Crock Pot Salsa Chicken Recipes Recipes Recipe For Stuffed

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EASY SLOW COOKER SALSA CHICKEN



Easy Slow Cooker Salsa Chicken image

This slow cooker salsa chicken is simple but so flavorful! Add to tortillas or atop fresh salad greens or rice.

Provided by EverFit Montana

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 6h5m

Yield 4

Number Of Ingredients 7

3 chicken breasts
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon ground cumin
1 teaspoon onion powder
1 (15.5 ounce) jar salsa
1 (4 ounce) can chopped green chile peppers

Steps:

  • Place chicken in the bottom of a slow cooker. Sprinkle with chili powder, garlic powder, cumin, and onion powder. Top evenly with salsa and green chile peppers.
  • Cook on Low until chicken breasts are very tender, 6 to 8 hours. Shred chicken breast with 2 forks.

Nutrition Facts : Calories 137.8 calories, Carbohydrate 9.8 g, Cholesterol 48.5 mg, Fat 2.5 g, Fiber 2.5 g, Protein 20 g, SaturatedFat 0.6 g, Sodium 1037.8 mg, Sugar 4.6 g

3-INGREDIENT CROCKPOT SALSA CHICKEN STUFFED POTATOES



3-Ingredient Crockpot Salsa Chicken Stuffed Potatoes image

This Crockpot Salsa Chicken Stuffed Potatoes recipe is the easiest, most delicious, wildly simple recipe you'll find anywhere. What's more, everything cooks together in the slow cooker, so prep is super fast and cleanup is a breeze!

Provided by Robyn Downs

Number Of Ingredients 5

2 pounds boneless (skinless chicken breasts or thighs)
¼ teaspoon kosher salt
1 cup salsa (divided*)
4 small Russet potatoes (scrubbed)
Optional toppings: additional salsa

Steps:

  • Add ½ cup salsa to a 6-quart slow cooker.
  • Sprinkle the chicken with the salt, then add to the slow cooker, flipping once or twice to coat in salsa. Add the potatoes on top of the chicken in an even layer.
  • Cover, then cook on high for 4 hours, or low for 6, until the potatoes and chicken are cooked through.
  • Using kitchen tongs, carefully remove the potatoes. Set aside.
  • Using two forks, shred the chicken or cut into bite-sized chunks, then stir into the cooking liquid.
  • Slice each potato in half, then top with the shredded chicken, remaining salsa, and any other toppings you like.

Nutrition Facts : Calories 446 kcal, Sugar 4 g, Sodium 645 mg, Fat 6 g, SaturatedFat 1 g, TransFat 1 g, Carbohydrate 43 g, Fiber 4 g, Protein 54 g, Cholesterol 145 mg, UnsaturatedFat 3 g, ServingSize 1 serving

SLOW COOKER SALSA CHICKEN



Slow Cooker Salsa Chicken image

This is one of my favorite recipes. Easy to make, healthy, and full of flavor. Just put all the ingredients in a slow cooker and let the machine do the work. There are infinite variations as to how to use the finished product, and your family is guaranteed to like each one.

Provided by Carajeanne

Categories     World Cuisine Recipes     Latin American     Mexican

Time 6h20m

Yield 8

Number Of Ingredients 8

2 pounds skinless, boneless chicken
2 tablespoons taco seasoning mix
1 cup diced tomatoes with habaneros (such as RO*TEL® Hot)
1 cup finely chopped onion
½ cup finely chopped celery
½ cup shredded carrot
1 cup prepared salsa
¼ cup water

Steps:

  • Put chicken into the crock of a slow cooker. Sprinkle taco seasoning over the chicken. Layer diced tomatoes with habaneros, onion, celery, and carrot over the chicken, respectively; top with salsa. Pour water over the entire mixture.
  • Cook on Low until the chicken is easily shreddable, 6 to 8 hours. An instant-read thermometer should read 165 degrees F (74 degrees C).
  • Shred the chicken with 2 forks and stir with the salsa mixture.

