Salsa Chicken

I always like to throw a good mexican dish into the mix.  I got this recipe over at Chef Mommy.  This one is definitely one to try.  It is so easy.  And the flavor is amazing.  Remember how I told you I like recipes with cream cheese?  Well I had to throw one in.  The best part to my hubby was the leftovers the next day.  I got whole wheat tostitos chips, poured the sauce over the chips, covered with cheese, olives, and sour cream, and there ya go delicious nachos!

Rating:  5 stars  Difficulty of Recipe: 1 star
How I changed it: I added some cream cheese

Things I may do differently next time: Add a can of black or pinto beans

Will I make it again? Yes!


1 pound boneless skinless chicken breasts
1 can cream of mushroom or cream of chicken soup (I used the cream of chicken)

1 cup salsa
1 package taco seasoning (I used 1 Tbsp of my homemade taco seasoning)
1 cup sour cream

cilantro, for serving (optional)

(I also added a little shredded cheddar-jack, black beans and scallion on top)

Put chicken, soup, and salsa in slow cooker. Sprinkle taco seasoning over everything. Cook on low for 6 hours. If shredding the chicken, pull the breasts out and shred; return back to slow cooker. Stir in sour cream and heat just until everything is combined.

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