Crock Pot Salsa Chicken AKA edits

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 204.3
  • Total Fat: 4.7 g
  • Cholesterol: 77.4 mg
  • Sodium: 556.2 mg
  • Total Carbs: 9.5 g
  • Dietary Fiber: 1.8 g
  • Protein: 27.5 g

View full nutritional breakdown of Crock Pot Salsa Chicken AKA edits calories by ingredient
Submitted by:

Introduction

Slow Cooker Salsa Chicken recipe from CHELLESHOCKED on SP. http://recipes.sparkpeople.com/recipe-deta
il.asp?recipe=672711
Few small changes, just wanted my own nutritional info. Higher protein and lower sodium than original.
I used a 3.5qt slow cooker and had plenty of room.

*Recipe reflects 3rd time around. Doubled salsa. :) Lowered the taco seasoning to save on sodium.
*Previously I added the chili's to add flavor and I didn't notice them (I also have a high tolerance to hot food). Will make again and tweak a bit.
Slow Cooker Salsa Chicken recipe from CHELLESHOCKED on SP. http://recipes.sparkpeople.com/recipe-deta
il.asp?recipe=672711
Few small changes, just wanted my own nutritional info. Higher protein and lower sodium than original.
I used a 3.5qt slow cooker and had plenty of room.

*Recipe reflects 3rd time around. Doubled salsa. :) Lowered the taco seasoning to save on sodium.
*Previously I added the chili's to add flavor and I didn't notice them (I also have a high tolerance to hot food). Will make again and tweak a bit.

Number of Servings: 6

Ingredients

    1.5 lbs. Chicken breast
    1 cup Tostito's Hot salsa
    1 10.75 ounce can of Campbells Ready to Serve Low Sodium Mushroom soup
    3 tsp of McCormick taco seasoning
    1/2 cup Red. Fat Sour Cream

Directions

Add chicken to slow cooker.
Sprinkle taco seasoning over chicken.
Pour salsa and soup over chicken.
Cook on low for 6 to 8 hours.
Remove from heat and stir in sour cream.
Serve with rice (nutrition info not included) or even a baked potato. I had my first serving with tortilla chips, it was great! I chose to shred the chicken, but it's up to you.

Yield: approx. 6 1 cup servings

*Note: You can decrease the taco seasoning if you prefer. I may try Chef Meg's lower salt version next time instead.
*Note 2: I sampled the recipe before adding sour cream and it was good and creamy as well. The sour cream does add to the recipe, but if you don't have it on hand or don't like it, you won't be missing too much.
*Note 3: I doubled the salsa from the original version and increased the chix a bit. It spread the recipe and also is a bit more like a stew (saucy). If you'd like it to reduce a bit feel free to lift the cover for a bit after final step.

Number of Servings: 6

Recipe submitted by SparkPeople user AKA639.

Rate This Recipe