Slow Cooker Salsa Chicken is the best burrito filling! Makes a ton of filling to stretch your buck.
I couldn’t believe how good the flavor was in this Slow Cooker Sour Cream Salsa Chicken. These burritos are so nice to make for a crowd because all the toppings for the burritos are in the Slow Cooker! But how can you go wrong with chicken, salsa, seasonings, black beans, rice, sour cream, and cheese!
This recipe makes a ton of filling for your tortillas, I bought medium-sized flour tortillas, and I swear, it could have filled about 12-15 burritos. What a budget-friendly recipe, the rice really stretches your dollar!
Slow Cooker Sour Cream Salsa Chicken
Chicken, salsa and taco seasoning slow cooked then sour cream, rice and black beans are added for a wonderful burrito filling.
Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings 8
Calories 405kcal
Equipment
- Slow Cooker- 6 quart or larger
Ingredients
- 1½ lbs. Boneless skinless chicken breasts
- 16 oz. salsa
- 1 Taco seasoning packet I use McCormick
Add these items at the end:
- 16 oz. sour cream about 2 cups
- 3 cups cooked rice can be freshly steamed, or cold leftovers
- 1 cup shredded cheddar cheese
- 15 oz. can black beans (drained and rinsed)
Instructions
- Put half the salsa in your slow cooker. Place chicken breasts onto salsa, sprinkle taco seasoning on top of chicken. Pour rest of salsa on top of chicken and seasonings.
- Note- do not add other ingredients until cooking time is over
- Cook on low for 8 hours.
- Add sour cream, rice, cheese, and black beans to slow cooker, give it all a big stir.
- Serve in warmed tortillas and enjoy
Notes
Nutritional values are approximate. Please use your own calculations if you require a special diet. The values below are for 1/8 of the recipe and do not include tortillas.
Nutrition
Calories: 405kcal | Carbohydrates: 31g | Protein: 28g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 99mg | Sodium: 846mg | Potassium: 755mg | Fiber: 5g | Sugar: 4g | Vitamin A: 805IU | Vitamin C: 4mg | Calcium: 210mg | Iron: 1.9mg
Tried this recipe?Mention @themagicalslowcooker or tag #themagicalslowcooker!
Here are my other salsa inspired recipes:
- Slow Cooker Homemade Salsa Chicken – a homemade salsa is made in this recipe and is used to cook the chicken and for serving on top.
- Slow Cooker Steak Burritos – Tender beef simmered in salsa, you won’t believe how well the salsa transforms this cheap cut of meat.
- Slow Cooker Salsa – the slow cooker acts as a roaster to make this delicious spicy salsa.
- Queso Verde – White queso with green salsa!
- Slow Cooker Taco Dip – One of the creamiest dips you will ever try!
That looks delish!
This is delicious, I have made it twice now!
Best way to shred the chicken as in the pic? Cook then do by hand?
I slow cook the chicken breast whole, then I shred using two forks, right in the slow cooker
Can the chicken breast be frozen??
I’ve heard in the past not to add chicken breast frozen to the crock pot, then I just read on the crock pot brand website, that it is ok! and Yes this recipe would work fine with frozen breasts.
I have never used thawed chicken. You are cooking it for 8 hours, there is no issue with being under-cooked. If you were using thawed, 8 hours would totally over-cook it! I do salsa chicken ALL the time: 4-5 frozen breasts & a jar of salsa. Done 8 hours later. Shred and serve as a burrito, quesadilla or salad.
I did thawed chicken and it turned out fine. Glad to hear that it works with frozen too 🙂
I add a can of cream of chicken as well (mix it with the salsa)…also try over noodles to eat as a pasta—delicious!!! 🙂
Looks good! How much taco seasoning? About 2 tablespoons or so? I have a Costco container of the stuff, rather than packets. Thanks!
Yes I think 2 tablespoons sounds right. 🙂
what temp setting? Low?
Yes, low setting. 🙂
You didn’t mention if the rice was pre cooked? Or if it was to be cooked after adding in with the other ingredients, and for how long?
Yes I precooked the rice in my rice maker before hand. 🙂
Absolutely delicious! I’ve made this for my office and for my mom. I used pinto beans instead of black beans which worked just as well. Everything else stayed the same. Used the leftovers for nachos which was great
Is the chicken supposed to be boneless and skinless or do you remove both after cooking?
Boneless skinless, I fixed the recipe. I apologize, it was one of my first recipes and I didn’t think to specify.
I made this today with 3 thawed boneless skinless chicken breasts. Cooked it on high for a little less than 4 hours. When I took the chicken out of the crock pot to shred it, I simply cut it with a fork and knife. Once it was all mixed together with the sour cream and beans (I skipped the rice, I don’t need the extra carbs LOL), it was the perfect texture for me! My hubby and I absolutely LOVED this recipe, we will be making this a ton!! And he too said it would work great with nachos. My only complaint is that the chicken was too watery….it dripped out of the tortillas. Next time I’ll use more chicken breast, or else less salsa.