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Salsa Chicken Recipe – Easy Low Carb Keto

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When you want something quick and easy to serve for dinner that also has a lot of flavors this Creamy Salsa Chicken Recipe is a perfect choice. With only 6 ingredients and the ability to cook it in a slow cooker, Instant Pot, or on the stovetop my Mexican Salsa Chicken will become a family favorite.

I was craving Mexican food yesterday. I crave Mexican food at least twice a month. So I decided to brave my new Instant Pot and make a Mexican salsa chicken recipe in it. It worked so so well. If you don’t have an Instant Pot don’t worry, you can also make this in a crockpot or on the stove top.

I am totally in love with my Instant Pot and I’ve only used it twice. The first time I cooked a few Spinach and Artichoke Chicken Breasts I had in the freezer. They were completely cooked, from frozen, in 20 minutes. And tender!

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.

INGREDIENTS : 

  • 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.
  • 2.5 - 3 pounds chicken breasts
  • 1/2 cup chicken broth
  • 4 oz cream cheese


INTRUCTIONS : 
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).

Notes
Cook time is for using an Instant Pot.

Recipe Adapted From Salsa Chicken Recipe

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