Slow Cooker Salsa Chicken

This is a really simple recipe that is perfect for a busy weeknight.  Like most slow cooker recipes, it is pretty much ready when you walk in the door!  All you need to do is shred up the chicken and make some rice and you are all set!  My favorite part is that you can put the chicken in frozen. Perfect for me because I’m usually gone 10 hours during the day and that allows the slow cooker to thoroughly cook the chicken but not burn.

Slow Cooker Salsa Chicken


4 frozen chicken breasts (I used 2 really big chicken breasts)

1 cup salsa

1 can condensed cream of mushroom or cream of chicken soup (I used mushroom)

1 packet taco seasoning

1/2 cup sour cream


In the morning, place chicken breasts in a 4.5 quart (or 6 quart, or whatever you have) slow cooker.  Sprinkle taco seasoning over chicken.  In a medium bowl mix salsa and soup together and then pour over chicken. Set slow cooker to low and forget about it for at least 6 hours. When ready to serve, stir in sour cream and shred chicken.  Serve over rice or use in a burrito.  Enjoy!

It is fine to use reduced sodium taco seasoning, reduced fat soup, and reduced fat sour cream. You won’t be able to tell a difference in taste!



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