Slow Cooker Salsa Chicken (VIDEO) By Kelly Miller • May22,2019 • Updated June 12, 2019 • 145 Comments 637.9K 1.7K Jump to Recipe Jump to Video Slow Cooker Salsa Chicken is the perfect easy weeknight meal! Chicken in the Crockpot with salsa, cream of chicken soup, and taco seasoning and then sour cream added before serving. Perfect over rice or in wraps! This Slow Cooker Salsa Chicken recipe was originally posted on Mostly Homemade Mom waaaaaay back in February 2012! It has since been pinned and over 630,000 times on Pinterest – and I’m ashamed to say its taken me until now, 7 YEARS LATER, to actually update this post. I had shared this recipe back when I was still teaching elementary school and this little blog was a just a fun hobby for me. I’m a pretty creative person and this was a way to explore my creativity, while feeding my family some new dinners and treats along the way. At the time, a fellow blogging friend of mine sent me an email congratulating me on this Slow Cooker Salsa Chicken pin from my site had taken off and gone viral. My response to her was hilarious, “I’ve never heard of Pinterest, what is it?” ??? If it wasn’t for this delicious chicken recipe, I’m not sure I would have ever explored food blogging as a full-time job. I’m so thankful I did and that I get to share yummy ideas with you now as a career – I still have to pinch myself sometimes that this is my job! What kind of salsa is used in this recipe? Your favorite brand of chunky salsa works best. I use mild, but feel free to use medium or hot salsa if you’d like. Can this be frozen before cooking? Like a make-ahead freezer meal? Yes! Freeze chicken along with taco seasoning, cream of chicken soup, and salsa in a large ziploc freezer bag. Thaw in the fridge overnight before proceeding with the rest of the recipe. How to make Slow Cooker Salsa Chicken: In a bowl, mix together salsa, cream of chicken soup, and taco seasoning. Pour mixture over chicken in a Crockpot. Cover and cook. Shred chicken with two forks. Stir in sour cream before serving. How is this served? I always serve this chicken either in flour tortillas as wraps/burritos, or over steamed rice. We like it plain in our wraps, but you could top it with shredded cheese or extra salsa or sour cream. Can this recipe be doubled? Yes! Just double ALL of the ingredients and check to make sure chicken is cooked through at 4 hours. Can leftovers be frozen? Yes! Be sure to allow the chicken to fully cool to room temperature before freezing. More favorite slow cooker chicken recipes: Chicken Tater Tot Casserole in the Crockpot Crockpot Chicken and Wild Rice Casserole Crockpot Buffalo Chicken Stew Tuscan Slow Cooker Chicken Thighs If you liked this recipe for Slow Cooker Salsa Chicken, leave a comment and a rating below this post! Slow Cooker Salsa Chicken Slow Cooker Salsa Chicken made with chicken breast, cream of chicken soup, salsa, taco seasoning, and sour cream. 4.36 from 42 votes Print Pin Rate Course: DinnerCuisine: AmericanKeyword: slow cooker salsa chicken recipe Prep Time: 10 minutes minutesCook Time: 4 hours hours Servings: 8 servings Calories: 143kcal Author: Kelly Miller Ingredients▢ 1 cup salsa▢ 10.5 oz can cream of chicken soup▢ 1 oz packet taco seasoning▢ 4 boneless skinless chicken breasts▢ 1/2 cup sour cream▢ flour tortillas or steamed rice InstructionsIn a bowl, stir together salsa, soup, and taco seasoning.Place chicken in a Crockpot.Spread salsa mixture evenly over chicken.Cover and cook on high for 4 hours or on low for 6 hours.Remove lid and shred chicken with two forks.Stir in sour cream. Serve warm. Video NutritionCalories: 143kcal | Carbohydrates: 7g | Protein: 14g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 47mg | Sodium: 860mg | Potassium: 341mg | Fiber: 1g | Sugar: 3g | Vitamin A: 665IU | Vitamin C: 3.1mg | Calcium: 34mg | Iron: 1mg Tried this recipe?Follow me @mostlyhomemademom or tag #MostlyHomemadeMom! 637.9K 1.7K
The Harried Mom says February 23, 2012 at 2:42 pm This looks delish. You should come and link up your recipe at my weekly Crock Pot Buddies Blog Hop – which opens every Thursday at http://www.theharriedmom.com I hope you'll come and share this recipe! Reply
