Crockpot Salsa Chicken

by Melissa on March 25, 2009

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.

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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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{ 3 comments… read them below or add one }

Pennies on a Platter March 25, 2009 at 4:26 pm

Good idea! I would love this as a sandwich.

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Fiona January 31, 2012 at 10:11 am

If I use frozen chicken breasts should I increase the cooking time?

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Melissa January 31, 2012 at 10:21 am

I usually add about an hour of cooking time when using frozen chicken in Crock Pot recipes, you will be able to make sure the chicken is fully cooked when you shred it. :)

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