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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 177.5
  • Total Fat: 4.1 g
  • Cholesterol: 72.4 mg
  • Sodium: 240.3 mg
  • Total Carbs: 7.3 g
  • Dietary Fiber: 2.1 g
  • Protein: 27.2 g

View full nutritional breakdown of Slow Cooker Salsa Chicken calories by ingredient
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Slow Cooker Salsa Chicken

Submitted by: CHEF_MEG
Slow Cooker Salsa Chicken

Introduction

This is THE most popular recipe on SparkRecipes. We've added more vegetables and reduced the sodium drastically to make it even better. This is THE most popular recipe on SparkRecipes. We've added more vegetables and reduced the sodium drastically to make it even better.
Number of Servings: 8

Ingredients

    2 pounds (32 ounces) chicken breasts, boneless and skinless
    1 cup salsa, homemade or purchased
    1 cup petite diced canned tomatoes (choose low-sodium)
    2 tablespoons Taco Seasoning
    1 cup onions, diced fine
    1/2 cup celery diced fine
    1/2 cup carrots, shredded
    3 tablespoons sour cream, reduced fat

Tips


Directions

Birdie, one of our most successful members to date, is a doctor and mother of five. Having lost 143 pounds on SparkPeople, she is always on the lookout for healthy recipe ideas, but they have to be quick and easy. I'm not a good cook, she confesses, but this is one dish she serves regularly without worry. She's not the only member who's making this for dinner: the recipe has been rated more than 2,700 times!

Salsa Chicken is easy to make; just put all the ingredients in a slow cooker and let the machine do the work. There are infinite variations, and your family is guaranteed to like each one.
6-8 hours to prepare; 15 minutes of active cooking time
Makes 8 one-cup servings of chicken.


Place the chicken in a slow cooker. Sprinkle the taco seasoning over the meat then layer the vegetables and salsa on top. Pour a half cup water over the mixture, set on low and cook for 6-8 hours. The meat is cooked when it shreds or reaches an internal temperature of 165F. When ready to serve, break up the chicken with two forks then stir in the sour cream.
Makes eight 1 cup servings.






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Member Ratings For This Recipe


  • Incredible!
    90 of 92 people found this review helpful
    I usually add half the salsa at the beginning and the other half shortly before serving to punch up the flavor. I also substitute greek yogurt for sour cream. - 10/20/11

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  • Incredible!
    81 of 83 people found this review helpful
    I toasted tortillas in a pan. Put in shredded cheese, the chicken, and rolled it like a enchilada. Instead of putting the sour cream in the chicken, I put it on top with cilantro and diced fresh tomatoes. Also, I used fresh tomatoes instead of canned. - 9/15/11

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  • Incredible!
    64 of 66 people found this review helpful
    I've made the original recipe many times & love the stuff. It's even better with Chef Meg's taco seasoning, and the kids will never know you snuck in extra veggies. Just as good if you accidentally forget the sour cream (like me.) Delicious on brown rice, whole wheat tortillas or baked corn chips. - 7/1/10

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  • Very Good
    60 of 72 people found this review helpful
    I think I'd like to try it with skinless chicken thighs, they cook better in the slow cooker and shred better and they have only a small amount more in fat. Other than this small point I think this is a very economical dish, that you can jazz up with more hot sauce if you'd like - 10/4/11

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  • Incredible!
    48 of 52 people found this review helpful
    Made this for the first time last week...it won't be the last! I added chili spiced tomatoes, mushrooms, black beans and a few extra spices for a kick and a little shredded cheddar w/fat free sour cream on top. Even my picky eaters loved it!! - 9/26/11

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  • Incredible!
    28 of 28 people found this review helpful
    This is a "staple" recipe in our house! Many times I just season the chicken with garlic powder and chili powder, toss it in the crock-pot, add a jar of salsa and crock-pot it. So easy and tastes so good!!! My son just asked me when I was going to make it again. Yep, it's a winner! - 1/3/12

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  • Very Good
    24 of 25 people found this review helpful
    This was just delicious! For my family's taste, I left out celery and sour cream. For dinner, I served this over a bed of brown rice and served the leftovers on corn tortillas with guacamole. It was a big hit two times around. Great recipe, and easy, too. - 11/7/11

