This recipe can't get any better. It's amazingly simple, you most likely have all of the ingredients in your pantry, and it tastes AMAZING!! Seriously, every time I make this we look at each other like, "Why don't we have this more than once a week?!" I usually serve this wrapped up in tortillas, but I've used it as a taco dip and that was very tasty as well.
Slow Cooker Salsa Chicken
4 boneless, skinless chicken breasts (frozen is fine)
1 cup salsa
1 can condensed cream of chicken soup
1 packet taco seasoning
1/2 cup sour cream
6 tortillas
Place chicken in the bottom of your Crock Pot
. Sprinkle taco seasoning on chicken. In a bowl, combine soup and salsa. Pour over chicken. Cook on high 4 hours. Shred chicken with two forks and stir in sour cream. Serve on tortillas or as desired.
Crockpot stuff I'm loving right now:
Looking for more easy chicken dinners in the slow cooker? Here are some other favorites:
Looking for more easy chicken dinners in the slow cooker? Here are some other favorites:
This looks delish. You should come and link up your recipe at my weekly Crock Pot Buddies Blog Hop - which opens every Thursday at www.theharriedmom.com
ReplyDeleteI hope you'll come and share this recipe!
This looks great - will have to try this and add it to my Monthly Menu for March - Love things that are EASY! Thanks for posting - if you get a chance I'd love for you to come over and check out my blog at
ReplyDeletehttp://cdm-arewethereyet.blogspot.com/
Thanks!
Carol
Found your recipe through Delightfully Inspiring Thursday - looks so easy, and so delicious!
ReplyDeleteKelly,
ReplyDeleteThis is a great recipe that we will really enjoy. It is going on my menu very soon! Thank you so much for sharing with Full Plate Thursday. Hope you have a great week end and come back soon!
Miz Helen
Slow cooker recipes are the best!! Happy to have you at Things I've Done Thursday! www.bearrabbitbear.com
ReplyDeleteIf I use frozen chicken breasts, do they need to cook longer than four hours?
ReplyDeleteDo you use a specific salsa?
ReplyDeleteNope. I've used Old El Paso brand mostly because I was able to get it cheap, but when I made it this past week I used the Great Value Brand from Walmart. Hope that helps!
DeleteMine is still runny after 4 hours of cooking on low. Is there anything I can do to fix it?
DeleteI made this last night for dinner and my family absolutely loved it. Thank you so much for the recipe!
ReplyDeleteI just have to comment anytime I see something that says you can use frozen chicken or other meats in a slow cooker. You really shouldn't. The time it takes the meat to thaw before cooking allows bacteria to grow and you can get sick.
ReplyDeleteChicken needs to reach temps between 40 and 140 degrees (F) to grow that nasty bacteria that can make us sick. Slow cookers on the low setting cook at minimum 160 degrees and on the high setting cook at minimum 200 degrees. I feel safe cooking frozen chicken in my slow cooker, but if you are not certainly thaw or use fresh chicken.
DeleteNicole is correct. While the temperature inside the crockpot reaches 160-200 degrees, the internal temperature of frozen chicken takes much longer to reach that temperature; this prolonged exposure to the temperature danger zone is what enables bacteria to grow.
DeleteAlso, keep in mind: A high temp can kill bacteria, but many foodborne illnesses are caused not by bacteria, but by the toxins released by the bacteria, which can't be destroyed by any means and render the food inedible.
All that to say: This sounds delicious, and I would certainly try it, but I'll use thawed chicken breasts.
This comment has been removed by the author.
ReplyDeleteThis sounds great but is your cream of chicken the 10 oz. or family size
ReplyDeleteIt's the regular 10oz can. Thanks for stopping by!
DeleteThis sounds so yummy, have you tried it with the reduced fat soup?? I am going to try it today...
ReplyDeleteI haven't tried it with the reduced fat soup. Let me know how it turns out!
DeleteI've got it in the crockpot today. :) Hoping it turns out just as good as everyone says it is! :)
ReplyDeletei made it with the reduced fat soup....and it was great =) i also added a bit more sour cream (because i really like sour cream) they turned out yummy!! i also thought that next time i make them i may add some velveeta cheese to it.....
ReplyDeleteI made it and added cooked rice at the end with the sour cream it was delicious!! My family can't wait for me to cook it again!
ReplyDeleteI was thinking about doing that myself...I'm cooking this recipe tonight!!!
DeleteHey my name is Skye too lol..haven't met many people with that name and have it spelled the same too :) and I am sooo gonna try this recipe..it sounds yummy!
DeleteOn the menu for next week!
