Salsa Chicken
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Today’s recipe features an incredibly simple yet versatile salsa chicken, perfect for those busy days. This dish is designed for ultimate convenience: just combine your ingredients in the slow cooker, and let it do all the work! The result is tender, flavorful chicken that’s wonderfully adaptable.
You can serve the chicken breasts whole, making for a hearty and satisfying meal. Alternatively, for a more casual and versatile option, you can easily shred the cooked chicken. This shredded version is fantastic for tacos, burritos, or even as a flavorful topping for salads. However you choose to serve it, this salsa chicken is a fantastic complement to a bed of warm rice or creamy beans, soaking up all the delicious juices. It’s a truly hands-off meal that delivers on taste and simplicity.
Ingredients to make Salsa Chicken Recipe
- BONELESS SKINLESS CHICKEN BREASTS
- CREAM OF CHICKEN OR CREAM OF MUSHROOM SOUP
- SALSA
- TACO SEASONING
- LIGHT SOUR CREAM
Instructions for Salsa Chicken
Start with the Chicken: Begin by placing your boneless, skinless chicken breasts directly into the slow cooker. This keeps things simple and ensures they cook evenly while soaking up all the flavors.
Layer on the Flavor
Next, pour one can of condensed cream of chicken soup and one jar of your favorite salsa on top of the chicken. Don’t be shy—the more salsa, the richer the flavor! To kick things up a notch, sprinkle in the taco seasoning evenly across the mixture. This is where the bold and savory flavors really come together.
Let It Slow Cook: Pop the lid on, set your crockpot to LOW, and let it cook for 6 hours. During this time, the chicken will become irresistibly tender and juicy, absorbing all the delicious spices and sauce. No need to check or stir—just let it do its thing!
The Creamy Finale: Once the cooking time is up, carefully remove the cooked chicken breasts from the slow cooker and set them aside for a moment. Now comes the magic touch—add sour cream to the rich sauce left behind in the slow cooker. Stir until everything is beautifully combined, creating a smooth, creamy, flavorful sauce that pairs perfectly with the chicken.
Choose Your Serving Style: Now you’ve got options!
*Keep it Whole: Serve the tender chicken breasts whole over white rice, spooning the creamy salsa sauce generously over the top for a comforting and hearty meal. Garnish with some fresh cilantro.
*Shred it Up: For a more casual, shareable meal, shred the chicken right in the slow cooker with two forks, then stir it directly into the sauce. This makes for incredible soft tacos, burritos, nachos, or burrito bowls!
Frequently Asked Questions
Can I use frozen chicken breasts?
While it’s generally recommended to thaw chicken breasts before adding them to the slow cooker for food safety reasons, some people do use frozen. If you do, be aware that the cooking time will likely be longer (add at least 1-2 hours) to ensure the chicken reaches a safe internal temperature of 165°F (74°C). Using thawed chicken also helps ensure more even cooking.
What kind of salsa should I use?
This recipe is very adaptable to your taste!
* Spice Level: Choose your favorite salsa – mild, medium, or hot – depending on how much heat you prefer.
* Consistency: While chunky salsas work, many find that a smoother salsa or one with more liquid integrates better into the sauce.
* Flavor: Experiment with different salsa varieties like classic tomato, salsa verde (green salsa), or even a smoky chipotle salsa for a unique twist.
How do I store leftovers?
Store any leftover salsa chicken in an airtight container in the refrigerator for 3-4 days.
Can I freeze this recipe?
Yes! This salsa chicken freezes wonderfully. Once cooled completely, transfer it to a freezer-safe container or bag. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
FOR MORE RECIPES LIKE THIS, TRY:
Salsa Chicken
Real Mom Kitchen
Ingredients
- 1 lb boneless skinless chicken breasts
- 10 ¾ oz can cream of chicken or cream of mushroom soup
- 1 cup salsa
- 1 pkg taco seasoning
- 1 cup light sour cream
Instructions
- Place chicken in the crock pot.
- Pour soup and salsa over chicken and sprinkle with taco seasoning.
- Cook on low for 6 hours. Remove chicken from crock pot.
- Add the sour cream to the soup/salsa mixture remaining in the cock pot. Sir until combined.
- Serve chicken breast with sauce mixture spooned over it. Or you can shred the chicken and mix in the sauce before serving.
Nutrition
Recipe adapted from Chef Mommy.
