Description
Slow cooker salsa chicken made with taco seasoning, salsa, and sour cream. Perfect for taco night, burrito bowls, or enchiladas!
Ingredients
Scale
- 2 lbs boneless skinless chicken breasts
- 4 tablespoons taco seasoning
- 1 16 oz jar salsa
- 3/4 cup sour cream
Instructions
- Step: Spray the insert of a 6 qt or larger sized slow cooker with cooking spray.
- Step: Place the chicken breasts into the crock of the slow cooker.
- Step: Sprinkle on your taco seasoning and pour the entire jar of salsa over the top.
- Step: Put on the lid and cook on high for 3-4 hours, depending on the size of the chicken breasts and the cooker you’re using.
- Step: Check for doneness around hour 3. The chicken is done when it registers 165° on a meat thermometer.
- Step: Once cooking has finished, using two forks, shred the chicken.
- Step: Turn off the slow cooker or leave it on the “Keep Warm” setting and allow the shredded chicken to sit in the juices for at least 15 minutes.
- Step: Add in the sour cream and stir until well blended.
- Step: Serve with tortillas for slow cooker tacos, or as a topping for nachos, or a filling for burritos.
Notes
You can use boneless chicken thighs as an alternative. If using frozen chicken, cook on low for approximately 8 hours and ensure internal temperature reaches 165°F.
- Prep Time: 5 minutes
- Cook Time: 3 hours
- Category: Lunch/Dinner
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 173 kcal
- Sugar: 2 g
- Sodium: 534 mg
- Fat: 6 g
- Saturated Fat: 2 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 73 mg
Keywords: slow cooker, salsa chicken, shredded chicken, taco filling, Mexican