I know this recipe doesn’t exactly sound good, but trust me, it is! My uber picky sister was in town recently and I needed something simple for dinner. I knew that she would like this chicken, and bonus, I could throw it in the crockpot and forget about it. I also love the versatility of this recipe. We had it over brown rice this time, but you can put it in a tortilla with some lettuce and tomato, or even on a roll and eat it sloppy joe style. You can also add a package of frozen corn and/or a can of black beans.
Crockpot Salsa Chicken
- 4 boneless, skinless chicken breasts
- 3/4 -1 packet of reduced sodium taco seasoning
- 1 cup salsa
- 1 can low sodium/low fat cream of mushroom or cream of chicken soup
- 1/2 cup sour cream
Place chicken breasts in the bottom of slow cooker and sprinkle taco seasoning over the top. Combine salsa and soup, pour over chicken. Cook on low for 6-8 hrs. Shred chicken and return to crockpot, stir in sour cream and heat through.
A couple notes: You can use frozen chicken breasts, no need to thaw them out first. Make sure you use the reduced sodium taco seasoning and soup or this will be very salty! I don’t like spicy things, so I only use 3/4 packet of seasoning and mild salsa and it is perfect for me. But if you like more spice, add the entire packet and use medium or hot salsa.
Source: I believe this recipe originated from sparkrecipes.com, but I have seen it made several ways on many blogs, so it is hard to know for sure!
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