ReplyDeleteThrowing this in the crock pot in t-minus 5 minutes. I cannot wait!
ReplyDeleteI am living in dorms now with limited stuff to use (aka no slow cooker)
ReplyDeleteCan I put it in the oven for a certain amount of time does anyone know? I reeeeally want to make this for a dinner I have coming up.
This seriously looks SO delicious. I feel like I've pinned it numerous times but I'm so afraid of losing it! Thanks so much for sharing!
ReplyDeleteI cooked this the other night and it was great. However, it was even better with the addition of 1/2-2/3 of a block of regular cream cheese. Although it makes the recipe even worse for you than it already is, it added a lot. Also, adding a sprinkle of ground cumin, chili powder, and salt brings out a lot of flavor. All in all... a great recipe...Thanks for the share! :D
ReplyDeleteIt the chicken is frozen does it still need to cook for 4 hours or more?
ReplyDeleteFound this on pinterest, it's all over!! So easy, thanks.
ReplyDeleteMaking this today!! It smells wonderful. Thank you so much for posting this. We are so excited to eat it.
ReplyDeleteI am making this tonight, however, not enough time to do with slow cooker or with fresh chicken breasts, so i am going to try this with canned chicken breasts and all the other ingredients on the stovetop on low while i sleep before going into work...i'll let you know how it turns out (and BTW, i'm adding rice to the wrap!!)
ReplyDeletedid yours work on low? i was just about to do that same things!
DeleteCan you use something other than condensed chicken soup to make it gluten free?
ReplyDeleteHttp://www.food.com/recipe/condensed-cream-of-chicken-soup-substitute-gluten-free-384201#ixzz1tqqPz23F
DeleteJust put this in the crock pot and it already smells wonderful! such an easy recipe!
ReplyDeleteim throwing this in the crockpot right now and adding some black beans and frozen corn took like 2 minutes!! im excited for the outcome!
ReplyDeleteOh my it was soooo delicious!! I made it for dinner one night and my family tore it up! I also made it for a pot luck lunch my husband had at work and everyone wanted the recipe! I found the recipe on Pintrest! Thanks for sharing and I'm joining your blog today! I have already planned to use more of your recipes. Thanks
ReplyDeleteThis comment has been removed by the author.
ReplyDeleteThis was really great, I found it on Pinterest too! I was going to wait and make it for Cinco de Mayo but I was too anxious to wait. Hubby LOVED it. It makes a lot for just the two of us so I'll be sharing the leftovers, not a bad thing though!
ReplyDeleteI saw this on Pinterest and just knew I had to make it. Got rave reviews from the hubby. Can't wait to try out some more crock pot recipes soon.
ReplyDeleteI am making this right now and I should of asked sooner. When adding the soup... do you make it soup first or just the contents of the can? I added half a can of water and it seems really runny. I tried adding rice to thicken it and even cheese... is there anything else I could do?
ReplyDeleteNo you don't add water.You just put the soup in there.
DeleteOOPS! I ADDED WATER :/ hope it comes out okay
DeleteMy entire family LOVED this!!! That never happens. This will certainly go down as a favorite that will be added to our rotation. Thank you!
ReplyDeleteGreat! I substituted Greek Yogurt for the sour cream for a fat free, high protein alternative and served it over mashed potatoes. It was great! Thanks!
ReplyDeletei am making this for about 6 people, would you recommend me doubling the recipe or is there plenty for everyone?
ReplyDeleteDo you add the sour cream in at the same time as the soup and salsa?
ReplyDeleteThank you.
do you know how many people this feeds?
ReplyDeleteThanks!
We tried this recipe last night and loved it!
ReplyDeletejust tried it... love it! I served it with Monterey jack cheese. plated the wraps, topped with cheese... 30 sec in microwave and walaaaa
ReplyDeleteHi Kelly- just wanted to share that this was not only a hit in my house but I pinned it to my crockpot recipes board on Pinterest (http://pinterest.com/modernmrssmith/recipes-crock-pot/) and as of tonight, 874 people repinned it and 90 people "liked" it. By far my favorite recipe I've found so far -- please share more! :))))
ReplyDeleteKathleen
TheModernMrsSmith.com
I just noticed my drumsticks ( I didn't have breast) had skin on it... I hope it still comes out good!!! I normally just buy boneless and skinless, I think I should have paid more attention before just grabbing the bag. lol thanks for the recipe
ReplyDeleteI made this today and it turned out AWESOME! I was only making this for two people (and I have a small crock pot), so I halved the recipe; we still had some leftover. I threw in some chili powder and cumin and served it up taco/burrito style with cheese, lettuce, and onions. I totally forgot to add the sour cream in the end, but it still was delicious. Thank you so much for the recipe!
