Slow Cooker Salsa Chicken
This recipe has made the blog rounds more times than I can count and every time Iâ€™ve seen it Iâ€™ve thought, â€œEww, how can cream of mushroom soup and salsa be good together?!â€ It wasnâ€™t until one of my favorite bakers raved about it that I finally caved and gave it a try. That was just a couple months ago and Iâ€™ve made it at least 4 times since then.
Itâ€™s easy, I almost always have the ingredients on hand, and itâ€™s delicious. Itâ€™s also easily adaptable which is very important to me. One day I found myself without taco seasoning (or cumin!) so I threw in some jerk seasoning and it may have been even better than the original recipe. Also, Iâ€™ve seen people serve the chicken as whole breasts but I prefer it shredded. It gives it a nice texture.
|Slow Cooker Salsa Chicken||
- 1 pound boneless skinless chicken breasts
- 1 can cream of mushroom or cream of chicken soup
- 1 cup salsa
- 1 package taco seasoning
- 1 cup sour cream
- cilantro, for serving (optional)
- Put chicken, soup, and salsa in slow cooker. Sprinkle taco seasoning over everything. Cook on low for 6 hours. If shredding the chicken, pull the breasts out and shred; return back to slow cooker. Stir in sour cream and heat just until everything is combined.