Carol says February 23, 2012 at 10:16 pm This looks great – will have to try this and add it to my Monthly Menu for March – Love things that are EASY! Thanks for posting – if you get a chance I'd love for you to come over and check out my blog athttp://cdm-arewethereyet.blogspot.com/ Thanks!Carol Reply
Cherry says February 24, 2012 at 3:30 am Found your recipe through Delightfully Inspiring Thursday – looks so easy, and so delicious! Reply
Miz Helen says February 26, 2012 at 10:33 pm Kelly,This is a great recipe that we will really enjoy. It is going on my menu very soon! Thank you so much for sharing with Full Plate Thursday. Hope you have a great week end and come back soon!Miz Helen Reply
Melanie @ bear rabbit bear says February 28, 2012 at 3:37 pm Slow cooker recipes are the best!! Happy to have you at Things I've Done Thursday! http://www.bearrabbitbear.com Reply
Mrs. Jodi Weber says March 7, 2012 at 6:13 pm If I use frozen chicken breasts, do they need to cook longer than four hours? Reply
Kelly says March 17, 2012 at 7:02 pm Nope. I've used Old El Paso brand mostly because I was able to get it cheap, but when I made it this past week I used the Great Value Brand from Walmart. Hope that helps! Reply
danilove. says March 21, 2013 at 11:59 pm Mine is still runny after 4 hours of cooking on low. Is there anything I can do to fix it? Reply
Nadia says March 17, 2012 at 8:15 pm I made this last night for dinner and my family absolutely loved it. Thank you so much for the recipe! Reply
Nicole says March 18, 2012 at 11:30 pm I just have to comment anytime I see something that says you can use frozen chicken or other meats in a slow cooker. You really shouldn't. The time it takes the meat to thaw before cooking allows bacteria to grow and you can get sick. Reply
Kelly says March 19, 2012 at 12:06 pm Chicken needs to reach temps between 40 and 140 degrees (F) to grow that nasty bacteria that can make us sick. Slow cookers on the low setting cook at minimum 160 degrees and on the high setting cook at minimum 200 degrees. I feel safe cooking frozen chicken in my slow cooker, but if you are not certainly thaw or use fresh chicken. Reply
cook.eat.write. says November 20, 2012 at 4:32 am Nicole is correct. While the temperature inside the crockpot reaches 160-200 degrees, the internal temperature of frozen chicken takes much longer to reach that temperature; this prolonged exposure to the temperature danger zone is what enables bacteria to grow. Also, keep in mind: A high temp can kill bacteria, but many foodborne illnesses are caused not by bacteria, but by the toxins released by the bacteria, which can't be destroyed by any means and render the food inedible. All that to say: This sounds delicious, and I would certainly try it, but I'll use thawed chicken breasts. Reply
shercobia says March 25, 2012 at 7:16 pm This sounds great but is your cream of chicken the 10 oz. or family size Reply
Tracy K says March 26, 2012 at 2:22 pm This sounds so yummy, have you tried it with the reduced fat soup?? I am going to try it today… Reply
Kelly says March 26, 2012 at 3:54 pm I haven't tried it with the reduced fat soup. Let me know how it turns out! Reply
Michelle Bennett says March 26, 2012 at 9:57 pm I've got it in the crockpot today. 🙂 Hoping it turns out just as good as everyone says it is! 🙂 Reply
Triny Kay says March 27, 2012 at 12:10 am i made it with the reduced fat soup….and it was great =) i also added a bit more sour cream (because i really like sour cream) they turned out yummy!! i also thought that next time i make them i may add some velveeta cheese to it….. Reply
Skye says March 30, 2012 at 4:33 am I made it and added cooked rice at the end with the sour cream it was delicious!! My family can't wait for me to cook it again! Reply
heather says April 13, 2012 at 4:13 pm I was thinking about doing that myself…I'm cooking this recipe tonight!!! Reply
