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Home » Dinner » Slow Cooker Sour Cream Salsa Chicken

Slow Cooker Sour Cream Salsa Chicken

by Sarah Olson on February 28, 2013 | Updated May 20, 2020 19 Comments

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Chicken burrito with chips on the side on a teal plate

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!

Chicken burrito on teal colored plate with chips on the side

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!

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!

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Chicken burrito with chips on the side on a teal plate

Slow Cooker Sour Cream Salsa Chicken

5 from 1 vote
Chicken, salsa and taco seasoning slow cooked then sour cream, rice and black beans are added for a wonderful burrito filling.
Print Pin Rate
Course: Main Course
Cuisine: American
Keyword: sour cream salsa chicken
Prep Time: 10 minutes
Cook Time: 8 hours
Total Time: 8 hours 10 minutes
Servings: 8
Calories: 405kcal
Author: Sarah Olson

Equipment Needed:

  • Slow Cooker- 6 quart or larger

Ingredients:

  • 1 1/2 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)
US Customary – Metric

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

Recipe 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
Made this recipe?I want to see your photos! Tag me on Instagram @themagicalslowcooker
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    Filed Under: Chicken, Dinner Tagged With: Chicken, Crock pot, salsa, slow cooker, Sour Cream

    Comments

    1. Barbara Smoyer Peterson says

      July 2, 2017 at 9:45 pm

      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.

      Reply
    2. Kira says

      January 21, 2017 at 5:01 am

      Is the chicken supposed to be boneless and skinless or do you remove both after cooking?

      Reply
      • Sarah Olson says

        January 21, 2017 at 7:24 am

        Boneless skinless, I fixed the recipe. I apologize, it was one of my first recipes and I didn’t think to specify.

        Reply
    3. Jessica says

      March 10, 2016 at 5:22 pm

      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

      Reply
    4. Anna says

      January 10, 2016 at 4:16 am

      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?

      Reply
      • Sarah Olson says

        January 10, 2016 at 8:13 am

        Yes I precooked the rice in my rice maker before hand. 🙂

        Reply
    5. Tracy says

      December 2, 2015 at 8:04 am

      what temp setting? Low?

      Reply
      • Sarah Olson says

        December 2, 2015 at 8:29 am

        Yes, low setting. 🙂

        Reply
    6. Megan says

      May 18, 2015 at 2:54 pm

      Looks good! How much taco seasoning? About 2 tablespoons or so? I have a Costco container of the stuff, rather than packets. Thanks!

      Reply
      • Sarah Olson says

        May 18, 2015 at 3:40 pm

        Yes I think 2 tablespoons sounds right. 🙂

        Reply
    7. Lindsay Morgan says

      October 2, 2014 at 9:33 am

      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!!! 🙂

      Reply
    8. Lola Long says

      July 27, 2014 at 8:05 am

      Can the chicken breast be frozen??

      Reply
      • Sarah Olson says

        July 27, 2014 at 8:44 am

        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.

        Reply
        • Deanna says

          September 25, 2014 at 5:44 pm

          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.

          Reply
          • Sarah Olson says

            September 25, 2014 at 6:08 pm

            I did thawed chicken and it turned out fine. Glad to hear that it works with frozen too 🙂

            Reply
    9. DJ says

      September 29, 2013 at 4:54 pm

      Best way to shred the chicken as in the pic? Cook then do by hand?

      Reply
      • Sarah Olson says

        September 29, 2013 at 5:27 pm

        I slow cook the chicken breast whole, then I shred using two forks, right in the slow cooker

        Reply
    10. Michelle says

      June 18, 2013 at 3:56 pm

      This is delicious, I have made it twice now!

      Reply
    11. Jessica says

      March 4, 2013 at 11:24 am

      That looks delish!

      Reply

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