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  • Incredible!
    22 of 22 people found this review helpful
    I use waterless cookware, so was able to slow cook it on the stove. The organic chicken breasts shredded beautifully. I used Rotel canned tomatoes instead of salsa and taco seasoning and I added diced orange sweet peppers in addition the other veggies. Fage Plain yogurt to top it off. Yum! - 1/14/12

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  • Incredible!
    18 of 20 people found this review helpful
    We make this A LOT for dinner. So delicious and easy! Really like it for when company comes over as it makes a good amount. Definitely add the beans for added fiber. - 1/14/11

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  • 14 of 14 people found this review helpful
    So good! I put this in tortillas sprinkle cheese and sauce. Hubby Loved it. - 10/21/11

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  • Incredible!
    10 of 10 people found this review helpful
    My husband asked me last week why I hadn't made this again because he loved it! We ate it on whole wheat tortillas one night and brown rice the next! I made it again today. - 1/9/12

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  • Very Good
    9 of 9 people found this review helpful
    Yummy & very tender chicken. Hit w/picky kids & husband. Leftovers voted even better next day! Should add hot sauce for those who like a little kick. Was done in 4 hrs on high in my 20 yr old crock pot. Was glad I made onion & celery undetectable to the kids by chopping it so finely.Will make again. - 10/23/11

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  • Very Good
    8 of 8 people found this review helpful
    I love anything Mexican flavored. My picky eater won't do celery, so I use zucchini or extra onion for it. Beans do not love me so I forgo them usually. - 1/3/12

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  • Incredible!
    8 of 8 people found this review helpful
    I've only made this once, but LOVED it. I added extra veggies; beans and corn. Served it over brown rice. It's easy to customize it with what you like and have available. - 10/31/11

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  • O.K.
    8 of 22 people found this review helpful
    I'm couldn't find red pepper flakes for the taco seasoning but I'm not a fan of really hot foods so I didn't mind that. Anyways this dish for me tasted bland and the chicken turned out tough. I admit I slow cooked it for the full 8 hrs perhaps it should just be 6 hrs. - 7/4/10

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  • Incredible!
    7 of 7 people found this review helpful
    Very good and very easy! I was out of sour cream so we left it out, but it was still delicious.Kids and husband had it in soft taco shells with cheese/lettuce, I had it over salad. Might make it a little spicier next time. Would be easy to triple this recipe for a large group of people. - 9/1/12

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  • Very Good
    7 of 7 people found this review helpful
    I made this recipe last night and the entire family loved it served over rice and salad on the side. It will be in my repeat list. - 3/8/12

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  • Incredible!
    7 of 7 people found this review helpful
    I LOVE this recipe! I didn't read the directions completely and diced the carrots and onion. I used a little paprika and garlic powder in leiu of the taco seasoning. We ate this over rice and LOVED it! - 6/29/10

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  • 6 of 11 people found this review helpful
    "6-8 hours to prepare; 15 minutes of active cooking time" Aren't these times just backwards for a slow cooker?
    - 9/12/12

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  • Incredible!
    6 of 8 people found this review helpful
    I made something like this, except I used cayenne instead of salsa. My husband gave it rave reviews and suggested I use salsa next time to make it easier! Chef Meg and I were thinking alike, but she knows better than I. The breasts shredded just fine for me. - 3/25/12

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  • Incredible!
    5 of 5 people found this review helpful
    I really enjoyed this meal and so did my husband. My girls who are under the age of six kept saying how good it was while they were eating. I didn't use sour cream and I tried a half cup of cream of mushroom. Can't wait to try more recipes. - 8/20/12

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  • Incredible!
    4 of 4 people found this review helpful
    Excellent, easy versatile recipe. The first night, I eat it as is on top of brown rice. The second night, I throw in some black beans for variety. You can also add corn. Finally, I make sure to make some freezer lunches with leftovers!! - 1/3/13

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  • Incredible!
    4 of 4 people found this review helpful
    finally - a dish my entire family loves... AS IS!!!! This is super easy to make, SUPER TASTY, and my family asks for it over and over!!! SUPER YUMMY! - 8/28/12

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  • O.K.
    3 of 10 people found this review helpful
    Disappointing - 4/23/13

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  • O.K.
    3 of 6 people found this review helpful
    This was ok. Don't know if I'll make again or not. - 8/8/12

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