Skye Burcham says January 6, 2013 at 2:47 am Hey my name is Skye too lol..haven't met many people with that name and have it spelled the same too 🙂 and I am sooo gonna try this recipe..it sounds yummy! Reply
Girl Bleeds Green says April 1, 2012 at 5:12 pm Throwing this in the crock pot in t-minus 5 minutes. I cannot wait! Reply
christynek says April 3, 2012 at 10:22 am I am living in dorms now with limited stuff to use (aka no slow cooker) Can I put it in the oven for a certain amount of time does anyone know? I reeeeally want to make this for a dinner I have coming up. Reply
Life With Lucy says April 6, 2012 at 5:05 am This seriously looks SO delicious. I feel like I've pinned it numerous times but I'm so afraid of losing it! Thanks so much for sharing! Reply
linzlou4444 says April 8, 2012 at 4:33 am I cooked this the other night and it was great. However, it was even better with the addition of 1/2-2/3 of a block of regular cream cheese. Although it makes the recipe even worse for you than it already is, it added a lot. Also, adding a sprinkle of ground cumin, chili powder, and salt brings out a lot of flavor. All in all… a great recipe…Thanks for the share! 😀 Reply
Kassie says April 9, 2012 at 12:46 am It the chicken is frozen does it still need to cook for 4 hours or more? Reply
veghead says April 10, 2012 at 5:24 pm Found this on pinterest, it's all over!! So easy, thanks. Reply
Family of Friends says April 12, 2012 at 5:19 pm Making this today!! It smells wonderful. Thank you so much for posting this. We are so excited to eat it. Reply
heather says April 13, 2012 at 5:25 pm I am making this tonight, however, not enough time to do with slow cooker or with fresh chicken breasts, so i am going to try this with canned chicken breasts and all the other ingredients on the stovetop on low while i sleep before going into work…i'll let you know how it turns out (and BTW, i'm adding rice to the wrap!!) Reply
mary says May 18, 2012 at 1:30 am did yours work on low? i was just about to do that same things! Reply
JeriMc says April 13, 2012 at 8:00 pm Can you use something other than condensed chicken soup to make it gluten free? Reply
laura says May 3, 2012 at 11:23 pm http://www.food.com/recipe/condensed-cream-of-chicken-soup-substitute-gluten-free-384201#ixzz1tqqPz23F Reply
Unknown says April 15, 2012 at 6:13 pm Just put this in the crock pot and it already smells wonderful! such an easy recipe! Reply
Jill says April 19, 2012 at 6:17 pm im throwing this in the crockpot right now and adding some black beans and frozen corn took like 2 minutes!! im excited for the outcome! Reply
Dawn G Designs says April 20, 2012 at 11:43 am Oh my it was soooo delicious!! I made it for dinner one night and my family tore it up! I also made it for a pot luck lunch my husband had at work and everyone wanted the recipe! I found the recipe on Pintrest! Thanks for sharing and I'm joining your blog today! I have already planned to use more of your recipes. Thanks Reply
Tilbechick says April 29, 2012 at 10:20 pm This was really great, I found it on Pinterest too! I was going to wait and make it for Cinco de Mayo but I was too anxious to wait. Hubby LOVED it. It makes a lot for just the two of us so I'll be sharing the leftovers, not a bad thing though! Reply
Sara says May 8, 2012 at 5:37 pm I saw this on Pinterest and just knew I had to make it. Got rave reviews from the hubby. Can't wait to try out some more crock pot recipes soon. Reply
MrsBrown730 says May 15, 2012 at 9:31 pm I am making this right now and I should of asked sooner. When adding the soup… do you make it soup first or just the contents of the can? I added half a can of water and it seems really runny. I tried adding rice to thicken it and even cheese… is there anything else I could do? Reply
Marinewife&ProudMommy says May 30, 2012 at 6:04 pm No you don't add water.You just put the soup in there. Reply
The Williams Brothers says May 17, 2012 at 1:21 am My entire family LOVED this!!! That never happens. This will certainly go down as a favorite that will be added to our rotation. Thank you! Reply
