5 from 5 votes
Creamy Salsa Chicken Recipe
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

With only 6 ingredients and the ability to cook it in a slow cooker, Instant Pot, or on the stovetop my Creamy Salsa Chicken will become a family favorite. Low Carb, Keto, THM S, Grain Free, Gluten Free.

Course: Main Course
Cuisine: American, Mexican
Keyword: salsa chicken recipe
Servings: 6 servings
Calories: 310 kcal
Author: Taryn
Ingredients
  • 2.5 - 3 pounds chicken breasts
  • 1/2 cup chicken broth
  • 4 oz cream cheese
  • 1/2 cup cottage cheese
  • 1 cup salsa
  • 1-2 tsp taco or fajita seasoning
  • optional toppings: shredded cheese , sour cream, cilantro, avocado, chopped tomatoes, black beans (up to 1/4 cup for a THM S meal), etc.
Instructions
Instant Pot Instructions:
  1. Put the chicken breasts and chicken broth in the Instant Pot. Cook on the poultry setting with the vent sealed for 10 minutes. Quick release the lid. Check that the chicken is at least 160 degrees with a meat thermometer. Remove the chicken to a large bowl. Save 1/2 cup of the cooking liquid and discard the rest. Add the reserved cooking liquid and the other ingredients to the Instant Pot. Turn on the Saute setting. Whisk until the cream cheese and cottage cheese have melted. Turn to Keep Warm. Shred the chicken. Add back to the sauce in the Instant Pot. Serve with optional toppings.
Crock Pot Instructions:
  1. Put the chicken breasts and chicken broth in the slow cooker. Cook on low for 4-5 hours or on high for 2-3 hours. Check that the chicken is at least 160 degrees with a meat thermometer. Remove the chicken to a large bowl. Save 1/2 cup of the cooking liquid and discard the rest. Add the reserved cooking liquid and the other ingredients to the crock pot. Turn to high. Whisk until the cream cheese and cottage cheese have melted. Shred the chicken. Add back to the sauce in the crock pot. Serve with optional toppings. (If the sauce isn't thick enough you can add 1/4 tsp gluccomannan to help it thicken).
Stove Top Instructions:
  1. Put the chicken breasts and chicken broth in a large saucepan. Cover and cook on medium for 20-30 minutes or until fully cooked. Stove top times can vary a lot. Check that the chicken is at least 160 degrees with a meat thermometer. Remove the chicken to a large bowl. Save 1/2 cup of the cooking liquid and discard the rest. Add the reserved cooking liquid and the other ingredients back to the pot. Turn to medium high. Whisk until the cream cheese and cottage cheese have melted. Turn to low. Shred the chicken. Add back to the sauce in the pot. Serve with optional toppings. (If the sauce isn't thick enough you can add 1/4 tsp gluccomannan to help it thicken).
Recipe Notes

Cook time is for using an Instant Pot.

Nutrition Facts
Creamy Salsa Chicken Recipe
Amount Per Serving
Calories 310 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 5g 25%
Cholesterol 144mg 48%
Sodium 720mg 30%
Potassium 882mg 25%
Total Carbohydrates 4g 1%
Dietary Fiber 0g 0%
Sugars 2g
Protein 43g 86%
Vitamin A 10.9%
Vitamin C 5.4%
Calcium 5.5%
Iron 5.5%
* Percent Daily Values are based on a 2000 calorie diet.