When we had friends over to watch USA win the Women’s World Cup last week, one of our friends brought over a gallon of homemade salsa — Seriously, it was in a gallon bowl.  Well the salsa got left behind, and I knew we’d have to use it in dinners that week so it didn’t go bad.  Lauren gave me the great idea to make crockpot salsa chicken since it’s so easy.  I found a few recipes on Pinterest, and ended up coming up with my own version..

Chicken Salsa Tacossalsa chicken tacos

  • 3 Chicken breasts, boneless & skinless
  • ~ 2-3 C corn salsa
  • 1 C Mexican blend shredded cheese
  • Corn tortillas
  • Sliced avocado
  • Sour cream
  • Jalapeno
  • Cilantro
  • Taco sauce

Place the chicken breasts in your crockpot and pour the salsa over it. Make sure the salsa coats the chicken.  Cook on high for 1½ to 2 hours.  Since Taylor had come over for dinner, and we were all hungry (and I didn’t get the chicken in early enough), I took the chicken out of the crockpot right at 1 1/2 hours.

Preheat your oven to 425 degrees.  Take your chicken out of the crockpot and cut into bite sized pieces.  Put the chicken bites into an 8×8 dish.  My chicken was almost completely cooked, but the last step to bake it in the oven sped up the process, and added more flavor to it.

Spoon some of the salsa from the crockpot on top of the chicken, covering the chicken, but not drowning it.  Then sprinkle the cheese evenly on top.  Bake at 425 degrees for about 15-20 minutes, whenever the sauce and cheese is bubbling and it looks done.

Finally, set up your taco preparation station with all your toppings, and serve!

Results: All three of us ate our tacos pretty quickly, and then kept eating them.  I topped mine with more cheese, some avocado, taco sauce, and cilantro.  We all ended up using double corn tortillas on the bottom so they didn’t break.  I’m looking forward to finishing these for dinner tonight!

Leave a Reply