Crockpot Salsa Chicken

Working from home has its perks — like not being too tired to cook (wait, I use that excuse sometimes… anyway…).

Yes, I’m loving our crockpot right now. Set it and forget it! And since I’m home during the day I don’t have to worry about it burning down the house (although there was that one time when I was cooking beans on the stove… again, moving on…).

This has to be one of the easiest and most yummy dishes I’ve made… ever. If your taste buds crave Mexican food, you won’t ever need to go to a restaurant for delicious Mexican-style food again. Oh, and this lasted almost the entire week. Amazing.


Inspired by this recipe, I threw into the slow cooker:

  • two pounds of chicken breast (from the Fresh Market — love that the meat comes in brown paper packaging!)
  • about 1/4 of the large container of On The Border medium salsa
  • 1 package of McCormick original taco seasoning

The chicken cooked on low for about 6 hours, with the occasional stir.

Right before serving, I mixed in one small container of Greek yogurt (you can also use sour cream, but yogurt is better for you!).

it’s not the prettiest dish, but it sure does taste good

Served with rice and black beans!

Have you made Mexican food at home? What are your favorite Mexican-inspired recipes?



Filed under married life, Recipes

16 responses to “Crockpot Salsa Chicken

  1. Darrell

    Get some Anasazi beans from (Adobe Milling Co., Dove Creek, Colorado). Also get some of their bacon bean spice (their chiles and other spices rock too). Put a 1 lb pkg of the anasazi beans in the crock pot, along with 6 or 7 cups water, 3 tbs of the bacon bean spice, a chopped onion, some garlic, some chile pequin or red pepper flakes if you like, and a ham bone, or use ham hocks or such. Let it run on low for about 8 hrs. Serve with flour tortillas and shredded cheese, or with cornbread. Great stuff!

    I love my crock pots.

  2. Pingback: Instapundit » Blog Archive » RECIPE: Mexican Crockpot Chicken. It’s a little early for me to fire up the slow cooker — I like …

  3. Make it pretty by adding some “seasoning mix” A frozen blend of chopped onion, pepper and celery. Cheap and it flavors and colors your visual delights.

  4. My wife makes Salsa Chicken in the 6 qt crock pot.
    2-3 lb boneless skinless chicken (breasts or thighs)
    1/2 gallon(ish) Pace mild salsa
    2-3 cans corn (drained)
    2-3 cans black beans (drained)
    1-2 Tbsp cumin
    garlic powder or oregano if you feel like it

    Cook it on low 6-8 hours, then pull the chicken out and shred it with forks (or take a butcher knife, cut it into 1/2 to 3/4 inch strips across the grain then squish it with the flat of the blade).

    Put the chicken back in, (optional) cook for 1/2 hour or so, then add about a cup or 2 of bulgur. Cook for another 1/2 hour or so, until the bulgur is done.

    It makes great leftovers.

    Also, take a can of chipotles in adobo sauce, blend it up, and put it on the table for those that want extra hotness and good, smoky chipotle flavor. A little goes a long way, so the chipotle/adobo will be around for a couple of weeks (depending on the household).

    The chipotle/adobo goes well with raspberry jam/preserves, too, but that’s another recipe.

  5. Pingback: Instapundit » Blog Archive » RECIPE: Mexican Crockpot Chicken … | chicken

  6. Wendy J

    Lyndsi, I was going to try your Mex chicken dish, but I have a question. In the photo, the chicken looks shredded so when does this happen? Is the chicken already cooked and shredded when you put it in the crock pot or do you put the whole uncooked breasts in the crock pot with the other ingredients and then cook for 6 hours? Sure looks yummy!

    • Hey Wendy!

      Put the whole uncooked chicken breast(s) in there. I shredded the chicken after it was cooked but before I added in the sour cream so that it would be mixed well.

      The slow cooker kind of breaks down the meat for you (which is why I decided to just go ahead and shred it). Hope you like it! My husband says this is the best recipe I’ve made since we’ve been married. 🙂

  7. Pingback: Mexican Crockpot Chicken | Lyndsi & David | mexicanismos |

  8. michael

    Is the 1 cup Cream Of Chicken soup condensed or regular strength?

  9. Jose

    As a Mexican.. I am insulted that you would try to pass this off as Mexican food. This is completely American style cooking. We do not use taco seasoning packets, canned soups and that nasty OTB salsa in our cooking.

  10. Bart

    Not only do we try to pass things off as Mexican food, but we stole Texas too.

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