Creamy Crockpot Salsa Chicken

 My eating plan this week hasn’t exactly been following all the recipes in the 21 Day Fix Extreme meal plan because I had already done a majority of our grocery shopping at the beginning of the month based on our grocery budget. I only try and grocery shop each week for fruit, produce and dairy. So I have to improvise our meals a little while still trying to keep them clean. If I stick with my calorie plan, I should be fine. The recipe I’m sharing with you today, doesn’t call for many ingredients making it simple for any night of the week.

Creamy Crockpot Salsa Chicken

You all know, I love my crock pot! It’s the best thing ever when you come home after a long day and dinner is ready. Last night, we had another version of my Crockpot Salsa Chicken. This recipe was a little bit more of a creamier consistency. 

Creamy Crockpot Salsa Chicken @noelskitchentips

Creamy Crockpot Salsa Chicken



  • 1 recipe of homemade cream of chicken soup (recipe below)
  • 1 cup of your favorite salsa, or homemade salsa  ( I used our favorite salsa verde from Raley’s)
  • 3 lbs. boneless, skinless chicken breasts or tenders
  • 2 forks for shredding chicken


  1. Whisk together the first two ingredients until smooth. (Depending on which type of salsa you use, it may be a little chunky.)
  2. Place chicken in crockpot and pour salsa/soup mixture over the top. Cook on low setting for 8 hours until the chicken shreds easily. 
  3. Once cooked, I just shred the chicken inside the crockpot with two forks  and then I leave it on low for 30 more minutes to keep it nice and hot so the chicken will absorb the sauce for a little bit before eating. 

Note: You could also use a gluten free flour. This recipe allows for leftovers for lunch.

Homemade Cream of Chicken Soup


  • 3 Tbsp olive oil
  • 3 Tbsp oat flour, almond flour or whole wheat flour 
  • 1/2 cup reduced low-sodium chicken broth 
  • 1/2 cup almond milk (unsweetened cashew milk will work too)
  • 1 teaspoon garlic powder
  • 1/4 tsp black pepper


  1. In a small sauce pan on low, heat olive oil, add flour. Whisk until a roux form; about 1 minute. Add garlic and pepper. Slowly whisk in chicken broth and milk. Bring to a shimmer and continue cooking until mixture thickens. Remove from heat and use as a regular can of condensed soup. Soup can be stored in fridge until you are ready to use.

If you don’t have chicken broth, I’ve used vegetable broth and it turned out just fine. I try and make as much homemade as possible. This recipe is quick and easy to make and is the equivalent to one can of soup.  Next time, I may try using my homemade cream of “something” soup mix.

In the Comments Below:

  1. What was your family’s favorite meal from this week?
  2. Do you love the crockpot as much as I do?

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About Noel

Noel is a CEO and Mother of 4 who can be found blogging from her home office, who’s passionate about family, nutrition, fitness and supporting others reach their health & fitness goals. Noel uses her blog to share about simple, healthy recipes, nutrition tips, walking, workouts and a little sprinkle of life! She created Noel’s Kitchen Tips teaching families how to make budget friendly meal and healthy recipes. She’s blessed to have the opportunity to be able to teach busy moms and families how to use food and cooking as a means of bringing family mealtimes back to the table and stay healthy.

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