ReplyDeleteWe are going to try this for our camping trip ghis weekend. It sounds delicious.
ReplyDeleteThis looks so easy and delish! Those are flavors that you can't go wrong with! I found you on Pinterest...very yummy blog you have!!
ReplyDeleteBlessings,
Leslie
We added Cholula hot sauce and then served it as a dip with tortilla chips, also when we ate it in a tortilla, we put lettuce and taco sauce on it--- very delicious!!!
ReplyDeleteYum! I made this last night for dinner and it was a huge hit with my husband... And even my Mom who stopped by! I cooked mine on low for 8 hours and halved the recipe since there are only two of us. There isn't much leftover, but I will definitely re-heat for lunch today! Thanks for sharing on Pinterest! Delish! :)
ReplyDeleteHas anyone tried making these up and freezing them for a quick grab and go lunch??
ReplyDeleteHow many does this serve?
ReplyDeleteHas anyone tried adding Velveeta??
ReplyDeleteHere's living proof that you can't screw this up: I threw it over a pound of frozen chicken. I didn't have taco seasoning, so I just used Cajun Seasoning and threw in some cumin with it. Then I forgot to read the instructions and put the sour cream in with everything else (this I will remember NOT to do because it just liquified), then I didn't have cream of chicken soup so I looked up substitutions and used a can of low sodium chicken broth with 2 tbsp of corn starch (I don't actually recommend doing that, it was too watery). Even with all these adjustment, my husband still scarfed it down and asked me to make it at least once a week!
ReplyDeleteThis is what's for dinner tonight! Just put it in the crockpot, and I'm looking foward to dinner tonight. I hope that my kids like it. Found this on pinterest btw. Thanks! :)
ReplyDeleteI'm thinking of making this for a beach trip I am going on with my bf and his family. There are 6 of us...do you know how I would go about doubling the recipe? Thanks!!
ReplyDeleteWe eat this all the time... We use cream of mushroom iad of cream of chicken and we mix in 3 cups of plain white rice for more texture.... DELICIOUS!!!!!! a family favorite.
ReplyDeleteAngie, I am assuming you precook the white rice? And do you add it at the beginning or the end of the cook time? Thanks! Planning to try this tonight :)
DeleteCan you tell me how many calories/serving?
ReplyDeleteThis is on the menu for tonight! I made cream of chicken soup, with butter, flour, milk, and chicken broth...it adds to the prep time, but we don't eat processed foods. I'm using homemade salsa from my dad's garden. It smells absolutely wonderful cooking! It was still super easy and less than 20 minutes prep work!
ReplyDeleteI found this on Pinterest and made it for dinner tonight. It was great, except it was a little too salty. Next time we'll use reduced sodium taco seasoning and/or reduced sodium cream of chicken (if they make it). Thanks!
ReplyDeleteJust shared this recipe on my blog with a couple modifications. Love, love, love it!!! http://foreveryoung-junebug.blogspot.com/
ReplyDeleteThe whole family loved it. My finicky two and four year olds even gobbled it up. So easy for a working mom too. I have tried lots of new crock pot recipes that haven't turned out so great. This one is awesome though!
ReplyDeleteHoly yumminess Bat Man! I added 1/2 block of cream cheese and this was the best stuff ever!!
ReplyDeleteI'm making this today! I've been drooling over this recipe since I found it on pinterest a few months ago. I'm so excited to taste it!
ReplyDeleteThank you!
I found this recipe on Pinterest, and have it in the crockpot now as I type. Looking forward to trying it on this cool, almost-fall evening.
ReplyDeleteHow many pounds of chicken do you use? Four chicken breast can be anywhere from 1/2#to 4#s. I would appreciate a more concerete measurement! Thank you! I can't wait to make this!
ReplyDeleteLexie, I've never measured chicken by weight, but if I had to take a guess I would say around 2lbs. Hope that helps!
DeleteHow many people does this serve? I am feeding four adults and 1 toddler tonight. How much should I make?
DeleteMade this today and it was DELICIOUS!! Of course anyone who knows me knows I always put my own twist on recipes, so it wasn't exactly the way it's written here. I used 5 or 6 boneless skinless chicken breasts (approx 2.5#), put them in a heavy cast iron enamel coated roaster, added 2 cups uncooked rice, 1 can chicken broth and 1 can chicken soup as well as onions in addition to the other ingredients. I also added a small can of green chilis and a little more sour cream then the recipe stated. Next time I might add corn, black beans and cream cheese along with everything else I used. Didn't use the crock pot but put it in the oven at 275 for 3 hours, then 300 for another hour, then mixed it all together and served on soft taco shells. It was AWESOME. I don't like spicy but my husband does. I think this could easily be adjusted with spicier taco seasoning, salsa and jalapenos. Make it as written or add your own extra ingredients to taste; it's all good and so EASY!!
