Crockpot Salsa Chicken. Three Ingredients. Done.

Crockpot Salsa Chicken. Three Ingredients. Done. Here’s another dinner recipe that’s so easy and delicious, it’s just SILLY. My mother gave me this recipe and we now eat it constantly. It’s a big hit with the family.

This is a recipe for a SMALL crockpot (double the recipe for a bigger crockpot).

  1. Three (3) skinless, boneless chicken breasts
  2. One (1) 24 oz. jars of salsa (any kind and brand will do, it’s your preference)
  3. 8 oz. of sour cream (the low-fat version works just fine, too)

Pour the salsa and the sour cream into your crockpot and stir until mixed. Put in the chicken breasts and bury under the sauce. Cook on low for 8 hours or high for 5 hours. The times are approximate—but you’ll know it’s done when the chicken easily shreds apart with a fork.

When done, shred chicken (similar to pulled pork) and mix in with the sauce.

I serve this with Mexican yellow rice and a hot fudge sundae, er, I mean a vegetable. Leftovers? Shred the chicken for tacos, quesadillas or a salad topping. Yum. Enjoy!

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3 Responses

  1. SO easy and looks really good! I make a similar one, with a can of crushed tomatoes, some red pepper flakes and some brown sugar. Throw it all in the crockpot and you’re done. Great for chicken tacos!

  2. SeacoastKidsCalendar

    On a side note, I made this again tonight and didn’t remove the chicken skin like I usually do because I didn’t have time before I flew out the door this morning. Leaving the skin on made the sauce very oily, ick. I would highly recommend removing the skin prior to cooking.

  3. Maida Kreis

    I made this last night and it was delicious. I added a can of refried beans which added a great taste and thickening. I spooned the chicken and sauce over 2 grilled corn tortillas per plate and topped with Mexican cheese. One minute of work made 7 huge servings.

    Keep those insanely quick recipes coming. I love them!

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