Monday, May 28, 2012

Crockpot Salsa Chicken

As warmer weather approaches, lots of folks start thinking of ways to make supper without turning on the oven. Especially if you live in a small house like I do. When you turn on the oven, you also have to crank up the AC because the oven heats up the whole house. Now, I cook nearly everyday of the week, so it's unavoidable that I'm going to have to turn on the oven in the summer. But I do try to keep it to a minimum.  And one of the ways I do that is to use my slow cooker. Also, if you are new to cooking, a slow cooker is a great way to get started. Most slow cooker recipes are incredibly easy and they don't require a lot of hands on attention. So I'm always on the lookout for slow cooker recipes to add to my recipe box. It's nice to have a bunch of favorites to choose from when I'm using my Crock Pot regularly.
This Salsa Chicken is a crowd pleaser for sure. And it's easy on the wallet if you use frozen chicken breasts instead of fresh. One pot of this will feed about 6 people (2 servings each). It is a super creamy chicken dish that is delicious served on a soft, warm tortilla with chopped lettuce and diced tomato.  Just be sure to use a mild salsa and taco seasoning if anyone in your family is sensitive to spicy food.
Ingredients:
4-5 boneless, skinless chicken breasts 
1 cup salsa
1 (10 oz) can cream of chicken soup
1 packet taco seasoning
1/2 cup sour cream

Directions:
Spray the inside of your slow cooker with some nonstick cooking spray. Or you can use one of those handy dandy slow cooker linersWhatever cranks your tractor.
 Place chicken breasts into the Crock Pot.
I'm using frozen chicken breasts this time. Keep in mind, if you use fresh chicken breasts, you'll have to adjust your cooking time accordingly. Some of my chicken breasts were on the small side. I probably could've added an extra one in there. Sprinkle taco seasoning on chicken.
 In a bowl, combine cream of chicken soup with salsa. Stir well.
 Pour mixture evenly over chicken.
Cover and cook on low for 6-7 hours. Time will vary based on how large your chicken breasts are and whether you are using fresh or frozen chicken breasts. Also, many newer crock pot models run at a higher temperature than older models. So, if you have an older model, it may take up to 8 hours or a bit longer.
When chicken is ready, take chicken out and shred with two forks. Or you can shred it right in the slow cooker. I don't want to make your life more complicated, go with what is easiest for you.
Put shredded chicken back in the pot. Add in sour cream. At this point you can turn off your slow cooker or put it on the "keep warm" setting.
Give it all a good stir and serve on warm soft tortilla shells.
Cook's Notes: You can serve this in a lot of different ways. Try adding cooked rotini or penne pasta (1 lb. box) to the slow cooker when this is all done and stir well. It makes for an amazing pasta meal!

Enjoy!
Printable Recipe Here



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28 comments :

  1. Going to make this one this week. I love crock pot meals on baseball practice nights. I'm thinking I might add some fresh corn when I add the sour cream and some fresh pepper of some sort (banana or bell) and some onion. Either way sounds great!

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    1. I used corn and black beans in mine,then sprinkled Mexican cheese blend,sounds tasty for dinner tonight.

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  2. I have made this several times! So good!

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  3. This chicken looks terrific. I cannot wait to try this recipe. The family will love it. Come and visit us. We have some wonderful recipes to share this week.

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  4. Yum! Yum! Yum! I've made a similar recipe but don't remember adding the sour cream. Perfect! Thanks for sharing another lovely recipe from your kitchen. Have a great week - keep cool! =)

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  5. Another great slow-cooker meal, Brandie!

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  6. I love using my slow cooker! Can't wait to try this! :)

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  7. Trying this tonight for dinner. The kids love Mexican food night.

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  8. Making this tonight! Looks Yummy

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  9. I don't know how I missed this before! I could have really used this over the summer! Looks delicious! I'm putting this on next week's menu!

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  10. its Monday, and I was looking through your recipes and saw this one. Woohoo, I just KNEW I had all the ingredients...WRONG! So I used cream of mushroom and some chicken bullion powder...Hope it tastes good. So much for my Monday! I love all your posts and have never cooked anything you post that didn't turn out great! Thanks!

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    1. Turned out GREAT! My husband loved it! Thanks!

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  11. I made this today for dinner and it was delicious! Thank you for the great recipe!

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  12. So happy to have found your site!

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  13. We really enjoyed this dish!! I have been loving your blog and your recipes!! Anyone tried freezing this, or would that be a bad idea?!

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  14. I plan to try this but substitute greek yogurt for the sour cream. Looking forward to having this one night soon, last thing I want to do is cut my oven on!

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  15. I've made this recipe many times, and my husband loves it. :)

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  16. I added a can of black beans to this. It gave it a bit more body.

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  17. How should I adjust the time if I am using fresh chicken? Would the cook time be 4-5 hours? Thanks!

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  18. I made this last night and it was a big hit! Today I heated it up and am using it like a dip with tortilla chips. The flavors remind me a lot of chicken tortilla soup! Very Good!

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  19. I make something similar without the cream of crap (and yes, I use it for other stuff all the time, I wish I were a better person and made my own, but I don't so :P). Just chicken, salsa and taco seasoning. The sour cream is used as a garnish instead of mixed in and I bet this one is just as good as the one I've used in the past!!! Also, I love you and your site and if my purchase of crockpot liners helps you in the slightest, I'm headed there now!!!

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  20. Made this tonight. Very easy and very yummy!

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  21. I just started looking at your site. So far I have seen more receipes I want to try than in any cookbook I own, and I own a lot. I am making the salsa chicken tonight it is in the oven as we speak:). Thanks for making some small dishes. We are empty nesters and don't need such large dishes. Keep them coming. Thanks, Cathy

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  22. I have been making this for over a year now. Every 2 or 3 weeks. It's so good. I serve it on rice or angel hair pasta. I will have to try it on tortillas!!!

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  23. I just noticed a comment from someone who only cooks for 2. I live alone and I can tell you it freezes beautifully.

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