This healthier crack chicken recipe (aka creamy salsa chicken) is easily made in your instant pot or slow cooker! Loaded with better for you ingredients, but still packs a ton of flavor. This recipe is great in tacos, sandwiches, quesadillas, enchiladas, salads or by itself for a low carb meal.
1cupshredded pepper jack cheeseor try Monterey Jack, Colby, Sharp Cheddar, or any Mexican melting cheese like Cotija
15ozcan black beansdrained and rinsed (optional, omit if low-carb)
Topping Ideas
More Salsa or Pico de gallo
Guacamole or freshly cubed avocado
Sour CreamMexican Crema or Plain Yogurt
Corn or flour tortillas or taco shells
Corngrilled, canned or frozen
Fresh Cilantrochopped
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.
Dump in salsa, lime juice (water if necessary), chili powder, cumin, onion powder, garlic powder, salt and 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.
Try this delicious chicken in tacos, enchiladas, quesadillas, salad, as a sandwich or in a wrap!
As a Freezer Meal | Place a freezer ziplock baggie inside pressure cooker pot, arrange chicken in single layer with all other ingredients in Step 2 (not the cheeses). Seal bag and freeze INSIDE PRESSURE COOKER POT until solid, then remove bag from pot and return to freezer until ready to use.
Cooking Day Instructions | Add 2-3 tablespoons of water to pressure cooker pot, remove frozen chicken and spices from ziplock place inside pot. Cook at HIGH pressure 20-25 minutes, then proceed with Steps 4-6.
SLOW COOKER/CROCK POT 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, given it a little stir.
Add cream cheese in small cubes evenly over chicken.
Cover and cook on high 3 hours or low 5 to 6 hours.
Once tender, shred chicken using two forks and stir in pepper jack cheese. Serve as desired!
Video
Notes
Freeze cooked chicken by cooling completely, then placing in airtight storage container or freezer ziplock (don't forget to write on it). Freeze up to 3 months. Thaw in slow cooker over low heat or on stovetop or microwave until warmed through.