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Salsa Chicken in the Crockpot

If you are looking for a go-to Mexican style shredded chicken recipe this is the recipe for you!
Course Slow Cooker
Cuisine American
Prep Time 5 minutes
Cook Time 8 hours
Total Time 8 hours 5 minutes
Servings 4 Servings
Calories 283kcal
Author Katie

Ingredients

  • 4 boneless skinless chicken breasts
  • 1 cup Medium Salsa
  • ¼ cup taco seasoning
  • 1 can cream of Chicken soup reduced fat works too
  • ½ cup reduced fat sour cream

Instructions

  • Mix salsa, sour cream, taco seasoning, and cream of chicken soup in the bottom of the crockpot.
  • Add chicken to the crock pot and mix sauce (make sure the sauce is covering the top of the chicken breast).
  • Cook on low for 8 hours (or on high for 3-4 hours).
  • Remove chicken from crock pot. Place in a separate container and shred chicken with a fork. I kept the chicken in a separate container and added the sauce on top of the chicken once I was ready to serve. I had a lot of sauce leftover and didn't want to have all sauce and no chicken!

Nutrition

Calories: 283kcal | Carbohydrates: 20g | Protein: 28g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 88mg | Sodium: 2310mg | Potassium: 684mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1966IU | Vitamin C: 10mg | Calcium: 75mg | Iron: 3mg