add the chili powder, cumin, onion powder, garlic powder, salt, and pepper. Add a splash of water if needed.
Step 3: Pressure Cook
Lock the lid in place and set the valve to the sealed position. Cook on manual, High Pressure for 20 minutes. (It will take about 10 minutes to come to pressure for fresh chicken, and longer for frozen.)
Step 4: Prep the Cheese
While the chicken is cooking, shred the pepper jack cheese and cut the cream cheese into chunks for easier melting.
Step 5: Release Pressure and Shred Chicken
Once the cook time is complete, allow the pressure to release naturally. Remove the chicken and shred it with two forks.
Step 6: Make the Sauce and Finish
Set the pressure cooker to Sauté mode. Add the cream cheese and shredded pepper jack, stirring until smooth. Stir in the black beans and shredded chicken. The chicken will continue to absorb the sauce as it sits.
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8 ways to eat crock pot salsa chicken
- Delicious as taco meat, fresh, and bright. Chop tomatoes, avocados, add a little cheese and it’s dinner!
- Add to your favorite enchiladas (try in these!)
- Make a Mexican salad with crack chicken, greens, maybe some charred corn, avocado and bacon, the sauce is it’s own dressing.
- Serve on a brioche or a hamburger bun, if you want to stay true to the original recipe, top with some crisp bacon pieces and a little extra cheese.
- Keep it low-carb (keto) and eat it by itself (omit the beans). It would be delicious in a roasted or fresh tomato, or scooped out zucchini boat, and baked or barbecued.
- It’s naturally gluten-free! Enjoy as tacos using gluten-free tortilla shells, or make into nachos!
- Serve as a warm dip with corn chips or tortilla chips, celery, cucumbers and a side of ranch dressing.
- Make tortilla roll-ups or a quesadilla.
Recipe adapted from Tidbits.
Crock Pot or Slow Cooker Instructions
Add everything to your slow cooker except the pepper jack cheese. Give it a quick stir, then cover and cook on high for 3 hours or low for 5–6 hours.
If you’re cooking it all day, I’ll admit—I’ve tossed in frozen or partially frozen chicken before. Technically, that’s a food safety no-no… but hey, sometimes you’ve got to live on the edge! But then my chicken doesn’t dry out! WIN-Win!
Can You Cook Frozen Chicken in the Instant Pot?
Yes—Here’s How It Works:
Contrary to popular belief, you don’t need to increase the cook time for frozen chicken breasts in a pressure cooker. The Instant Pot adjusts automatically—the extra time it takes to come to pressure accounts for the frozen meat. This article explains it really well!
Can I freeze Salsa Chicken crockpot cream cheese?
YES!! I have been known to make a double batch in my crock pot (unless you have an 8 qt Instant Pot, it’s a little too much), have for dinner, freeze the other half for another dinner.
Allow to cool completely before freezing in an airtight baggie or container. Reheat on the stovetop or microwave and enjoy!
Freezer Meal Prep: Place a freezer baggie inside your cold pressure cooker insert or crock of your slow cooker, layer chicken in one layer on bottom of baggie and add salsa, lime juice, and all of the spices. Seal and freeze in Instapot insert or crockpot until solid, then remove and store in the freezer up to 3 months. See recipe for cooking instructions.
Recommended Tools
- My favorite slow cooker — you can program it too!
- Or, if you haven’t yet bought an Instant Pot , this is the one I use. It’s perfect for our family of four with two hungry teenagers!
- These are my favorite measuring spoons, the narrow ends easily fit into spice jars and they nest together and are magnetic too!
Sides for Crack Chicken
- Homemade Spanish Rice a delicious one pan rice
- Love Chipotle’s Cilantro Lime Rice? So delicious!
- Your favorite chips and fresh salsa, this blender salsa is ready in minutes!
- Easy 5 Minute Guacamole
- Creamy (and dreamy) White Queso, all natural too!
- Try these healthier Zucchini Corn Fritters!
More instant pot chicken recipes + our faves
Like this recipe?
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Video
Ingredients
- 2 pounds Chicken breast boneless, skinless chicken breasts or thighs (cut breasts in half horizontally if large and cooking in Instant Pot)
- ½ cup salsa try homemade!
