Tuesday, March 26, 2013

Crockpot Mexican Chicken

Okay, I know I say this every time I post something, but I believe I might have found a new favorite recipe. I feel pretty confident this time because I've made this about 6 times since I first found it a couple of months ago. I've also gotten a couple people hooked on it, so I take that as a good sign. This chicken is pretty darn good by itself, but it's also fabulous as a taco base or even over pasta (as beautifully showcased here). I also like to add a little cheese and jalapeños to the top of mine.

Note: Since I've tried this a few times, I've found that chicken tenderloins work out better if you're putting this over pasta. It eliminates the need to shred the chicken and it will cook faster.


1 package boneless, skinless chicken tenderloins or breasts. (this can be anywhere from 1-1.5 pounds)
1 can of cream of chicken soup
1 cup of salsa (any kind is fine, but the chunky kind is less runny)
1 cup of plain Greek yogurt (or sour cream, if you prefer)
1 package of taco seasoning


1. Add everything but the chicken. Stir until blended.
2. Add chicken, making sure it's covered in the sauce.
3. Cook on low for about 4-6 hours, or until chicken is white all the way through. Note: Cook time can vary depending on how you cut your chicken. It can take longer if you're using whole chicken breasts.

Recipe slightly varied from Chef Mommy.

No comments:

Post a Comment