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!
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Recipe Information
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)
Instructions
Place the boneless, skinless chicken breasts in the bottom of the crock pot in a single layer.
Pour the salsa evenly over the chicken, making sure each piece is well-coated.
Sprinkle the garlic powder, onion powder, chili powder, ground cumin, salt, and black pepper evenly over the salsa-coated chicken.
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).
Once the chicken is fully cooked, use tongs to remove it from the crock pot to a plate. Shred the chicken using two forks.
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.
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.
Allow the chicken to sit in the crock pot on WARM for an additional 10-15 minutes to absorb flavors.
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
Calories |
2232 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.6 g | 139% | |
| Saturated Fat | 61.6 g | 308% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 827 mg | 276% | |
| Sodium | 4898 mg | 213% | |
| Total Carbohydrate | 55.2 g | 20% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 33.6 g | ||
| Protein | 260.3 g | 521% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 1336 mg | 103% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 3032 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
