If you’re looking for a weeknight dinner that’s fast, full of flavor, and low on effort, this low carb chicken salsa is exactly what you need. Tender, shredded chicken simmered in a creamy salsa sauce—all done in 30 minutes with just a handful of pantry staples. It’s keto-friendly, meal-prep friendly, and totally customizable.
Why You’ll Love This Recipe
- Just 6 basic ingredients
- Ready in 30 minutes
- Creamy, zesty, and full of bold Mexican-inspired flavor
- Perfect for low-carb lifestyles (only 2.6g net carbs per serving)
- Kid-approved and great for leftovers
Ingredients You’ll Need
- 2 lbs boneless, skinless chicken thighs (or breasts if preferred)
- 1 tablespoon taco seasoning (check labels for hidden sugars)
- 1 teaspoon salt and ½ teaspoon black pepper
- 1 cup salsa (look for one with ≤2g carbs/serving; avoid fruity or corn-based salsas)
- ½ cup chicken broth
- 4 oz cream cheese (or dairy-free substitute like almond-based cream cheese)
How to Make Low Carb Chicken Salsa
Add Everything to the Pot
Place chicken thighs in the Instant Pot. Sprinkle with taco seasoning, salt, and pepper. Add cream cheese, salsa, and chicken broth.
Pressure Cook
Seal the lid and cook on Manual/High Pressure for 20 minutes. Allow the pressure to release naturally for 15 minutes, then quick release any remaining pressure.
Shred & Blend
Remove the chicken to a plate. Use an immersion blender (or transfer to a blender) to puree the sauce until smooth. Shred chicken with two forks and return to the pot, tossing it in the sauce.
Serve It Up
Serve hot in lettuce wraps, low-carb tortillas, or over cauliflower rice. Top with sliced avocado, shredded cheddar, or a squeeze of fresh lime.
Tips for Success
- Natural pressure release is key for juicy, shred-ready chicken.
- Use chicken thighs for more flavor and moisture, but chicken breasts work too.
- Let the sauce blend completely—it turns lusciously creamy with the salsa and cream cheese.
- Want it spicier? Use hot salsa or add a chopped chipotle in adobo.
Serving Ideas
- Lettuce wraps with sliced jalapeños and guac
- Low-carb burrito bowls with cauliflower rice and pico de gallo
- Quesadilla filling with low-carb tortillas and cheese
- Keto taco night with avocado crema and shredded lettuce
Recipe FAQs
Is salsa keto?
Yes! Just check for a salsa that’s tomato-based and has no added sugar or fruit. Most have 2g carbs per 2 tablespoons.
How many carbs are in this recipe?
Each serving has 4.2g total carbs, 1.6g fiber, which equals 2.6g net carbs.
Can I store or freeze leftovers?
Absolutely. Store in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months. Reheat in a skillet or microwave.
Final Thoughts
This Low Carb Chicken Salsa is one of those magical recipes that hits all the marks—flavorful, fast, creamy, and so easy. Whether you’re eating low-carb or not, it’s a family-friendly meal you’ll come back to again and again. Make it once, and you’ll understand why this is a go-to dinner for busy weeknights!
Low Carb Chicken Salsa
If you’re looking for a weeknight dinner that’s fast, full of flavor, and low on effort, this low carb chicken salsa is exactly what you need.
Ingredients
- 2 lbs (907.18 g) boneless skinless chicken thighs
- 3 tbsp taco seasoning
- Salt and pepper
- 4 ounces (113.4 g) cream cheese, cut into chunks
- 1 cup (260 g) salsa , mild or hot, your preference
- 1/4 cup (59.15 ml) chicken broth
Instructions
- Place the chicken thighs in the bottom of the Instant Pot. Sprinkle with taco seasoning and a little additional salt and pepper.
- Add the cream cheese, salsa, and broth and lock the lid into place. Use the manual setting and set the Instant Pot on high for 20 minutes. Once it’s finished cooking, allow the pressure to release naturally for 15 minutes.
- Use the vent to release any remaining pressure and then remove the lid. Remove the chicken to a plate and use an immersion blender to puree the sauce until smooth. Alternatively, you can transfer the sauce to a regular blender and puree.
- Shred the chicken with two forks and add back into the pot. Toss to coat in the creamy sauce. Serve with lettuce wraps and top with chopped avocados and shredded cheddar cheese.
Notes
- Storage Information: Store leftover salsa chicken in an air tight container in the refriger for up to 4 days. It also freezes well.
- Transfer cooled leftovers to freezer safe containers and freeze for up to three months. To reheat, thaw overnight and heat in the microwave or in a sauce pan over medium heat.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 154Total Fat 9gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 4gCholesterol 64mgSodium 559mgCarbohydrates 3gFiber 1gSugar 1gProtein 14g
All Chicken Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.