alwayslol says May 20, 2012 at 11:29 pm Great! I substituted Greek Yogurt for the sour cream for a fat free, high protein alternative and served it over mashed potatoes. It was great! Thanks! Reply
Meagan says May 21, 2012 at 10:58 pm i am making this for about 6 people, would you recommend me doubling the recipe or is there plenty for everyone? Reply
Holly Carlson says June 5, 2012 at 9:18 pm Do you add the sour cream in at the same time as the soup and salsa?Thank you. Reply
Marcia Paquette says June 14, 2012 at 6:18 pm just tried it… love it! I served it with Monterey jack cheese. plated the wraps, topped with cheese… 30 sec in microwave and walaaaa Reply
Kathleen @ theModernMrsSmith.com says June 18, 2012 at 2:05 am Hi Kelly- just wanted to share that this was not only a hit in my house but I pinned it to my crockpot recipes board on Pinterest (http://pinterest.com/modernmrssmith/recipes-crock-pot/) and as of tonight, 874 people repinned it and 90 people "liked" it. By far my favorite recipe I've found so far — please share more! :)))) KathleenTheModernMrsSmith.com Reply
Kelly Jo says June 20, 2012 at 2:21 pm I just noticed my drumsticks ( I didn't have breast) had skin on it… I hope it still comes out good!!! I normally just buy boneless and skinless, I think I should have paid more attention before just grabbing the bag. lol thanks for the recipe Reply
Kelly says June 25, 2012 at 11:08 pm I made this today and it turned out AWESOME! I was only making this for two people (and I have a small crock pot), so I halved the recipe; we still had some leftover. I threw in some chili powder and cumin and served it up taco/burrito style with cheese, lettuce, and onions. I totally forgot to add the sour cream in the end, but it still was delicious. Thank you so much for the recipe! Reply
sheri says July 5, 2012 at 10:35 pm We are going to try this for our camping trip ghis weekend. It sounds delicious. Reply
Leslie says July 11, 2012 at 2:19 am This looks so easy and delish! Those are flavors that you can't go wrong with! I found you on Pinterest…very yummy blog you have!!Blessings,Leslie Reply
Amy Hayden says July 15, 2012 at 8:04 pm We added Cholula hot sauce and then served it as a dip with tortilla chips, also when we ate it in a tortilla, we put lettuce and taco sauce on it— very delicious!!! Reply
MByrd says July 18, 2012 at 12:36 pm Yum! I made this last night for dinner and it was a huge hit with my husband… And even my Mom who stopped by! I cooked mine on low for 8 hours and halved the recipe since there are only two of us. There isn't much leftover, but I will definitely re-heat for lunch today! Thanks for sharing on Pinterest! Delish! 🙂 Reply
Kathleen says July 18, 2012 at 2:10 pm Has anyone tried making these up and freezing them for a quick grab and go lunch?? Reply
Amy says August 30, 2022 at 10:15 pm Yes I have frozen it and pulled it out to defrost and warm for lunch or quick weeknight supper. Works really well! Reply
Ann says August 7, 2012 at 4:01 pm Here's living proof that you can't screw this up: I threw it over a pound of frozen chicken. I didn't have taco seasoning, so I just used Cajun Seasoning and threw in some cumin with it. Then I forgot to read the instructions and put the sour cream in with everything else (this I will remember NOT to do because it just liquified), then I didn't have cream of chicken soup so I looked up substitutions and used a can of low sodium chicken broth with 2 tbsp of corn starch (I don't actually recommend doing that, it was too watery). Even with all these adjustment, my husband still scarfed it down and asked me to make it at least once a week! Reply
Kelli says August 10, 2012 at 5:12 pm This is what's for dinner tonight! Just put it in the crockpot, and I'm looking foward to dinner tonight. I hope that my kids like it. Found this on pinterest btw. Thanks! 🙂 Reply
Kelly says August 15, 2012 at 10:27 pm I'm thinking of making this for a beach trip I am going on with my bf and his family. There are 6 of us…do you know how I would go about doubling the recipe? Thanks!! Reply
