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 go-to dinner that’s fast, creamy, and loaded with flavor, this keto salsa chicken is a total winner. It’s so simple in the Instant Pot or crockpot and makes the perfect low-carb filling for lettuce wraps or bowls.
Ingredients
- 2 lbs (907.18 g) boneless skinless chicken thighs
- 3 tbsp taco seasoning
- 1 cup (260 g) salsa , mild or hot, your preference
- 4 ounces (113.4 g) cream cheese, cut into chunks
- Salt and pepper
- 1/4 cup (59.15 ml) chicken broth
Instructions
- Start by placing the chicken thighs right into the bottom of your Instant Pot so they’re ready to soak up all that flavor. Sprinkle them evenly with taco seasoning along with a little extra salt and pepper so every piece gets well coated.
- Add in the cream cheese chunks, pour over your favorite salsa—mild or hot depending on your taste—and add the chicken broth. Seal the lid and set your Instant Pot to manual on high for 20 minutes.
- Once it’s done cooking, let the pressure release naturally for about 15 minutes to keep the chicken super tender. Carefully release any remaining pressure and remove the lid.
- Lift the chicken out onto a plate and get to work on that luscious sauce. Use an immersion blender right in the pot to puree it until it’s silky smooth. If you don’t have one, you can transfer the sauce carefully to a regular blender instead.
- Shred the chicken with two forks until it’s nice and pulled apart, then return it to the pot and stir so it’s fully coated in that rich, creamy salsa sauce.
- Serve it in crisp lettuce wraps for a low-carb meal, and top with chopped avocado and shredded cheddar cheese for extra creaminess and flavor.
Notes
- For storage, keep any leftover salsa chicken in an airtight container in the fridge for up to four days—it reheats beautifully. It also freezes well: just cool completely and store in freezer-safe containers for up to three months. When you’re ready to enjoy it again, thaw overnight and reheat gently in the microwave or in a saucepan 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.