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A simple, flavorful slow cooker chicken recipe made with salsa and taco seasoning, finished with sour cream for a creamy, bright sauce. Perfect for tacos, bowls, nachos, and meal prep with minimal hands-on time.

Ingredients

Scale
  • 2 pounds boneless, skinless chicken breasts (or thighs)
  • 1 packet (about 1 ounce) taco seasoning
  • 1 16-ounce jar of your favorite salsa
  • 1/2 cup sour cream (added off the heat at the end)

Instructions

  1. Spray the inside of a 6-quart or larger slow cooker with cooking spray.
  2. Place the chicken breasts in a single layer in the slow cooker.
  3. Sprinkle the taco seasoning evenly over the chicken, then pour the salsa on top.
  4. Cover and cook on high for about 3 to 4 hours if using fresh/thawed chicken, or on low for about 8 hours if cooking from frozen. Start checking for doneness after about 3 hours on high.
  5. Check that the chicken is cooked through (internal temperature 165°F, no pink inside, juices run clear, and it shreds easily).
  6. Turn off the heat or set to Keep Warm, then shred the chicken in the slow cooker using two forks or a stand mixer on low speed for 20–30 seconds. Let it sit for at least 15 minutes to absorb the juices.
  7. Off the heat, stir in the sour cream until the sauce is smooth and creamy.

Notes

Use Greek yogurt as a sour cream substitute if needed; add off heat to avoid curdling., Choose salsa heat level to suit your family’s preference or add extra chili powder or jalapeños for more spice., Avoid overcooking to prevent dry chicken; check internal temperature and doneness early., Leftovers store well in the fridge up to 7 days or can be frozen; reheat gently with a splash of salsa and sour cream to refresh., Works well with boneless skinless thighs as an alternative to breasts for juicier meat., Can double the recipe if slow cooker is large enough, adjusting cooking time accordingly.

Nutrition

Find it online: https://gingerbaking.com/creamy-salsa-chicken-slow-cooker-barefoot-in-the-pines/