Angie Ellis says August 19, 2012 at 4:37 am We eat this all the time… We use cream of mushroom iad of cream of chicken and we mix in 3 cups of plain white rice for more texture…. DELICIOUS!!!!!! a family favorite. Reply
LeighAnne Wilson says August 21, 2012 at 3:13 pm Angie, I am assuming you precook the white rice? And do you add it at the beginning or the end of the cook time? Thanks! Planning to try this tonight 🙂 Reply
prairiemomma1 says August 28, 2012 at 2:09 pm This is on the menu for tonight! I made cream of chicken soup, with butter, flour, milk, and chicken broth…it adds to the prep time, but we don't eat processed foods. I'm using homemade salsa from my dad's garden. It smells absolutely wonderful cooking! It was still super easy and less than 20 minutes prep work! Reply
Julie says September 2, 2012 at 11:50 pm I found this on Pinterest and made it for dinner tonight. It was great, except it was a little too salty. Next time we'll use reduced sodium taco seasoning and/or reduced sodium cream of chicken (if they make it). Thanks! Reply
JuneBug says September 9, 2012 at 3:56 am Just shared this recipe on my blog with a couple modifications. Love, love, love it!!! http://foreveryoung-junebug.blogspot.com/ Reply
PDroddy says September 11, 2012 at 10:48 am The whole family loved it. My finicky two and four year olds even gobbled it up. So easy for a working mom too. I have tried lots of new crock pot recipes that haven't turned out so great. This one is awesome though! Reply
Holli Nixon says September 12, 2012 at 9:03 pm Holy yumminess Bat Man! I added 1/2 block of cream cheese and this was the best stuff ever!! Reply
Beth says September 16, 2012 at 1:53 pm I'm making this today! I've been drooling over this recipe since I found it on pinterest a few months ago. I'm so excited to taste it!Thank you! Reply
Kelli says September 17, 2012 at 1:36 pm I found this recipe on Pinterest, and have it in the crockpot now as I type. Looking forward to trying it on this cool, almost-fall evening. Reply
Lexie Cope says September 17, 2012 at 7:13 pm How many pounds of chicken do you use? Four chicken breast can be anywhere from 1/2#to 4#s. I would appreciate a more concerete measurement! Thank you! I can't wait to make this! Reply
Kelly @ Semi Homemade Mom says September 17, 2012 at 7:24 pm Lexie, I've never measured chicken by weight, but if I had to take a guess I would say around 2lbs. Hope that helps! Reply
Katie says September 18, 2012 at 1:48 pm How many people does this serve? I am feeding four adults and 1 toddler tonight. How much should I make? Reply
Jewelry Bug says September 17, 2012 at 11:42 pm Made this today and it was DELICIOUS!! Of course anyone who knows me knows I always put my own twist on recipes, so it wasn't exactly the way it's written here. I used 5 or 6 boneless skinless chicken breasts (approx 2.5#), put them in a heavy cast iron enamel coated roaster, added 2 cups uncooked rice, 1 can chicken broth and 1 can chicken soup as well as onions in addition to the other ingredients. I also added a small can of green chilis and a little more sour cream then the recipe stated. Next time I might add corn, black beans and cream cheese along with everything else I used. Didn't use the crock pot but put it in the oven at 275 for 3 hours, then 300 for another hour, then mixed it all together and served on soft taco shells. It was AWESOME. I don't like spicy but my husband does. I think this could easily be adjusted with spicier taco seasoning, salsa and jalapenos. Make it as written or add your own extra ingredients to taste; it's all good and so EASY!! Reply
Elizabeth Bosse says September 26, 2012 at 9:24 pm Making this right now!!! So excited. I'm going to make rice and black beans and mix it in before serving…yum yum. Thanks for the great recipe!! Reply
Dra says October 1, 2012 at 6:57 pm This is in my crock pot as we speak! 🙂 Let ya'll know how it is 🙂 Reply
Dra says October 1, 2012 at 11:17 pm OMG this was DELICIOUS!!! I cooked on high for 3 hours and low for about an hour and a half because I wasn't ready for it after only four hours. I also added a 1/4 cup of cream cheese. YUM YUM YUM! Reply
