Crock Pot Creamy Chicken Salsa recipe

Crock Pot Creamy Chicken Salsa

  • Author: Arlene Mobley - Flour On My Face
  • Prep Time: 8 Minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 8 minutes
  • Yield: 6 Servings 1x
  • Category: Main Dish
  • Method: Slow Cooker
  • Cuisine: Mexican


Crock Pot Creamy Chicken Salsa makes a great dinner. If you love chicken salsa you are going to love this creamy version served over white rice. You only need a couple of ingredients to make this awesome meal.



  • 1.5 lbs boneless skinless chicken breasts (about 2 medium breasts)
  • 16 oz jar of salsa
  • 1 envelope taco seasoning
  • 1/2 cup sour cream
  • black beans
  • cooked long grain white rice
  • shredded cheese
  • extra salsa (optional)


  1. Place the boneless chicken breasts in the crock pot. Dump the jar of salsa in and sprinkle the taco seasoning over the salsa.
  2. Mix the taco seasoning in as much as you can.
  3. Place the lid on the crock pot and cook on low for 4 hours.
  4. After 4 hours or when the chicken breasts are cooked to an internal temperature of 165 F. or higher remove the chicken breasts from the crock pot and place on a plate. Use two forks to shred the chicken meat. Put the shredded chicken back into the crock pot and mix well to combine with the sauce.
  5. Using a large spoon carefully mix in the sour cream.
  6. Serve the crock pot creamy chicken salsa over cooked white rice with black beans.
  7. Sprinkle shredded cheese over the top and serve.


  • Calories: 337

Keywords: Crock Pot Mexican recipes, Chicken Salsa, Crock Pot Chicken recipe

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