Slow Cooker Salsa Chicken
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
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
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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
This recipe is part of The SparkPeople Cookbook: Love Your Food, Lose The Weight.
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 165°F. When ready to serve, break up the chicken with two forks then stir in the sour cream.
Makes eight 1 cup servings.
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 165°F. When ready to serve, break up the chicken with two forks then stir in the sour cream.
Makes eight 1 cup servings.
Member Ratings For This Recipe
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KELLYDRESCHER
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BUBBLEBABS
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CD1286196
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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FLOWERDALEJEWEL
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MOJO1962
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ONECALMMOM
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CRISCIM
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GRAMMACATHY
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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QUEENIE09
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CD11130729
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SIZE4INMYHEAD
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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KSIEBOLD
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COPEMA
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SWEESIN
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LYNNSULLIVAN1
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JHAZZARD1
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QUINCY217
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HALLELUL
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TFANDCD
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SLASALLE
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PJHAWK7
I made this recipe as written but I did one thing very differently. I took a package of chicken breast and boneless thighs out of the freezer put them in my Instant Pot electric pressure cooker, added the other ingredients and in 15 mins it was done to perfection. Delicious dinner served over rice - 7/27/14
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ILME2010
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GYPSEA
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CD4550505
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CARDAMOMMA
This might now be my favorite recipe. Unbelievable easy and fast, and everyone loves it. I served it hot over baby greens (kale, chard, spinach): smashing. It pairs well with many different sides. (And you don't need to go with the slow cooker. Took me 30 minutes start to finish in a pressure cooker - 1/25/14
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5GRANDS48
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ALWAYSCHANGING
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MEGANMONCRIEF
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PATTYJ48
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CD12936578
My wife put me in charge of dinner tonight so I tried this recipe. I'm more of a grillmeister than a chef but it turned out great! I used this recipe as a guideline-subtracted the carrots, sour cream, then added mushrooms and black beans as another member suggested. We served it over brown rice-YUM! - 11/13/12
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GREASE31
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TSAM210
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LAURALLANCE
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MATTHEWP24
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ROCKMOMAMY
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CAROLYNSTEIN
I follow the recipe except I leave out the water. It still has a lot of liquid without it from the salsa and the chicken and tomatoes. I usually have to remove some liquid because I don't like it soupy. The taste is fantastic! I have prepared this dish several times now and it always gets gobbled up - 6/24/14
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THRYTH0303
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RKELLYW
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RANDYF51
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CD13977492
I combined this recipe with another similar recipe on here. I cut up the thawed chicken and added it at the bottom. I used a yellow pepper and a red pepper, but I would have used 3 peppers if I knew how delicious they would be! Add 2 cups salsa 1 tbls of honey mustard and 1 tbls brown sugar. Yum! - 3/6/14
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