Crafty Momma says October 5, 2012 at 3:53 pm Hi Kelly! Thanks for posting such a simple recipe! I have made this plenty of times, but recently started modifying it to suite my families personal taste, and have even come up with a lighter side version!! Come check it out, and who knows, maybe you'll stay awhile <3 – Melissa 🙂 http://craftsformommas.blogspot.com/2012/10/lighter-side-crock-pot-salsa-chicken.html Reply
Kacie Jackson says October 7, 2012 at 4:10 pm I am making this for my lunches this week, have been making real food for the last month and love it (versus my usual frozen dinner lunch). I lightened it up some, and plan on using wraps instead of tortillas. I'll just divide the mixture into 6 cups and bring that to work to heat up… thanks! 🙂 Reply
hearttfamily says October 9, 2012 at 3:35 am I made this recipe tonight – hubby & I give it two thumbs up! 🙂 Reply
Mendy Smith says October 15, 2012 at 10:17 pm So yummy even though I screwed it up just a little. It was too late in the day to use the slow cooker so I cooked my chicken in a skillet and added ingredients to that. Also I replaced the sour cream with greek yogurt to reduce calories a little and it came out great! Thanks for posting! Reply
The BLESSED Braswell's at "The Branch" says October 16, 2012 at 6:30 pm can you cook on low for 8-10 hrs. ? I work and wouldn't be able to just do the 4 hrs. during the day. Thanks Reply
Beth Fowler says December 3, 2012 at 11:02 pm did you try cooking it at that time yet? I have the same situation and would need it to cook at least 7 hours… Reply
Noelleami says October 17, 2012 at 3:50 pm Found you from Pinterest! Going to try this recipe tonight. Thank you! Reply
hannah manscill says November 5, 2012 at 11:28 pm This is really good! I also added a package of Mexican rice in with it… Yummiest! Reply
Kelly @ Semi Homemade Mom says November 12, 2012 at 11:33 pm I prefer Old El Paso brand, but you could use any chunky salsa. Thanks for stopping by! Reply
katie says November 13, 2012 at 2:11 am Delicious! I used low fat cream cheese instead of sour cream, and added it in the last hour of cooking. Reply
alisha Dennis says November 13, 2012 at 11:31 pm Making tonight Using chicken taco seasoning though Reply
Holly says November 18, 2012 at 11:48 pm Found this on Pinterest today and made it for supper tonight. Oh. My. Gosh. So good! I added a block of Velveeta cheese and we ate it as burritos. Thank you for sharing the recipe!! Reply
AllisonR says November 28, 2012 at 1:48 am This came out delicious!! I didn't have salsa on hand so I used Rotal diced tomatoes w/green chiles. Came out awesome!! Thanks for the recipe! Going in the book. =) Reply
Sheena Thomas says December 4, 2012 at 3:38 pm I added green Chiles and a can of Campbell cheedar cheese soup OMG! Reply
Sheena Thomas says December 4, 2012 at 3:38 pm I added green Chiles and a can of Campbell cheedar cheese soup OMG! Reply
Lauren Morse says December 5, 2012 at 1:54 am This was so good! Even my picky husband and five year old liked it. I used 1.5 pounds of chicken and cooked it for 8 hours on low. I blended the Pace mild salsa and soup in the blender before adding it to the crockpot, because hubs doesn't like chunks. I was able to make 8 burritos with a little chicken left over. This will definitely be on the menu again. Lauren Reply
Amanda Quartoroli says December 5, 2012 at 4:52 pm I have made this three times in the last month and I am obsessed! It's got great flavor, the chicken is sooo tender, not to mention it's a healthy dish too! My mom who is on Weight Watchers loves it because it's a filling meal with out a lot of points added to her plan. Thank you for posting this. Having it for dinner tonight actually =) Reply
Kelly Miller says January 31, 2013 at 9:28 pm I'm so glad you like it as much as we do, Amanda! 🙂 Reply
erinseclecticenergies says December 16, 2012 at 2:17 am Was looking around for a quick dinner and found this. I had cooked and shredded chicken in the freezer. After defrosting it and mixing the other ingredients in a sauce pan I had a delicious dinner. To add a bit more texture and flavor I also sauteed some green bell peppers. Wonderful! Reply
