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.
4-5 boneless, skinless chicken breasts
1 cup salsa
1 (10 oz) can cream of chicken soup
Spray the inside of your slow cooker with some nonstick cooking spray. Or you can use one of those handy dandy slow cooker liners. Whatever 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!
Crockpot Salsa Chicken
Author: The Country Cook
- 4-5 boneless, skinless chicken breasts
- 1 cup salsa
- 1 (10 oz) can cream of chicken soup
- 1 packet taco seasoning
- ½ cup sour cream
- Spray the inside of your slow cooker with some nonstick cooking spray.
- Place chicken breasts into the crock pot.
- Keep in mind, if you use fresh chicken breasts, you'll have to adjust your cooking time accordingly.
- 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.
- When chicken is ready, take chicken out and shred with two forks. 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.
- Stir and serve on warm soft tortilla shells.
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