Number of Servings: 6

Ingredients:
4 boneless, skinless chicken breasts
1 cup salsa
1 package reduced sodium taco seasoning
1 can reduced fat cream of mushroom soup (condensed)
1/2 cup reduced fat sour cream

Directions:
Add chicken to slow cooker.
Sprinkle taco seasoning over chicken.
Pour salsa and soup over chicken.
Cook on low for 6 to 8 hours.
Remove from heat and stir in sour cream.
Serve with rice.

Nutritional Info
Servings Per Recipe: 6
Amount Per Serving
Calories: 157.2
Total Fat: 3.3 g
Cholesterol: 63.4 mg
Sodium: 654.2 mg
Total Carbs: 6.7 g
Dietary Fiber: 0.9 g
Protein: 24.3 g

This sounds very good, I think we will have this for dinner tomorrow. Thanks for the recipe

Your welcome, let me know if you like it!

this recipe is FABULOUS!!!! Serve with a little rice or noodles, and a salad. I saw it on this website a few months ago and it's now a regular among my recipes!

Had this for dinner tonight...minus the sour cream...loved it! My mom made it on the stovetop rather than in a slow cooker, but it was still really good. We had it over rice with green beans on the side.

I think next time I will cut up the chicken pieces (rather than cooking them as whole breasts) and put in some corn and black beans and serve it over the rice...and I think we'll try it in the slow cooker next time to make sure it can marinate. Mmm...very good!

I'm making this tonight, I'm so excited! :D I'll post pictures <3

This was SO yummy! :)



Thanks for sharing

That looks delish pink!

bumping this up for dinner tonight

Thanks for the recipe idea. I think I will definitley use it as a matter of fact I just printed it off here at work. I think this will make some great lunches and dinner without all the fuss about what to make.
Thanks again,

Thanks for the recipe! Good and quick!

I had it tonight, wonderful my husband liked it and he does not like white meat. I served it over brown rice and poured the sauce over it . Thank you for sharing!!!!!!!!

LOL this cracks me up...I love ya girl lol...not only did you take a picture, but it almost looks like you arranged it and poised the knife and fork to look like it should have been on a magazine cover...LOL...just playin Lesley...you're so cute lol...

We did end up having this last night for dinner...I cut up the chicken into a bit bigger than bite size pieces...we did it in the crock pot like you are supposed to (rather than on the stove top like we did last time), left out the sour cream and added the black beans and corn...so good...it was lacking some flavor though because we used a fresh salsa rather than jarred...so while it was healthier, it was missing a depth of flavor that it had last time when we used a regular jarred salsa...near perfection though! And I'm having it for lunch tomorrow

Bumpin for Dinner

looks yummy!!

I am soooooooooooooooo going to try this! Thank you!

Made this tonight and WOW, great combo with brown rice!

The chicken ended up so tender I decided to shred it and stirred everything up a bit more and poured it over a serving of rice!

Only thing I might add next time is mushrooms....not sure what made me think of them except perhaps it being chicken with rice, it'd make a nice add in.

I recall Laura I believe mentioning they added black beans and corn to there....I can see that would be a good mixture after tasting this...

I followed the recipe for the most part but couldn't locate the low sodium seasoning, so next time I'll use only 1/4 of packet or make my own mixture for it (the recipe calls for 1 packet, others suggeted after they made it to try only 1/2 a pkg.) I found it to be quite salty upon first taste. Once I tried it over the rice it really mellowed down the salt taste. So that worked out.

I think I'm super sensitive to sweet and salty now that I don't often go that route. My PMS treat is normally a very dark chocolate square which is not a chocolate I would ever binge on when I'm hormone crazy ....so it's safe for me to keep around.

Isn't it amazing how when we do clean eating our tastes change so much? Makes sense of course, but certainly something I noticed early on last year when I changed my habits.

Ok, so that's my Salsa Chicken review, thanks to whomever posted it originally

I made this y'day but didn't have time for the crockpot, so I made it in a 9 x 13" pan. I baked it for about an hour in the oven at 350* (checked the chicken to make sure it was done!)

I made a few changes and used more chicken (6 breasts) and a whole jar of Pace Picante sauce. I also used cream of chicken instead of mushroom (my kids don't like mushrooms). Served it w/ brown rice & peas. YUMMY! Leftovers tonight!

I'm definitely going to try this, THANKS!

I made this with chicken breast tenderloins in the overn. My family loved it. I ate it with 1/2 cup of the rice and what should be around 4 oz of chicken and it came out to 288 calories. It was surprisingly filling and the entire family like it. Will certainly make this again.

I had a baked potato and spooned some left overs over that...yet another creavtive yummy way to use the Salsa Chicken... Like I shared earlier in this thread...I ended up with such tender chicken I shredded it a bit with a fork...so it worked out nicely over the rice or potato...

So glad everyone is finding such creative new ways to cook this and add to it ...love hearing all the new ideas... It's defintiely a versatile dish and a keeper in my book.

bump...want this in my topics...it's dinner tonight!

Just came on here looking for ideas for dinner tonite and ran across this...although I cant make it tonite, Im definately getting the ingedients to make it tomorrow night...looks sooo good!

~Roni

I had this for dinner Fri night (and leftovers last night ) and I was wondering, when I add it to my food diary, do I need to add the serving of brown rice I served it over seperately? Or was that already figured in when you posted the nutritional info here with the recipe?

~Roni

I am making this tonight and I wondered the same thing