Chicken Salsa Chili cooked in a slow cooker is light, fresh and delicious. Just dump in the ingredients and come home to an easy dinner. It’s great to have on hand for a snow day or for watching your favorite football game.
Looks like we might get another snow day this weekend in our neck of the woods. If I’m going to be stuck in the house all day, I love to have something warm and delicious on hand. For Chicken Salsa Chili, you don’t need bread or milk, which won’t be available in any grocery in NC this weekend! Instead, pick up some chicken breasts and fresh salsa and give this recipe a try. I’m calling it Chicken Salsa Chili because of the flavors, but it’s a little more like thick chicken chili soup.
Chicken Salsa Chili may be the easiest soup/chili you make. It’s one of those slow cooker recipes that doesn’t require you to do anything at the start but dump in your ingredients. You just put your chicken and half of the fresh salsa in the slow cooker and cook for 6 hours on low. You can use canned salsa in a pinch but it’s not quite as good. I made two back to back recipes to compare them and while both were good, the one with fresh salsa was better.
Once your chicken is tender, you’ll remove it and shred it with a fork then add it back to the slow cooker. What keeps this from being just mush is adding some fresh vegetables that you’ve slightly softened in a skillet at the end along with some more fresh salsa. It gives the chili some different textures. Then add a little bit of cream cheese. If you want to make this lighter you can leave out the cream cheese, but it’s only 4 ounces and I like the creaminess it adds. Top with a little pepper-jack cheese and you’ve got a great dinner. Chicken Salsa Chili freezes well, so for me that means lunches for those wet or dreary days when you don’t want to leave the office.
The textures and flavor are wonderful and it couldn’t be easier. If on the other hand, you want to spend more time in the kitchen, try some Short Rib Chili. I love having both on hand in my freezer this time of year, that way if you’re watching the games this weekend, you don’t have to miss a single play.
More Slow Cooker Recipes
If you make Chicken Salsa Chili, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! I would love to see your creation.
Adapted from Pinch of Yum
Chicken Salsa Chili
Chicken Salsa Chili cooked in a slow cooker is light, fresh and delicious. Just dump in the ingredients and come home to an easy dinner. It's great to have on hand for a snow day or for watching your favorite football game.
Print Pin RatePrep Time: 15 minutes
Cook Time: 6 hours 45 minutes
Servings: 8
Calories: 315
Ingredients
- 2 chicken breasts skinless, 1 lb
- 3 cups fresh salsa divided
- 1 teaspoon cumin
- 2 teaspoons chili powder
- ½ teaspoon salt
- 1 tablespoon olive oil
- 2 bell peppers diced
- 2 cups fresh/frozen corn 2-3 ears
- 1 jalapeno seeds removed, diced
- 4 ounces cream cheese
- 8 ounces pepper jack cheese 2 cups
Instructions
- Place the chicken breasts in the slow cooker. Top with 1 1/2 cups salsa, 1 1/2 cups water, cumin, chili powder and salt. Cover and cook on low for 6 hours. When done, use 2 forks to shred the chicken and return it to the slow cooker.
- Once the chicken is done, place olive oil in a skillet over medium high heat. Add bell peppers and let cook without stirring for 2-3 minutes, turn and continue to cook until slightly softened. Remove and do the same with the corn and jalapeño. Add all to the slow cooker with remaining salsa, cream cheese and 1 cup of water. Cover and cook an additional 30 minutes until the cheese has melted. Top with pepper jack cheese prior to serving.
Nutrition
Calories: 315kcal | Carbohydrates: 19g | Protein: 23g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 77mg | Sodium: 1108mg | Potassium: 728mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1992IU | Vitamin C: 46mg | Calcium: 265mg | Iron: 2mg
Hi Barbara,
This recipe is delicious, Thank you for sharing! I tried it in short order after reading. To me, what a great trick with the cream cheese! Just the perfect amount too . (I also made some corn bread to go with it)
Really enjoy reading your posts!
Thank you,
Liisa
Liisa, glad you liked it. I made a batch a couple of months ago and froze it in individual servings, so I’ve been enjoying it all month for lunch. It still tastes fresh. Let me know what things you would like to see on the blog this Spring.