Crock Pot Mexican Shredded Chicken (+Video)

Creamy, Easy, Crock Pot Salsa Chicken recipe

Crock Pot Mexican Shredded Chicken (+Video)

This Crock Pot Mexican Shredded Chicken is a creamy chicken taco filling made with chicken breasts, salsa, taco seasoning, cream of chicken and sour cream!

Course Main Course

Cuisine American

Keyword Crock Pot Mexican Chicken, Mexcican Shredded Chicken, Slow Cooker Salsa Chicken

Prep Time 5

Cook Time 7

Total Time 7 5

Servings

Calories 180kcal

Author Brandie @ The Country Cook

Ingredients

4-5 boneless, skinless chicken breasts
1 cup salsa
10 ounce can cream of chicken soup
1 packet taco seasoning
1/2 cup sour cream

Instructions

Spray the inside of your slow cooker with some nonstick cooking spray.
Place chicken breasts into the crock pot. Sprinkle taco seasoning on chicken.
In a bowl, combine cream of chicken soup with salsa. 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.
Stir in sour cream.
At this point you can turn off your slow cooker or put it on the "keep warm" setting. Stir and serve in warm tortillas, crunchy tacos or in a taco salad!

Video

Notes

My personal favorite brand of salsa is Herdez (mild) brand salsa and Pace Picante as a backup. Rotel can also be used in place of the salsa but I don't think it provides as much flavor.

Nutrition