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Crock Pot Creamy Chicken Salsa recipe

Crock Pot Creamy Chicken Salsa

Arlene Mobley - Flour On My Face
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.
5 from 1 vote
Prep Time 8 mins
Cook Time 4 hrs
Total Time 4 hrs 8 mins
Course Main Dish
Cuisine Mexican
Servings 6 Servings
Calories 199 kcal


  • 1.5 lbs boneless skinless chicken breasts about 2 medium breasts
  • 16 oz jar of salsa
  • 1 envelope taco seasoning
  • ½ cup sour cream
  • black beans
  • cooked long grain white rice
  • shredded cheese
  • extra salsa optional
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  • Place the boneless chicken breasts in the crock pot. Dump the jar of salsa in and sprinkle the taco seasoning over the salsa.
  • Mix the taco seasoning in as much as you can.
  • Place the lid on the crock pot and cook on low for 4 hours.
  • 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.
  • Using a large spoon carefully mix in the sour cream.
  • Serve the crock pot creamy chicken salsa over cooked white rice with black beans.
  • Sprinkle shredded cheese over the top and serve.


Serving: 1Serving | Calories: 199kcal | Carbohydrates: 9g | Protein: 26g | Fat: 7g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 83mg | Sodium: 1150mg | Potassium: 662mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1064IU | Vitamin C: 6mg | Calcium: 49mg | Iron: 1mg
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