Salsa Chicken

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Prep Time 15 mins
Cook Time 6 hrs
Temp Low

very yummy!

Ingredients

  • 4 Boneless, skinless chicken breasts
  • 1 Cup Salsa
  • 1 Package Reduced sodium taco seasoning
  • 1 Can Reduced fat cream of mushroom soup (condensed)
  • 1/2 Cup Reduced fat sour cream

Directions

  1. Step One

    Add chicken to slow cooker.

  2. Step Two

    Sprinkle taco seasoning over chicken.

  3. Step Three

    Pour salsa and soup over chicken.

  4. Step Four

    Cook on low for 6 to 8 hours.

  5. Step Five

    Remove from heat and stir in sour cream.

  6. Step Six

    Serve with rice.

Crockin' Reviews Add Review
  1. Jackie

    This receipe is GREAT. I add a can or two of Southwestern Corn. This gives us our veggies when we pour the Salsa mix over our rice….Its really good.

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  2. Phyllis

    This is so easy and tastes great. I forgot the sour cream though. Also crumbled Julio’s tortilla chips on top. My first recipe to try here. It was sooooooo good. Thanks girls! Happy New Year!

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  3. Andrea R.

    My whole family loved this! So easy too. Had all of the ingredients on hand too!

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  4. debe

    Have tried this and it is awesome! My husband loved it also. We put it over the rice. You can also use it with tortilla chips as a dip We added a can of drained and rinsed black beans to the crock with the rest of the ingredients. We both gave this a 5……

  5. Teresa A.

    Our family loves this recipe. We sometimes add a 4oz can of diced green chiles.

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  6. Crockin Girls

    Crockin Girls

    You can, Connie! I would replace the sour cream with another can of cream of mushroom soup or another 1/2 cup of sour cream. You don’t want your chicken to be dry!

  7. Connie

    Can I make this without the sour cream ??

  8. Crockin Girls

    Crockin Girls

    This is a great one to double, Lori. I would probably only do about 7 chicken breast though unless you can fit 8 and your pot isn’t more than 3/4 full. Cook for the same amount of time.
    LOL..great reminder, SUE. Yes always drain and rinse your black beans!
    Happy Crockin’ Y’all!

  9. Lori H.

    Can the salsa chicken be doubled? And if so, does it cook the same amount of time?

  10. Sue R.

    If you drain and rinse them you won’t be as gassy. I make something similar to this and we put in tortillas to make tacos and the left overs into enchiladas.

  11. Chelsea B.

    My husband and I like this better served over tortilla chips than rice! I always shred the chicken. Sometimes we like to use this as a dip for our chips as well!

  12. Crockin Girls

    Crockin Girls

    It’s probably according on how big your eaters are but I think it would. You can serve it with beans and rice and maybe a salad.

  13. Heather B.

    will this recipe be enough for a family of five?

  14. Erika W.

    This is now a top 10 in my house. I served it with Spanish rice, refried beans and tortillas & my kids can’t get enough!!!!

  15. Aimee L.

    Made this tonight…added one can of undrained black beans and a package of sweet corn, frozen. I shredded the chicken after it cooked and mixed it all up. I drain the beans next time, it was a tad runny. The kids ate it with tortillas and I ate it over rice. Pretty yummy!!

  16. cathy k.

    Putting it in the crock pot now…can’t wait for dinner!

  17. Crockin Girls

    Crockin Girls

    Becki…don’t worry about draining them. Just dump them in and go about your day! That’s the beauty of crockin’…easy cheesy! :)

  18. Becki H.

    Okay, making this tomorrow. Do I add the corn and beans into the crock and let it cook all day too? And do I need to drain either one?

  19. Crockin Girls

    Crockin Girls

    Becki, It would be good over rice, on a salad, in a chicken burrito or taco or keep it whole. You can add some black beans and corn and you’ve got a fiesta on your hands.

  20. Becki H.

    So once you remove from heat and start mixing in the sour cream, are you shredding up the chicken? Do you serve it over rice or something or are you trying to keep the breasts together and serving them like that?

  21. Crockin Girls

    Crockin Girls

    Amber, the fresh salsa would work just fine. In fact, you can also use home-ade salsa as well. Really, it’s whatever you like. You will need about 12 ounces.

  22. Amber R.

    This is my first time on your website, and i’m loving it so far. I have a question about this recipe. Do you have to use a jar salsa for this? I don’t buy jar salsa, only the refridgerated “fresh” salsas in my grocery store. Would that be ok to use, or should I get a jar for this?

  23. Kaleena M.

    I threw this together in no time before leaving for the office at 7 a.m. I walked into my house at 4:30 and WOW did it smell good, so I had to taste…and WOW!!

  24. Crockin Girls

    Crockin Girls

    You’ve been with us since the beginning, Elizabeth! So glad you’re STILL crockin’ with us :)

    And way to go, moms! Love it when I find a recipe the whole family likes. Happy Crockin’ y’all.

  25. Elizabeth S.

    I have made this numerous times since discovering Crockin’ Girls back in Sept! It was one of the first recipes I tried from the site and it was so delicious I knew I’d be coming back more often! LOVE this one! And so do my kids and hubby! I’ve added black beans too – so yummy! Still one of my faves ever!

  26. Andrea S.

    I used frozen chicken and it turned out just fine. I cooked it high for 4 hours and then put it on low for about an hour. DELICIOUS. My daughter and husband raved about it. It is great on rice. I served it with black beans and corn. Great meal. I will definitely make it again.

  27. MELISSA M.

    My family enjoyed this…also added black beans :)

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