Nutrition Facts : Calories 148.2 calories, Carbohydrate 7.5 g, Cholesterol 58.5 mg, Fat 2.4 g, Fiber 1.5 g, Protein 23.1 g, SaturatedFat 0.7 g, Sodium 539.7 mg, Sugar 2.7 g

CROCK POT SALSA CHICKEN



Crock Pot Salsa Chicken image

I have made this a lot and it goes over amazingly every time. Even my kids like it and they are pretty picky most of the time!! My husband actually gets excited when I say Im making it!! I use frozen chicken because I think that the flavor comes out better if it cooks for a bit longer. But you can use thawed

Provided by AHawk0228

Categories     Sauces

Time 5h45m

Yield 6-8 serving(s)

Number Of Ingredients 6

5 -6 pieces frozen boneless skinless chicken breasts (vary amount depending on crock pot size)
1 (8 ounce) bar cream cheese
1 (15 ounce) can black beans, drained
1 (8 ounce) can corn, drained
1 (15 ounce) jar salsa, If you want spicy make sure to get a hot salsa as the cream cheese mellows out the flavor quite a bi
rice, no set amount. you can make however much you want

Steps:

  • In crock pot combine the following.
  • Chicken breast, can of black beans, jar of salsa, can of corn.
  • Cook on high for approximately 4 to 4.5 hours or until chicken is almost cooked through. (if using thawed chicken cook time will drop significantly and will probably need to be checked around 2 hours).
  • Once chicken is almost cooked through removed chicken pieces and shred.
  • Put shredded chicken back into crock pot and mix well. After mixing if you notice excess liquid on top skim off excess with spoon. (you dont want it runny its better a bit firm).
  • Add cream cheese - cut up bar as your put it in, It helps to melt it.
  • Stir occasionally to help mix cream cheese evenly and cook for about 30-40 more minutes.
  • Cook Rice while the Chicken is finishing.
  • When chicken is finished spoon over rice and enjoy!

CHEESY SALSA CHICKEN - CROCK POT



Cheesy Salsa Chicken - Crock Pot image

I have made this twice now, and only eaten it once. I needed something to do with canned Cheddar Soup, so I dumped everything into a crock pot and let it cook, the first time hubby and the kids ate it all and didn't save me any, this time they did.

Provided by tasb395

Categories     Chicken

Time 4h10m

Yield 4 serving(s)

Number Of Ingredients 3

8 boneless skinless chicken thighs
1 (10 ounce) can condensed cheddar cheese soup
1/2 cup salsa, I used mild but you can use any kind

Steps:

  • Place chicken in crock pot.
  • Stir together soup and salsa and pour over top of chicken.
  • Set crock pot on high for 4 hours.
  • Serve with rice or noodles.

Nutrition Facts : Calories 258.8, Fat 11.2, SaturatedFat 5.1, Cholesterol 130.8, Sodium 842.6, Carbohydrate 7.8, Fiber 1.1, Sugar 1.4, Protein 30.6

CROCK POT STUFFED CHICKEN BREASTS



Crock Pot Stuffed Chicken Breasts image

Great dish for dinner guests. It tastes like you have been slaving all day long! Use the "gravy" on mashed potatoes! Use any leftovers for a sandwich the next day!

Provided by Miss Diggy

Categories     Chicken

Time 6h10m

Yield 6 serving(s)

Number Of Ingredients 10

1 cup ricotta cheese
1/4 cup parmesan cheese
1/2 cup pesto sauce
6 chicken breasts, pounded thin
salt
pepper
0.5 (10 1/2 ounce) can cream of mushroom soup
1/4 cup milk
1/4 cup white wine
fresh basil leaf, for garnish

Steps:

  • Combine cheeses and pesto sauce.
  • Place a spoonful of the pesto cheese mixture onto each chicken breast.
  • Roll up and secure with a toothpick.
  • Sprinkle with salt and pepper and place into crock.
  • In a bowl whisk the soup, milk and wine together and pour over the chicken breasts.
  • Cook on low 4-6 hours, or on high 3-4 hours.
  • Garnish with basil leaves.

Nutrition Facts : Calories 374.4, Fat 21.8, SaturatedFat 8.6, Cholesterol 118.8, Sodium 355.1, Carbohydrate 3.8, Sugar 0.6, Protein 37.2

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