Slow Cooker Mexican Chicken Supreme


(3 votes) 3 3

I saw a Mexican Chicken recipe with the basics here and decided to jazz it up a bit. The chicken and salsa really pop with the sour cream. Ole!

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lincroft, nj


  • 1 lb. chicken breasts, cubed
  • 1 Tbs. cornstarch
  • salt and pepper
  • 15 oz. salsa (heat to your liking)
  • 1 sm. can corn (optional)
  • 1 tbs. dried parsley
  • 1 sm. container low-fat sour cream
  • 4 oz. low-fat shredded Mexican cheese (or any mix you like)
  • 1 sm. can sliced mushrooms, drained
  • 2 C. brown rice, cooked (optional)
  • 2 C. mashed potatoes (whatever recipe or method your prefer)
  • tortillas (optional)

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Place some salsa on the bottom of the slow cooker. Add chicken. Sprinkle with salt, pepper, parsley and cornstarch. Add more salsa on top to cover chicken.

Cook on high about 3-4 hours. If you are home, stir every hour or so to coat chicken. Add corn during last 30 minutes to warm through or place on top after plating it up.

Serve on tortillas or accompanied with mashed potatoes or with brown rice. Sprinkle with shredded cheese.

Reviews (1)

  • This recipe was delicious but I realized when I started to make it, that the directions were not complete. I followed the recipe to where you cover the chicken with salsa (nice not to have to cook the chicken first). I cooked it on high for 3 1/2 hours, then added the sour cream and corn and let it heat up for 1/2 hour, stirring once. I served it on warm tortillas and sprinkled it with cheese before folding up. Spectacular!! Will definitely make this again! Using mild salsa gives this dish a lot of flavor without burning the mouth - I don't like spicy!!

    Flag as inappropriate cookinqueen  |  January 23, 2011

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