ReplyDeleteMaking this right now!!! So excited. I'm going to make rice and black beans and mix it in before serving...yum yum. Thanks for the great recipe!!
ReplyDeleteThis is in my crock pot as we speak! :) Let ya'll know how it is :)
ReplyDeleteOMG this was DELICIOUS!!! I cooked on high for 3 hours and low for about an hour and a half because I wasn't ready for it after only four hours. I also added a 1/4 cup of cream cheese. YUM YUM YUM!
ReplyDeleteThis comment has been removed by a blog administrator.
ReplyDeleteHi Kelly! Thanks for posting such a simple recipe! I have made this plenty of times, but recently started modifying it to suite my families personal taste, and have even come up with a lighter side version!! Come check it out, and who knows, maybe you'll stay awhile <3 - Melissa :) http://craftsformommas.blogspot.com/2012/10/lighter-side-crock-pot-salsa-chicken.html
ReplyDeleteI am making this for my lunches this week, have been making real food for the last month and love it (versus my usual frozen dinner lunch). I lightened it up some, and plan on using wraps instead of tortillas. I'll just divide the mixture into 6 cups and bring that to work to heat up... thanks! :)
ReplyDeleteI made this recipe tonight - hubby & I give it two thumbs up! :)
ReplyDeleteSo yummy even though I screwed it up just a little. It was too late in the day to use the slow cooker so I cooked my chicken in a skillet and added ingredients to that. Also I replaced the sour cream with greek yogurt to reduce calories a little and it came out great! Thanks for posting!
ReplyDeletecan you cook on low for 8-10 hrs. ? I work and wouldn't be able to just do the 4 hrs. during the day. Thanks
ReplyDeletedid you try cooking it at that time yet? I have the same situation and would need it to cook at least 7 hours...
DeleteFound you from Pinterest! Going to try this recipe tonight. Thank you!
ReplyDeleteThis is really good! I also added a package of Mexican rice in with it... Yummiest!
ReplyDeletewhat kind of salsa do you use?
ReplyDeletewhat kind of salsa do you use?
ReplyDeleteI prefer Old El Paso brand, but you could use any chunky salsa. Thanks for stopping by!
DeleteDelicious! I used low fat cream cheese instead of sour cream, and added it in the last hour of cooking.
ReplyDeleteMaking tonight Using chicken taco seasoning though
ReplyDeleteFound this on Pinterest today and made it for supper tonight. Oh. My. Gosh. So good! I added a block of Velveeta cheese and we ate it as burritos. Thank you for sharing the recipe!!
ReplyDeleteThis came out delicious!! I didn't have salsa on hand so I used Rotal diced tomatoes w/green chiles. Came out awesome!! Thanks for the recipe! Going in the book. =)
ReplyDelete*Rotel tomatoes
ReplyDeletetrying this tonight
ReplyDeleteI added green Chiles and a can of Campbell cheedar cheese soup OMG!
ReplyDeleteI added green Chiles and a can of Campbell cheedar cheese soup OMG!
ReplyDeleteThis was so good! Even my picky husband and five year old liked it. I used 1.5 pounds of chicken and cooked it for 8 hours on low. I blended the Pace mild salsa and soup in the blender before adding it to the crockpot, because hubs doesn't like chunks. I was able to make 8 burritos with a little chicken left over. This will definitely be on the menu again.
ReplyDeleteLauren
I have made this three times in the last month and I am obsessed! It's got great flavor, the chicken is sooo tender, not to mention it's a healthy dish too! My mom who is on Weight Watchers loves it because it's a filling meal with out a lot of points added to her plan. Thank you for posting this. Having it for dinner tonight actually =)
ReplyDeleteI'm so glad you like it as much as we do, Amanda! :)
DeleteWas looking around for a quick dinner and found this. I had cooked and shredded chicken in the freezer. After defrosting it and mixing the other ingredients in a sauce pan I had a delicious dinner. To add a bit more texture and flavor I also sauteed some green bell peppers. Wonderful!
ReplyDeleteOh wow!! This looks so good!
