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Creamy Crockpot Salsa Verde Chicken

creamy crockpot salsa verde chicken - featured image

An easy 3-ingredient slow cooker recipe featuring tender chicken thighs, tangy salsa verde, and rich cream cheese for a creamy, restaurant-quality taco filling.

Ingredients

Scale
  • 23 lbs boneless, skinless chicken thighs
  • 1 jar (16 oz) salsa verde (tomatillo salsa)
  • 8 oz block cream cheese (full-fat), cut into cubes
  • 1 tsp ground cumin (optional)
  • Salt and black pepper to taste
  • Red pepper flakes (optional, for heat)
  • Fresh cilantro, chopped (for garnish)
  • Lime wedges (for serving)
  • Corn or flour tortillas (for serving)

Instructions

  1. Rinse chicken thighs and pat dry with paper towels. Place in a single layer in a 4- to 6-quart slow cooker.
  2. Pour the entire jar of salsa verde over the chicken. Spread evenly to coat.
  3. Place the cubes of cream cheese on top of the chicken and salsa. Do not stir.
  4. Sprinkle with cumin, salt, and pepper if using.
  5. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until chicken reaches 165Β°F and shreds easily.
  6. Remove chicken from the pot and shred using two forks.
  7. Return shredded chicken to the slow cooker and stir until the cream cheese is fully melted and the sauce is smooth.
  8. Taste and adjust seasoning with salt or lime juice as needed.
  9. Serve immediately in warm tortillas with desired toppings.

Notes

Use block cream cheese, not spreadable tub cream cheese, to prevent a runny sauce. If using frozen chicken, ensure it is thawed before cooking. For a thicker sauce, mix 1 tsp cornstarch with 1 tbsp cold water and stir in during the last 30 minutes of cooking. Do not stir the cream cheese at the beginning; let it melt naturally for a smoother emulsion.

Nutrition

Keywords: slow cooker, crockpot, salsa verde, chicken thighs, creamy chicken, taco recipe, easy dinner, 3 ingredient recipe, gluten-free