Slow-cooker Salsa Chicken

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2 lbs. (32 oz.) chicken breasts, boneless and skinless

1 cup salsa, homemade or purchased

1 cup petite diced canned tomatoes (choose low-sodium)

2 tbsp. taco seasoning

1 cup onions, diced fine

1/2 cup celery diced fine

1/2 cup carrots, shredded

3 tbsp. sour cream, reduced fat


1. Place the chicken in a slow cooker. Sprinkle the taco seasoning over the meat then layer the vegetables and salsa on top.

2. Pour a half cup water over the mixture, set on low and cook for 6-8 hours. The meat is cooked when it shreds or reaches an internal temperature of 165°F. When ready to serve, break up the chicken with two forks then stir in the sour cream.

Bon Appetit!

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