I decided to share this Easy Slow Cooker Salsa Chicken Recipe with you for the holidays. Truthfully it was in a pile of “to be filed” recipes and I had printed out over ten years ago! There were a couple of things that caught my eye: First, I had written a quick note. “Really Good!” across the front of it. Second, it was a Slow Cooker Recipe. Since the holidays are here and there is no turning back. We all are going to need help with meals, but we can’t employ our kids to do everything. So a Slow Cooker is the next best thing!
My Friend the Crock-Pot
The Slow Cooker is my friend. They don’t ever complain and are very, very helpful on days that I simply don’t have the time prepare a meal. If you are not friends with a Slow Cooker or Crockpot then try and make friends with one, or their cousin the Instant Pot. I myself don’t own an Instant Pot but I am not into the trendy friends. They think they know so much like steaming, pressure cooking, making yogurt, and warming food. They are a bit heavy on the wallet if you’re on a budget, just find a slow cooker. I own a very cool holiday red Crock Pot and I can’t live without it.
The third thing about this recipe that caught my eye? Only 5 ingredients folks! That’s all. Read em’ five! So simple I can hardly control my excitement. Now, this is what we all strive for, simplicity. This is also what Tailored Spoon is about. Simple, uncomplicated food with a purpose and emphasis on baking. Always picky kids in mind as well. Can you relate to kids who have a diet limited to the 4 food groups: Chicken Nuggets, Spaghetti, Ketchup, and Ranch? Probably so.
So with that in mind, I have this wonderful Slow Cooker recipe that is child-friendly, family-friendly, Husband friendly and just plain friendly. Not to mention Gluten-Free friendly. I have diagnosed with IBS a while ago and slowly eliminated some foods. There are some foods I cannot eat. The recipe is not necessarily FODMAP friendly, but I am sure it could be tailored to be. Use an onion-free salsa, lactose-free sour cream. Just omit the mushroom soup as well or use something completely organic. Here are the 5 Ingredients I mentioned and these can all be tailored to fit your dietary lifestyle.
- 3 to 4 boneless, skinless chicken breasts. I used 3 large chicken breasts and that came to about 3.5-4 pounds. You be the judge. We had plenty of leftovers.
- One packet of taco seasoning. I’m sorry no packet here. Use two tablespoons of your favorite homemade taco seasoning mix.
- 1 can or box condensed cream of mushroom soup.
- 1 cup of salsa. If you are adventurous make your own! That is on my bucket list to prepare and share. I used Newman’s Own. Love that stuff, but any salsa without all the “stuff” would do just fine.
- 1/2 cup sour cream or plain greek yogurt. I use Fage’ Plain low-fat or non-fat if I am using yogurt.
My Favorite Crockpot I use.
Start by spraying the bottom of a six-quart slow cooker with canola or olive oil spray. Place the 4 chicken breasts in the bottom of the cooker. In a small bowl, mix together the taco seasoning, mushroom soup, and salsa. Pour mixture over chicken breasts and replace lid. Cook on high setting for 4-6 hours. After the 6-hour mark, check for doneness. Take two forks and shred the chicken, after shredding the chicken add the sour cream and stir. Turn setting down to warm and smell the goodness coming from the Crock-Pot! Oh yeah.
Serve over rice or use as an awesome dip with chips and salsa. It is so good. You could make this dish with leftover turkey from Thanksgiving. Yum. If you are only feeding a family of four, you will have plenty of leftovers. You’ll have enough to feed an Army. Let me know if you cooked this dish for the holidays. It’s a keeper!
Easy Slow Cooker Salsa Chicken
Yield 8-10 servings
A quick and easy Slow Cooker recipe made only with 5 ingredients! Shredded chicken smothered in a creamy salsa sauce.
- 3 to 4 boneless, skinless chicken breasts.*
- One packet of taco seasoning or 2 tablespoons of homemade taco seasoning
- 1 can or box condensed cream of mushroom soup.
- 1 cup of salsa
- 1/2 cup sour cream or plain greek yogurt
- extra sour cream
- (optional) shredded queso cheese
Spray the bottom of a six-quart slow cooker with canola or olive oil spray.
Place the 4 chicken breasts in the bottom of the cooker.
In a small bowl, mix together the taco seasoning, mushroom soup, and salsa. Pour mixture over chicken breasts and replace lid.
Cook on high setting for 4-6 hours. After the 6-hour mark, check for doneness. Take two forks and shred the chicken, after shredding the chicken add the sour cream and stir. Turn setting down to warm.
Serve over rice or use as an awesome dip with chips and salsa.
*Substituting chicken, use left-over turkey.
*I used 3 large chicken breasts and that came to about 3.5-4 pounds.
Courses Dinner, Lunch, Appetizer
If you really liked this recipe Don’t Forget to Pin It on your “Slow Cooker Board”!
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