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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 285.7
  • Total Fat: 7.4 g
  • Cholesterol: 76.1 mg
  • Sodium: 2,114.2 mg
  • Total Carbs: 23.6 g
  • Dietary Fiber: 1.0 g
  • Protein: 30.7 g

View full nutritional breakdown of Crock Pot Salsa Chicken calories by ingredient
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Crock Pot Salsa Chicken

Submitted by: PRINCESSANNIE12
Crock Pot Salsa Chicken

Number of Servings: 4

Ingredients

    1 package frozen chicken breasts
    1 cup salsa
    1/2 cup fat free sour cream
    1 can condensed cream of chicken soup
    1 packet taco seasoning

Directions

Place chicken breasts in crock pot and sprinkle taco seasoning over it . Mix together can of soup and salsa and pour over chicken. Cook on low for 6-8 hours. Shread with fork .Stir in sour cream till warm. Serve over rice if desired.

Number of Servings: 4

Recipe submitted by SparkPeople user PRINCESSANNIE12.






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Member Ratings For This Recipe


  • Incredible!
    10 of 10 people found this review helpful
    I walked into the house after work and the aroma from this dish punched me in the face. My taste buds instantly put on sombreros and the party began. Once I tasted it, they locked hands and began dancing "the Mexican hat dance. - 3/9/11

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  • Incredible!
    6 of 7 people found this review helpful
    I did not expect this to be that good, but it is really yummy. I took the chicken out and added one cup of brown rice, then set the chicken back onto the top. The rice absorbed the sauce, very good. - 2/9/09

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  • 3 of 5 people found this review helpful
    I am thinking that the sodium count is a misprint. It has to be. No single food can have that much salt in it unless you add a whole box!No way it could be eaten with that much sodium in here. So, maybe someone should re figure.

    Great meal. We are having it tonight. - 4/5/12

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  • Incredible!
    3 of 3 people found this review helpful
    I'm a single college gal and this made so much food it sustained me for a week! Amazing and so easy, perfect by itself or as a filling in a whole wheat tortilla! - 1/23/10

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  • Very Good
    3 of 3 people found this review helpful
    My husband and I liked this. We didn't end up shredding the chicken for our first serving and then used the sauce for our rice. We are planning on putting the leftovers in a pocket pita for lunch. - 1/15/10

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  • 3 of 3 people found this review helpful
    I have made this before and loved it!! I am making it again tonight...I can't wait!! Oh and all I have is a can of 98% fat free cream of mushroom soup so I am using that but I am sure it will be just as good!! I am also putting it over brown rice!! yumm-o - 1/3/09

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  • Incredible!
    2 of 2 people found this review helpful
    This recipe is one of the best dishes I have ever made. Another little kick is the next day with leftovers place them in a cassorole dish and top them with jalapeno cornbread mix and bake. Freakin awesome. - 6/8/12

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  • 2 of 2 people found this review helpful
    Sounds delicious, but holy sodium intake, Batman! That's almost one day's worth in one dish! - 2/19/12

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  • Very Good
    2 of 2 people found this review helpful
    Extra Good!!!!! We used Campbell's Cream of Celery instead of the Chicken soup and stirred in the cream cheese to tase and sight. Would recommend this dish for guests coming to dinner. - 7/8/10

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  • Good
    1 of 1 people found this review helpful
    This was pretty good. My husband liked it. I decided to make it at the last minute, so I seared 3 large chicken breast in a dutch oven over med heat then added the ingredients. I pulled apart the chicken right away to help it cook faster and let it simmer for about 10 -15 min. - 4/12/12

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  • Very Good
    1 of 1 people found this review helpful
    I made this last night with fresh chicken, only had to cook it on low for 5 hours. It was delicious. I didn't stir the sour cream in until I was ready to eat it, as it was a batch meal for lunches all week. Re-heated it this afternoon, stirred in sour cream, perfect. This is a keeper. Thanks! - 1/10/11

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  • Incredible!
    1 of 1 people found this review helpful
    This was awesome! Everyone loved it. I was wondering how big of a package should I be using? I used one with 4 chicken breasts in it but we had A LOT of left overs. How big is a serving?? - 9/8/09

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  • this was terrific!! I added a can each of sweet corn and black beans and it made it more hearty!!! great over rice, on tortillas(hard or soft), or straight off the fork!! - 8/4/13

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  • Excellent and easy. Going to make again tonight and add onions, bell peppers, celery and a little garlic. Hubby had over rice and I had just plain with veggies on the side. Both loved it! - 7/27/13

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  • I changed it a bit I used mild salsa, pinto beans & black beans & 2 chicken breasts. My daughter's cuz from PR that lives here now LOVED it!!! :-) - 4/26/13

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  • I wonder how much the sodium would decrease if I used the "Heart Healthy/Reduced Sodium" condensed soup and lower sodium taco seasoning? I am going to try it tomorrow and see. I also purchase my meat from a local butcher that does NOT add sodium to his products. - 1/26/13

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  • This recipe was good. But the sodium is outrageous!! Will not make this again due to this fact. - 11/30/12

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  • : ) - 10/2/12

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  • this is so good!! we all loved it here. I did forget to add the taco seasoning though. - 7/11/12

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  • This was delicious. We served it over brown rice. The next day I warmed up the leftovers and ate in a whole wheat tortilla. Very good. - 7/10/12

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  • Suggestions for reducing sodium: Low sodium soup and lower sodium taco seasoning. It may be a different brand of seasoning, but will still do the trick. It was super easy and very tasty! - 3/11/12

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  • Really yummy and so easy. Definitely will make again! - 2/25/12

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  • WWPP = 7 per serving. Less if using low fat soup. - 1/15/12

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  • Easy and quick. I plan on serving mine shredded with low carb tortillas instead of on rice. - 1/11/12

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  • I really enjoyed this. To top it off, it was simple! My one year old ate every bite as well. :) We put the chicken on top of brown rice. It was fantastic! - 1/9/12

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