Amy Cakes says January 15, 2013 at 7:29 pm This is cooking in my crock pot right now! I added a touch of chili powder (just a tbsp from a mcormick package). I cooked mine for two hours on high, two hours on low. Only because my crockpot boils on high and after two hours the chicken was done and very soft so I didnt want to end up with mush. I plan on wrapping them up and adding some mexican 4-cheese, sticking them in the oven with a little enchilada sauce! 🙂 Reply
missmelis says January 27, 2013 at 8:48 am I'm not a big fan of chunks I'm a picky eater..does the salsa cook down or did you blend it? It looks pretty smooth in the picture I'm making this for dinner tomorrow! Reply
Kelly Miller says January 31, 2013 at 9:27 pm It really depends on the salsa that you use, I think I used Old El Paso brand and it definitely cooked down and was smooth. If you like the flavor of salsa but not the chunks, I would just substitute for picante sauce. Hope that helps! Reply
Jesse Brixius says January 31, 2013 at 8:21 pm can i substitute sour cream for Greek yogurt plz tell me soon i wanna make this tonight! Reply
Kelly Miller says January 31, 2013 at 9:25 pm Jesse, I've never done that before so if you do let us know how it turns out! Reply
Jesse Brixius says February 4, 2013 at 4:34 am hey i just want to let you know i made it with greek yogurt instead and it tasted great thanks for the recipe! Reply
Jacquie Holden says February 6, 2013 at 12:34 am I make this a few times a month and my whole family loves it!! Thank you for such an amazing recipe! Reply
Tricia says February 15, 2013 at 4:47 am Can't wait to try it! If you want a really fast way to shred your chicken try putting it in your mixer for about thirty seconds. It shreds so fast you actually have to keep an eye on it to make sure it doesn't shred too much! Reply
Tamara says March 5, 2013 at 4:54 pm Yummy and easy! We served ours on plain white rice with tortilla chips! Even made our own salsa. Top with cheese! Tastes like Mexican chicken casserole! Reply
Natalie Diaz-Kincaid says March 10, 2013 at 3:51 am We love this recipe in my house!! I make my own taco seasoning and we use the low fat soup and sub plain greek yogurt for the sour cream! It is SO stinkin' good!! 🙂 Reply
Jessica O'Brien says March 23, 2013 at 12:58 am I was trying to figure out how I came across your blog and now I know! It was this recipe. I found it on Pinterest. Literally my very first crock pot meal and it was a success! I used Greek yogurt instead of sour cream because we didn't have any at the time but still so good! I will definitely be trying more of your crock pot meals in the near future! Lots of mouths to feed around here and unfortunately, not a lot of time to cook. 🙁 Reply
Sarah McLoud says April 4, 2013 at 4:58 am can you taste the sour cream. my son is very picky, and this dish looks delicious. Reply
Shanna says April 14, 2013 at 6:01 am This meal is so easy and so delicious! Thank you so much for sharing! This is now my absolute favorite Crock Pot meal. Anyone thinking about making this should do it. Right. Now. Reply
SheSeams SewDressy says April 24, 2013 at 4:43 pm So So So good!:) Husband loved it and he is VERY picky! I've made this two times now! Reply
Katherine Schaefer says June 3, 2013 at 3:14 pm Any idea what size slow cooker this is for?? Mine is Gigantic!! Reply
Kelly Miller says June 3, 2013 at 3:26 pm Katherine, I use my large oval 6 quart crockpot. I hope that helps! Reply
Christa says June 16, 2013 at 12:52 am Kelly, I wanted to let you know that my house loved your Slow Cooker Salsa Chicken recipe and I featured it on my blog FoodToTheMax at http://foodtothemax.wordpress.com/2013/05/07/slow-cooker-salsa-chicken/. 🙂 Thanks! Reply
Jamie Temple Evans says July 23, 2013 at 2:59 pm I have always been a little hesitate when it comes to new recipes but this one is AWESOME! I love it and so does my husband! There hasn't been a recipe from this blog that we didn't like yet! Yummy! 🙂 Reply
