Thursday, June 12, 2008

Crockpot Salsa Chicken

I don't really use my crockpot too often because if I set it on low, it will done hours before I get home from work; if I set it on high, I don't get home early enough to turn it on. (Note to self: get crockpot with a timer and automatic turn-on!) Therefore, for me, the crockpot is more of a weekend appliance, which kind of defeats the purpose.

Anyway, when Ryan was home sick last week, I thought it was the perfect day to throw this in; I'd be home at the right times to control it, and I wouldn't have to take too much time away from him when he wasn't feeling well.

I served this Crockpot Salsa Chicken by LovestoEat over rice, and I really liked the flavors. The chicken was tender and juicy, and it was a great comfort-ish type food after a crazy day. The best part about this is that there is NO prep work - you don't even have to think ahead and defrost the chicken!

  • 4 boneless, skinless chicken breasts - FROZEN!
  • 1cup salsa-Fresh made salsa (I cheated and used one from a jar.)
  • 1 package reduced sodium taco seasoning
  • 1 can reduced fat cream of mushroom soup (condensed) or cream of chicken soup
  • 1/2 cup reduced fat sour cream

Add chicken to slow cooker.Sprinkle taco seasoning over chicken.Mix salsa and soup; pour over chicken.Cook on low for 6 to 8 hours.At this point after the chicken was cooked, I shredded it with a fork (it was super easy). Stir in sour cream until heated, then serve. Serve over rice or tortillas.


  1. I make a variation of this all the time - I love it! And for the record, I always turn my crockpot on low around 7:30 in the morning and it's on until at least 6:00 and everything has always come out fine...

  2. It is not safe to put frozen chicken in the crock. Just an should be defrosted first. Bacteria risk.


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