- ¼ cup water if salsa really thick
- 1 medium lime juiced (about 2-3 tablespoons)
- 2 teaspoons chili powder
- 1 ½ teaspoons cumin
- 1 ½ teaspoons onion powder
- 1 ½ teaspoons garlic powder
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- 4 – 8 ounces Neufchatel Cream Cheese room temp
- 15 ounce black beans drained and rinsed (optional, omit if low-carb)
Topping Ideas
- 1 cup shredded pepper jack cheese or try Monterey Jack, Colby, Sharp Cheddar, or any Mexican melting cheese like Cotija
- More Salsa or Pico de gallo
- Guacamole or freshly cubed avocado
- Sour Cream Mexican Crema or Plain Yogurt
- Corn or flour tortillas or taco shells
- Corn grilled, canned or frozen
- Fresh Cilantro chopped
Instructions
Instant Pot Instructions
- If chicken breasts are large and/or thick, slice in half horizontally then place in pressure cooker in a single layer on bottom of pan.2 pounds Chicken breast
- Dump in salsa, lime juice (water if necessary), chili powder, cumin, onion powder, garlic powder, salt and pepper.½ cup salsa, ¼ cup water, 1 medium lime, 2 teaspoons chili powder, 1 ½ teaspoons cumin, 1 ½ teaspoons onion powder, 1 ½ teaspoons garlic powder, 1 teaspoon kosher salt, ¼ teaspoon black pepper
- Lock lid in place and place pressure release knob in sealed position. Cook on HIGH pressure for 20 minutes (takes about 10 minutes to come to pressure for fresh chicken, will take longer for frozen chicken).
- While chicken is cooking, shred cheese and cut cream cheese into chunks.
- Allow pressure to release naturally, remove chicken and shred using two forks.
- Select the saute mode on pressure cooker, add cream cheese and pepper jack cheese stirring until smooth, stir in black beans and shredded chicken. Chicken will continue to absorb the moisture as it sits.4 – 8 ounces Neufchatel Cream Cheese, 15 ounce black beans, 1 cup shredded pepper jack cheese
Slow Cooker Salsa Chicken Instructions
- Place chicken breasts in bottom of crock in one layer if possible. Pour salsa (with extra water if really thick), lime juice, spices over chicken, drained black beans if adding; give it all a little stir.
- Add cream cheese in small cubes evenly over chicken.
- Cover and cook on LOW 5 to 6 hours or HIGH 3 hours.
- Once tender, shred chicken using two forks and stir in pepper jack cheese. Serve as desired!
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Notes
Instant Pot Cooking Day Instructions (One Simple Paragraph):
Add 2–3 tablespoons of water to the bottom of your Instant Pot, then remove the frozen chicken and seasonings from the bag and place them into the pot. Seal the lid, set the valve to sealing, and cook on high pressure for 20–25 minutes. Let the pressure naturally release for 5–10 minutes, then quick release any remaining pressure. Shred the chicken, stir in the pepper jack cheese, and finish as directed.Slow Cooker Cooking Day Instructions (One Simple Paragraph):
Remove the frozen chicken and seasonings from the bag and place directly into your slow cooker with 2–3 tablespoons of water. Cover and cook on low for 6–7 hours or high for 4–5 hours, until the chicken is cooked through and tender. Then shred the chicken, stir in the pepper jack cheese, and finish as directed.Nutrition
Kimberly
I first read the freezing portion and thought my instant pot had freezing option that I didn’t know about. Now I get it, you freeze the entire bag and instant pot container, duh!
Yes, I need to update the post to make that clear!
Lynn Spencer
Thanks for another great recipe, my friend. Adding to my to-make list.
Hugs,
Lynn
Thank you!! Hope you love it! You are entered into the drawing for the cookbook! YAY!
Hugs back,
Kathleen
Letscurry
Kathleen
I love instant pot recipes especially during the hot days. Chicken is so easy and versatile to cook in instant pots and your recipe sounds a treat. Thanks for yet an amazing chicken recipe.
Thanks so much!! Hope you do love it!
Theresa Krier
We eat and love alot of chicken, thank you for a very yummy recipe !
Thank you Theresa, hope you love it! You are entered in the giveaway!
Julie Menghini
This chicken recipe was so good that I was eating it right out of the instant pot! We loved how easy it is and served some in a taco and the rest of it over rice. Delish!
Carol
I have two chicken breasts in the refrigerator now… always looking for new InstantPot recipes and this one looks great. Thanks.
Yay! Hope you loved it!! I’ve entered you in the giveaway my friend!
Kathleen
Sandra Shaffer
This is a snap to make in an Instant Pot and very tasty. I served served the chicken in sliders. Next time it will be tacos.
Shirley Sewell
My favorite chicken is Southern Fried Chicken. It brings back beautiful memories of my Mother and Grandmother.
Besides you can eat Fried Chicken hot or cold and it is easy to grab and go!
Hi Shirley — those are beautiful memories and yes, the great thing with Fried Chicken is eating it hot or cold! Thank you for sharing and entering the giveaway! Have a great weekend! Good Luck! Kathleen
Tasia ~ two sugar bugs
I love how you’ve put this one together and with a few jalapeños and hot sauce (for me!) and just as it is for the Bugs, I know it will be a dinner hit! Pinned Kathleen!
Thank you Tasia! Yes, jalapenos, I need to add those to the list!! Thanks so much for pinning and entering the giveaway!
Wendy
I love chicken and am always looking for new recipes. I can’t wait to try this. Thanks for posting! And you are entered in the cookbook giveaway!
Thanks so much Wendy, you will love it! In fact, you’ve had it! Super Bowl!