Crock Pot Sour Cream Salsa Chicken
Transform your weeknight dinner routine with this effortless and flavor-packed Crock Pot Sour Cream Salsa Chicken! This creamy, zesty, and mildly spiced dish features tender, slow-cooked chicken breasts simmered in a robust blend of salsa, warming spices like cumin and chili powder, and a luscious sour cream finish. With just 10 minutes of prep time, the crock pot does all the work, creating a versatile dish perfect for serving over rice, quinoa, or in soft tortillas. Optional toppings like shredded cheddar cheese and fresh cilantro add an extra layer of deliciousness, making this a family favorite you’ll crave again and again. Perfect for busy weeknights, meal prepping, or your next Tex-Mex-inspired dinner!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 16 ounces jarred salsa (mild, medium, or hot depending on preference)
- 1 cup sour cream
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup shredded cheddar cheese (optional, for topping)
- 0.25 cup chopped cilantro (optional, for garnish)
Directions
Step 1
Place the boneless, skinless chicken breasts in the bottom of the crock pot in a single layer.
Step 2
Pour the salsa evenly over the chicken, making sure each piece is well-coated.
Step 3
Sprinkle the garlic powder, onion powder, chili powder, ground cumin, salt, and black pepper evenly over the salsa-coated chicken.
Step 4
Cover the crock pot with the lid and set it to cook on LOW for 6-7 hours or HIGH for 3-4 hours, or until the chicken is tender and fully cooked (internal temperature should reach 165°F).
Step 5
Once the chicken is fully cooked, use tongs to remove it from the crock pot to a plate. Shred the chicken using two forks.
Step 6
In a small bowl, stir the sour cream until smooth. Gradually mix in 1 to 2 ladles of the warm salsa liquid from the crock pot to help temper the sour cream and prevent curdling.
Step 7
Return the shredded chicken to the crock pot and mix it with the salsa. Then, stir the tempered sour cream into the crock pot mixture until it is well combined and creamy.
Step 8
Allow the chicken to sit in the crock pot on WARM for an additional 10-15 minutes to absorb flavors.
Step 9
Serve the sour cream salsa chicken over rice, quinoa, or with tortillas. Top with optional shredded cheddar cheese and garnish with chopped cilantro, if desired.
Nutrition Facts
| Serving size | (1544.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2231.7 |
| Total Fat 108.6g | 0% |
| Saturated Fat 61.6g | 0% |
| Cholesterol 826.6mg | 0% |
| Sodium 4897.6mg | 0% |
| Total Carbohydrate 55.2g | 0% |
| Dietary Fiber 12.0g | 0% |
| Total Sugars 33.6g | |
| Protein 260.3g | 0% |
| Vitamin D 31.0IU | 0% |
| Calcium 1336.4mg | 0% |
| Iron 12.1mg | 0% |
| Potassium 3032.2mg | 0% |
Source of Calories