Slow Cooker Salsa Chicken {Taco Slop}

This slow cooker salsa chicken is easy to make and very versatile. Use it in burritos or enchiladas or over rice.

My husband affectionately (?) named this dish “Taco Slop.”

That’s kinda his thing.

White chicken chili? Slop.

16 bean soup? Slop.

Split pea soup? Green slop.

Oatmeal? Slop.

And this my friends, is taco slop.

Perhaps it is his military background. Perhaps it is because he’s a dude. I know it sounds like he probably isn’t a fan of these “slops,” but I swear to you…they are some of his favorite things.

Well, except the green slop. I think he could probably take or leave that.

This chicken…umm… taco slop, well, let’s call it Slow Cooker Salsa Chicken from now on. It is insanely easy to make and so versatile. It is great on a tortilla, on chips as nachos, or served over (brown) rice like I did. It is easy to customize to your tastes, add beans, leave them out, add corn, leave it out, add more spice or tone it down a bit. I even added a bunch of chopped spinach. You can’t really taste it and I love to cram extra nutrients in wherever I can.

I was inspired by a recipe on This Woman Cooks, one of my favorite food blogging pals…who got the recipe from Chef Mommy (whose blog is new to me)….who got the recipe from Fake Ginger, another of my favorite food blogging pals! It all comes full circle I guess. It is almost like that game telephone where you whisper something in one person’s ear and by the time it gets to the end of the line it something completely different. There are definitely some similarities remaining in this recipe, but it is practically an entirely different recipe by the time it is getting published here.

You guys are going to love this recipe but if you’re looking for more slow cooker recipes, try these:

• Slow Cooker Chicken Teriyaki
• 5 ingredient Slow Cooker Maple Dijon Ham
• Slow Cooker Marsala Beef Stew
• Slow Cooker Creamy Chicken and Wild Rice Soup
• Slow Cooker Macaroni and Cheese Recipe

Slow Cooker Salsa Chicken

Yield: at least 6-8 servings

Total Time: 7 hours, 5 minutes

Prep Time: 5 minutes

Cook Time: 7 hours

This slow cooker salsa chicken is easy to make and very versatile. Use it in burritos or enchiladas or over rice.

Print Recipe

Ingredients:

• 3 boneless skinless chicken breasts
• 1 pound of boneless skinless thighs
• 1 can cream of chicken soup
• 1 cup salsa
• 2 tablespoons taco seasoning
• 1 red bell pepper, diced
• 1 small onion, diced
• one 15 ounce can of black beans, drained and rinsed
• one 15.25 ounce can of corn, drained
• 4 cups loosely packed spinach, roughly chopped
• cheddar cheese, scallions, or cilantro for topping
• rice, tortillas, or chips for serving

Directions:

1. Put chicken, soup, salsa, red pepper, onion, and taco seasoning in slow cooker. Cook on low for 6 hours. Remove chicken, shred using two forks, and return to slow cooker.
2. Stir in beans, corn, and spinach. Cover and continue to cook on low for 30-60 minutes or until heated through and spinach is wilted.
3. Serve over rice or in tortillas, or as dip for chips. Garnish with cheese or scallions or cilantro. I wish we would have had some cilantro.

Note: you may use all dark or all white meat too, whatever you prefer

All images and text ©Rachel Cooks.

Verdict: Delicious. I’ve made this slow cooker salsa chicken a few times. I wouldn’t venture to call it “gourmet” or fancy, but it gets the job done and fills bellies and puts smiles on people’s faces. It is good food and easy to make.
Husband’s take: Loves this slop.
Changes I would make: None, but you could easily play around with the flavors and add in different things. The original recipe had sour cream and I left it out, mostly to conserve calories, but also because my husband isn’t really a big fan of it.
Difficulty: Soooooo easy.