Crock Pot Mexican Chicken

This is one our family's FAVORITE dishes. We have served it over rice, rolled it up in tortillas and even used it to whip up some chicken nachos.




1 block cream cheese (I get reduced fat ) 1 16 oz. jar salsa verde (I get the Pace brand – it’s sort of yellowy/green color) 5-6 medium-large chicken breasts

Nutritional information

No nutrition information available


Put chicken breasts in bottoms of crock pot (you can even do this when they are frozen). Cut cream cheese in chunks and place over chicken. Pour salsa over this. Cook on low for 4-6 hours. Shred the chicken with forks. Let sit for 15-20 minutes. Serve over rice. We’ve also put leftovers in tortilla shells with sautéed peppers and onions. *Note – when you finish cooking this, it will seem really watery. Don’t worry! Once you shred the chicken, it soaks up all of the liquid and becomes thicker.