Nancy Stevens says July 29, 2013 at 11:02 pm This was an instant hit with the whole family! Thank you so much for sharing this easy and delish recipie!!! Reply
Amy Allshouse says September 11, 2013 at 6:55 pm Do I have to add a can of water too? Is it really ok that the breasts are frozen? Reply
Kelly Miller says September 11, 2013 at 9:31 pm Amy don't add water, just what's listed in the ingredients. If you're worried about the frozen chicken, just thaw them under running water before putting them in. I've cooked them from frozen many times though and it turned out just fine. Hope you enjoy it! Reply
Kelly Miller says September 11, 2013 at 9:32 pm Aww Jamie I just saw your comment now, you're too sweet! 🙂 Reply
Amy Allshouse says September 12, 2013 at 3:46 pm I followed the recipe exactly and I did use frozen breasts and it was perfect, delicious and my husband and daughter loved it just like everyone else said. I also used greek yogurt instead of sour cream because I always do that. We ate it over rice. SOOOOOO yummy. Thank you!!! Reply
Kelly Miller says September 12, 2013 at 5:37 pm That's great Amy! I'm so happy your family liked it. 🙂 Reply
Kelsey Peterson says September 17, 2013 at 9:50 pm My fiancee is wondering if it would be possible to replace the chicken with beef of some kind. What are your thoughts and how would you do it? Reply
Yvonne Burge-Walker says January 1, 2014 at 10:10 pm I'm sure you could probably cook it on low for that long, rather than high for 4 hours. Reply
Yvonne Burge-Walker says January 1, 2014 at 10:10 pm I'm sure you could probably cook it on low for that long, rather than high for 4 hours Reply
Ashley Draybuck says January 21, 2014 at 5:31 pm Has anyone tried doubling this recipe? I was thinking about making this for a party this weekend but I would need more than 6 servings. Reply
Kendrahoo.com says March 2, 2014 at 12:36 am Yes. Doubling works great! Just make sure to double the whole recipe, not just the chicken. Made that mistake once, ended up too dry! Reply
Kendra says April 13, 2014 at 7:30 pm I had it on low for about 6 hours. It turned out amazing. Reply
Ann says April 16, 2014 at 2:11 am So basically cook it as long as you would when it's not doubled? Thanks! Reply
Taylor says January 15, 2019 at 11:29 pm Any chance someone has converted this to an Instant Pot recipe? I love it and have made it several times but I would love to be able to cook it faster! Reply
Paul says May 22, 2019 at 3:57 pm This has been one of our family favorites (and one of Kel’s most popular posts) for the better part of a decade. There’s a reason; it’s delicious and consistently delicious. Reply
Peter Wolynec says June 12, 2019 at 2:17 pm @Kelly, Where does all the fat in this recipe come from? 27 g of fat seems like a lot considering the ingredients and that it is one serving of 8. Some obviously comes from the sour cream, and a couple more grams of fat from the cream of chicken soup–I am just wondering, as a nutritionist, are you sure these numbers (27g of fat per serving) are accurate? Reply
Kelly Miller says June 12, 2019 at 2:48 pm Hi Peter! My nutrition information is automatically populated through my recipe card program, I had the amount of the can of chicken soup waaaay off – ha! It should be more accurate now. 🙂 Reply
Jordan says November 2, 2021 at 4:37 pm I originally pinned this recipe YEARS ago and have continued making it for friends and family since. It’s so easy and so yummy! Kids and adults alike always devour this when I make it. Reply
Lindsay says March 29, 2022 at 7:53 pm This is my second time making this. So good. This time I’m adding corn to it towards the end once I’ve shredded the chicken. I absolutely recommend this recipe… Reply
Holly says September 21, 2022 at 6:31 pm I’ve been making it since 2012! Everybody loves it. I add 4pm cream cheese at the end. My granddaughter sometimes adds corn and black beans when serving over zoodles. Good with Scoops w/ sides of diced fresh tomatoes, sour cream, cilantro. Love it! Reply