Slow Cooker Salsa Chicken

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Slow Cooker Salsa Chicken

4.5 of 5 (500)
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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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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!
    111 of 113 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!
    98 of 100 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!
    76 of 78 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
    69 of 81 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!
    59 of 64 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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