Crockpot Salsa Chicken Tortilla Bowls

I love love love recipes that are basically "Put it in the crockpot, turn it on low, come back in 8 hours and dinner is ready!"  And, if you've ever noticed my favorite lasagna recipe on the blog, I'm also a firm believer that a crockpot recipe should not start with "Cook the meat first."

This salsa chicken is perfect after a long day and is great just wrapped up in tortillas.  We prefer tortilla bowls, so I bake four of them in the molds while the chicken finishes cooking.  My mom bought me a set of 4 tortilla bowl makers for my birthday a couple of years ago and we use them quite a bit!  I bake four to start, then put in a second set while we are eating!

What You Need:
  • 2-3 boneless skinless chicken breasts
  • 1 packet taco seasoning
  • 1 can cream of chicken soup
  • 3/4 cup of salsa (we like Chi-Chi's mild, but you could easily spice it up!)
  • 1/2 cup sour cream

How to Make Crockpot Salsa Chicken:
  • Place the chicken breasts at the bottom of your crockpot.
  • Sprinkle taco seasoning over the chicken.
  • Pour cream of chicken soup on top of the seasoning and chicken.
  • Add salsa on top of the soup.
  • Do not stir together, just layer!
  • Cook on low for about 7-8 hours.
  • About 15 minutes before you want to eat, open up the crockpot and shred the chicken with forks.
  • Stir in 1/2 cup of sour cream, mix well, and cook an additional 15 minutes. This is just enough time to cook your tortilla bowls.
Serve burrito style or in tortilla bowls, top with cheese, sour cream, guacamole, salsa, tomatoes, onions, or whatever toppings you like!  The leftovers are really good too!