Creamy Salsa Chicken

I got a wild hair one day and decided to try to make chicken in the crock pot with salsa and cream cheese.  I thought it would give it a good taste and texture.  It turns out, I was right.  I love it when that happens!

This chicken can be put together in a pinch and tastes great!  We make enough for dinner and for leftovers for lunch the next day.  But, you could double the recipe and freeze the leftovers for another meal down the road.  We tend to use the chicken for tacos or nachos since we always gravitate toward Mexican dishes.  However, this chicken would be great on salads, sandwiches, or wraps if you are really feeling frisky.

Creamy Salsa Chicken

Servings = 8 (4 ounces each)

Weight Watchers Points+ = 5


  • 2 pound boneless, skinless chicken breasts (I usually use frozen)
  • 1 1/2 cup salsa
  • 8 ounces cream cheese, 1/3 fat


Spray crock pot with non-stick spray.  Place chicken breasts in bottom.

Soften the cream cheese and mix with the salsa.  Pour over the chicken breasts.

Cook on low for 6-8 hours.


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