ReplyDeleteThis is cooking in my crock pot right now! I added a touch of chili powder (just a tbsp from a mcormick package). I cooked mine for two hours on high, two hours on low. Only because my crockpot boils on high and after two hours the chicken was done and very soft so I didnt want to end up with mush. I plan on wrapping them up and adding some mexican 4-cheese, sticking them in the oven with a little enchilada sauce! :)
ReplyDeleteI'm not a big fan of chunks I'm a picky eater..does the salsa cook down or did you blend it? It looks pretty smooth in the picture I'm making this for dinner tomorrow!
ReplyDeleteIt really depends on the salsa that you use, I think I used Old El Paso brand and it definitely cooked down and was smooth. If you like the flavor of salsa but not the chunks, I would just substitute for picante sauce. Hope that helps!
Deletecan i substitute sour cream for Greek yogurt plz tell me soon i wanna make this tonight!
ReplyDeleteJesse, I've never done that before so if you do let us know how it turns out!
Deletehey i just want to let you know i made it with greek yogurt instead and it tasted great thanks for the recipe!
DeleteI make this a few times a month and my whole family loves it!! Thank you for such an amazing recipe!
ReplyDeleteCan't wait to try it! If you want a really fast way to shred your chicken try putting it in your mixer for about thirty seconds. It shreds so fast you actually have to keep an eye on it to make sure it doesn't shred too much!
ReplyDeleteYummy and easy! We served ours on plain white rice with tortilla chips! Even made our own salsa. Top with cheese! Tastes like Mexican chicken casserole!
ReplyDeleteWe love this recipe in my house!! I make my own taco seasoning and we use the low fat soup and sub plain greek yogurt for the sour cream! It is SO stinkin' good!! :)
ReplyDeleteI was trying to figure out how I came across your blog and now I know! It was this recipe. I found it on Pinterest. Literally my very first crock pot meal and it was a success! I used Greek yogurt instead of sour cream because we didn't have any at the time but still so good! I will definitely be trying more of your crock pot meals in the near future! Lots of mouths to feed around here and unfortunately, not a lot of time to cook. :(
ReplyDeletecan you taste the sour cream. my son is very picky, and this dish looks delicious.
ReplyDeleteThis meal is so easy and so delicious! Thank you so much for sharing! This is now my absolute favorite Crock Pot meal. Anyone thinking about making this should do it. Right. Now.
ReplyDeleteSo So So good!:) Husband loved it and he is VERY picky! I've made this two times now!
ReplyDeleteAny idea what size slow cooker this is for?? Mine is Gigantic!!
ReplyDeleteKatherine, I use my large oval 6 quart crockpot. I hope that helps!
ReplyDeleteIt does thanks! That's the size mine is :)
ReplyDeleteKelly, I wanted to let you know that my house loved your Slow Cooker Salsa Chicken recipe and I featured it on my blog FoodToTheMax at http://foodtothemax.wordpress.com/2013/05/07/slow-cooker-salsa-chicken/. :) Thanks!
ReplyDeleteI have always been a little hesitate when it comes to new recipes but this one is AWESOME! I love it and so does my husband! There hasn't been a recipe from this blog that we didn't like yet! Yummy! :)
ReplyDeleteThis was an instant hit with the whole family! Thank you so much for sharing this easy and delish recipie!!!
ReplyDeleteDo I have to add a can of water too? Is it really ok that the breasts are frozen?
ReplyDeleteAmy don't add water, just what's listed in the ingredients. If you're worried about the frozen chicken, just thaw them under running water before putting them in. I've cooked them from frozen many times though and it turned out just fine. Hope you enjoy it!
ReplyDeleteAww Jamie I just saw your comment now, you're too sweet! :)
ReplyDeleteI followed the recipe exactly and I did use frozen breasts and it was perfect, delicious and my husband and daughter loved it just like everyone else said. I also used greek yogurt instead of sour cream because I always do that. We ate it over rice. SOOOOOO yummy. Thank you!!!
ReplyDeleteThat's great Amy! I'm so happy your family liked it. :)
ReplyDeleteMy fiancee is wondering if it would be possible to replace the chicken with beef of some kind. What are your thoughts and how would you do it?
ReplyDeleteI'm sure you could probably cook it on low for that long, rather than high for 4 hours.
ReplyDeleteI'm sure you could probably cook it on low for that long, rather than high for 4 hours
ReplyDeleteHas anyone tried doubling this recipe? I was thinking about making this for a party this weekend but I would need more than 6 servings.
ReplyDeleteYes. Doubling works great! Just make sure to double the whole recipe, not just the chicken. Made that mistake once, ended up too dry!
ReplyDeleteHow long do you cook it for if you double it?
ReplyDeleteI had it on low for about 6 hours. It turned out amazing.
ReplyDeleteSo basically cook it as long as you would when it's not doubled? Thanks!
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