Salsa Chicken

Today’s recipe is a simple one that you can toss just in the crock pot and go.  It is perfect to serve over some beans or rice.  I left the chicken breasts whole to serve but you could always shred them if you want to.

5.0 from 1 reviews
Salsa Chicken
  • 1 lb. boneless skinless chicken breasts
  • 1 (10¾ oz) can cream of chicken or cream of mushroom soup
  • 1 cup salsa
  • 1 pkg taco seasoning
  • 1 cup light sour cream
  1. Place chicken in the crock pot.
  2. Pour soup and salsa over chicken and sprinkle with taco seasoning.
  3. Cook on low for 6 hours. Remove chicken from crock pot.
  4. Add the sour cream to the soup/salsa mixture remaining in the cock pot. Sir until combined.
  5. Serve chicken breast with sauce mixture spooned over it. Or you can shred the chicken and mix in the sauce before serving.

Recipe adapted from Chef Mommy.

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7 comments on “Salsa Chicken

  • I am a crockpot owner for 2 days now and I am already a huge fan! I am in an program of metabolic balance I am searching for recipes that fit in my plan, and so does this (except the sauce .-) ).

  • I am big time chicken guy and this recipe seems like one I want to try. It seems the reviews are positive, but I am just a bit hesitant about mixing salsa and taco seasoning with a cream of soup base. The combination doesn’t seem natural.

    But, it doesn’t hurt to try I guess. Thanks for the interesting recipe, my chicken won’t know what hit it. 😉

  • Let me know how the yogurt substitution works out, I just put this in the crock pot now!

  • I made this tonight and it was a huge hit. I think next time we will put I it in burritos.

  • A tip for readers – DON’T try to cut the cooking time by cooking on high – I put this on high with frozen breasts with the intention to cook for a bit on high to thaw then turn down to low to finish. After coming back from a walk (maybe 90 min. later) the whole house smelled “burnt” – I peeked in the cooker & it was looking pretty brown around the edges. I fished out my chicken breasts & finished them in the oven at 375 (they were delicious for dinner, BTW, shredded in oven-baked chimichangas). I don’t blame the recipe – I’d try this again, but next time on low!

  • This looks healthy and delicious…I think I’ll sub the sour cream for Greek yogurt. Thanks for the fun idea.

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