This Salsa Chicken recipe has made the blog rounds more times than I can count and every time I’ve seen it I’ve thought, “Eww, how can cream of mushroom soup and salsa be good together?!” It wasn’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 I’ve made it at least 4 times since then.
It’s easy, I almost always have the ingredients on hand, and it’s delicious. It’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, I’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.
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Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 413Total Fat: 21gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 133mgSodium: 1414mgCarbohydrates: 15gFiber: 2gSugar: 5gProtein: 39g
Carole M says
this was so tasty! Moving it into high rotation on menu planning. thanks!
Jeanette Thulin says
There are a number of recipes that I would like to copy,but I do not want all the
pages & pages of coments that follow the recipe. Any way of eliminating them?
If you click the little “print” icon next to the recipe, it’ll open up just the recipe in a new tab (or window) for you. Thanks for reading and commenting! :)
I made this for dinner Monday night and my husband raved! Definitely a keeper! I had some leftover corn tortillas in the fridge, so on a whim I sliced them up into strips and fried them, and we sprinkled them on top of the chicken. It was awesome!
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This is my first time seeing this recipe and I think I may have to join all the rage!
I just made this and posted about it on my blog. It was awesome – we ate it with tortilla chips and loved it! Thanks so much
I’ve been lurking on your blog for a while, but just wanted to say that this looks great and I was *just* looking for a Mexican-chicken recipe and this looks like a winner!
I’ve been warming up o the idea of buying a crock pot. And I think this recipe just sealed the deal. Sounds amazing.
.-= Eliana´s last blog ..Sweet Melissa Sundays – Lemon Walnut Sour Cream Pound Cake =-.
I stumbled on your site, saw this recipe and promptly tried it for dinner. I confess to two changes – I used some thighs and some breasts because I didn’t have enough of each and I skipped the sour cream at the end because I was out and never made it to the store. It was amazing! The family requested it go on the dinner rotation list. Thanks for sharing!
.-= marcella´s last blog ..Ad Hoc Buttermilk Fried Chicken =-.
Alison @ Hospitality Haven says
Interesting!! I never would have thought of that either, but as you say, it’s delicious! Might try it sometime. :)
I have also wanted to try this out but was iffy about the cream of soup and salsa. Thanks for the great review!!
.-= Sarah´s last blog ..Finding my Zen =-.
you’re right, cream of mushrrom soup and salsa doesn’t sound like it would typically go together. But your picture looks so good, I’m definitely trying this. Hopefully next weekend, after i get to the store to get some salsa. Thanks, it looks great!
.-= megan´s last blog ..Broccoli Frittata =-.