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Salsa Crock Pot Chicken

If you aren't in the mood for tacos, you can simply place each breast over cooked rice adding more salsa from the pot on top as well.

Serve with a mixed green salad.
Left overs are great for Tortilla Soup. Shred chicken and remaining salsa, beans, tomatoes and corn – freeze for later – add chicken broth when heating soup. Serve with nachos!"

Ingredients

4 boneless chicken breasts
1 package taco seasoning
1 jar salsa 16 oz.
1 can kidney beans 15 oz. drained
1 can Mexican style stewed tomatoes
1 can kernel corn 15 oz. drained
Crispy taco shells or flour tortillas
Shredded 4 Cheese Mexican
Sour cream


Instructions

Sprinkle each chicken breast with taco seasoning - covering all sides of chicken. Place chicken breasts in crock-pot and cover with salsa, beans, tomatoes and corn.

Cook on HIGH for 5 hours. Take chicken from crock pot and shred with a fork. Fill crispy or soft shells with the chicken, adding more salsa on top from crock pot, cheese, sour cream and enjoy.

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Servings

no serving information available

Nutritional Information
Per Serving

no nutrition information available