Wednesday, January 23, 2013

Crockpot Salsa Chicken

When I first found the base for this recipe, I was rather skeptical, as it frankly sounded too simple to really be much good.  But, I gave it a shot.  The smells as it was cooking were amazing.  As I scooped it out, I got skeptical again - it certainly didn't look appetizing.  However...  the taste absolutely won me over!  This is definitely getting added to the regular household menu, especially how easy it is to keep 'on hand'.


  • 4 boneless skinless chicken breasts
  • 1 serving taco seasoning
  • 1 cup salsa - the less liquid, the better
  • 1 can cream of mushroom soup (can substitute cream of celery or chicken)
  • 1 cup (approx.) sour cream
  • Optional: 1 c. (uncooked measure) rice
And that's it.  So simple, it doesn't seem like it could possibly be good . . .  but it is!


  1. Coat chicken evenly with taco seasoning.  Allow to sit at least half an hour; overnight is better.
  2. Place chicken in bottom of crockpot.  Cover with salsa, and distribute cream of mushroom soup roughly evenly.
  3. Cook on high for 6-8 hours.  Do not overstir (or your will break up the chicken).
  4. Prepare rice on the stove, if desired, according to package directions.
  5. Mix a spoonful of sour cream with each serving.  
  6. Enjoy!

Another benefit of this meal is, as previously mentioned, the ease of storage.  You can combine the salsa and soup with the chicken in a bag if you have ample space, and freeze the whole thing, ready to pop in the fridge the night before to thaw, then into the crockpot in the morning.  Or, if space is at a premium (like at my house), the salsa and soup can live in the pantry until called for, and you can just freeze the chicken with the taco seasoning on it.

Print this post

No comments: