Salsa Chicken

Step by Step Instructions

1. 1

   Preheat oven to 375 degrees. Place chicken in a 9×13 baking dish and season both sides generously with salt and pepper. Then sprinkle taco seasoning on both sides of chicken and rub into the top.

   For this step

   • Chicken breast or chicken thighs
   • Salt & pepper
   • Taco seasoning
2. 2

   In a medium bowl, add softened cream cheese and drained Rotel. Stir to combine.

   For this step

   • Cream cheese (softened)
   • Rotel (drained)
3. 3

   Spread salsa cream cheese mixture on top of chicken. Bake at 375 for 30-35 minutes or until chicken is cooked through.

4. 4

   Remove from the oven. Top with shredded cheddar cheese. Return to the oven and continue baking for 3-5 more minutes or until cheese is melted.

   For this step

   • Shredded cheddar cheese
5. 5

   Add chicken to the bottom of the slow cooker. Season with salt, pepper and taco seasoning. Pour Rotel over the chicken and top with cream cheese. Cook on high for 3 ½ hours or low for 6-8 hours. Option to make shredded chicken by shredding cooked chicken with 2 forks.

6. 6

   Add chicken, taco seasoning, 1 teaspoon salt, ½ teaspoon pepper, Rotel (undrained), ½ cup chicken broth or water. Pressure cook on high for 12 minutes. Allow pressure to release naturally for 8 minutes, then open the valve for quick release. Remove some of the liquid if desired. Shred chicken with softened cream cheese.