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Salsa Chicken

This dish stands well on it's own served with a salad or vegetables or you could make tacos, burritos or nachos with it.  It's versatile to make what you want with it when it's finished, but the recipe is also very versatile.  Add and subtract ingredients and it fits your taste!

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  • 3 boneless, skinless chicken breasts
  • 1 cup salsa, homemade or store-bought
  • 1 15-oz can diced tomatoes
  • 2 teaspoons chili powder
  • 1-1/2 teaspoons paprika
  • 1 teaspoon onion powder
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon oregano
  • 1/4 teaspoon black pepper
  • Pinch of cayenne pepper
  • 1/2 medium onion, chopped fine
  • 1/2 cup celery, chopped fine
  • 1/2 cup carrots, chopped fine
  • 1/2 cup water
  • 3 tablespoons sour cream

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In a small bowl, mix together the chili powder, paprika, onion powder, sea salt, garlic powder, cumin, oregano, black powder and cayenne pepper.  Mix well and then rub the chicken breasts with the mixture.

Chop the onion, celery and carrots and place in the bottom of the slow cooker.  Place chicken breasts on top of the vegetables.  Pour the salsa, diced tomatoes and water over the chicken.  Cook on low for 6 - 8 hours until the chicken reaches an internal temperature of at least 165° F.  

When chicken is fully cooked, remove from the slow cooker and shred. Try meat claws to shred the chicken!   Return to the slow cooker, mixing it with contents remaining in the pot.  Add sour cream and mix well.

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