Salsa Chicken Recipe

Rewritten review: This recipe was absolutely delicious! I opted for the mild taco seasoning and, instead of using a bag, I just sprinkled it on each side of the chicken. I cooked it in a slow cooker, starting with a layer of El Pato Sauce, then adding the chicken and topping it with a jar of mild Old El Paso Thick & Chunky salsa. I let it cook on low while I was at work (using crock pot liners, which are fantastic), and the aroma in the house when I returned was fantastic. The chicken breasts were so tender, they practically fell apart like a beautifully cooked roast. I served it with white rice and a steamed "Mexican veggie blend" of white corn, black beans, peppers, and onions. The broth from the cooking liquid made a delicious topping for the rice, almost like a flavorful taco soup. My husband loved it so much that he asked for it to become a regular meal in our household.

Wonderful! I made this dish in the crockpot today and it turned out fantastic. I started by spreading a thin layer of salsa in the bottom of the crockpot. Then, I coated the chicken in a package of "Taco Time" taco seasoning mix by shaking it in a plastic bag. I placed the seasoned chicken on top of the salsa and added another thin layer of salsa on top. Cooking on low for about 6 hours yielded amazing results. While I didn't have time to melt cheese on top this time, I'll definitely do it next time. The chicken turned out incredibly moist and was a hit with the kids!

Updated review: I have been preparing this dish since the spring of 2002 and it has become a staple in my recipe repertoire. Instead of using salsa, I opt for a can of diced tomatoes with green chilies. The first time I made it, I substituted RoTel when I ran out of salsa, and I have continued making it without salsa ever since. I coat chicken breasts with a full packet of low-sodium taco seasoning in a ziplock bag. Then, I pour some of the tomato liquid into an 8x8 glass baking dish (for greasing purposes) before adding the chicken, a sprinkle of fresh cracked pepper, and topping it with the tomatoes and a few dashes of chipotle Tabasco sauce. I bake it at 400°F for 30-35 minutes (or until the internal temperature reaches 140°F for those cooking with a thermometer). After removing it from the oven, I sprinkle cheese on top and return it for 3 minutes until melted. Once the cheese has melted, I let it rest covered with foil for about 10 minutes to allow the juices to reabsorb. A dollop of sour cream on top adds a nice finishing touch. I usually serve this with Spanish rice, Mexican-style corn (easily made by adding red/black pepper flakes, a bit of Mrs. Dash seasoning, and a few dashes of Tabasco sauce), and a salad. This recipe is a definite keeper! Thank you for sharing this fantastic recipe!

This recipe is incredibly simple and quick, yet the delicious flavor will make others believe you spent hours preparing it! I followed the "Taco Seasoning I" recipe from this site for the seasoning, and used a bit more of Ortega's Medium Chunky Style salsa and light Mexican blend cheese than recommended. Once out of the oven, I added some sliced black olives and thinly sliced green onions for extra flair. The chicken turned out tender, juicy, and absolutely delicious! It's fantastic with a dollop of light sour cream and a side of Spanish rice - YUM!

UPDATED REVIEW: I first discovered this recipe back in 2005 and was pleasantly surprised to find it here on this site. It's been a favorite in my household ever since my husband and I first tried it. I like to switch things up by coating the chicken in melted margarine or butter, then a mixture of ground tortilla chips and taco seasoning before serving it with a side of sour cream and salsa for dipping. Nowadays, I make this dish at least once a month, using my own homemade taco seasoning, along with green salsa, Mexican cheese, and reduced-fat sour cream. It pairs well with various sides, such as wrapped in tortillas or served with steamed brown rice, sautéed onions, and peppers. This recipe has become a staple that we always enjoy.

Absolutely delicious and simple meal to prepare! I marinated the chicken using a packet of taco seasoning and 2/3 cup of water to mellow down the spiciness. It turned out perfectly! The chicken remained juicy and the seasoning was spot on!

As written, this dish is good, but with a few tweaks, it becomes truly outstanding. I like to coat either chicken breasts or legs with Taco seasoning, then combine them with a can of Salsa Verde (Green salsa), a dash of lime juice, a sprinkle of salt, and a pinch of sugar. Let it marinate overnight for maximum flavor infusion. The next day, transfer everything to a baking dish, pour in more salsa to fully cover the chicken, and bake until cooked through (or use a crockpot). Just before serving, top the chicken with shredded Monterey Jack cheese and return it to the oven until the cheese is melted. Serve this delicious dish over yellow rice for an amazing meal!

I diced the chicken into 1-inch cubes, placed them in a ziplock bag, added the taco seasoning, and shook it vigorously until all the pieces were evenly coated. Alternatively, you can try using cocktail sauce instead of salsa for a different flavor twist.

I have been making variations of this recipe for years. It's a beloved dish in my family and incredibly simple to prepare, not to mention versatile! For an Italian twist, swap out salsa for marinara, Mexican spices for Italian, and cheddar cheese for mozzarella and Parmesan. Omit the sour cream, add sliced black olives, and serve over your favorite pasta.

After reading reviews, we decided to make this recipe. We followed the directions closely but also included a can of corn and a can of rinsed black beans. We used a 16 oz jar of salsa and topped it off with Mexican cheese, sour cream, and guacamole. The end result was absolutely delicious.

Thank you so much! This recipe is a keeper! It's easy, delicious, and so versatile! I didn't have any seasoning packets on hand, so I mixed together my go-to seasonings like chili powder, cumin, garlic and onion powders, black pepper, and crushed red pepper. Once I added the cheese, I popped the dish under the broiler for a few minutes to get a nice brown topping. Adding chopped scallions and red peppers would make this dish even prettier. I also borrowed an idea from another reviewer to make a quick 'Mexican corn' side dish by mixing in red chilis and ground pepper. In a stroke of genius (if I do say so myself, haha), I layered the corn on top of the rice just before it finished cooking and served them together. Plus, the best part is that this recipe didn't require many dishes to clean up!

Not extraordinary, but it was decent and pleasantly uncomplicated.

Don't ever peel a mango - the sweetest part of the fruit is in the skin. Just chop it into small cubes for the best experience.

Seems simple.

Delicious.

The chicken lacked flavor. It was alright to eat, but I won't be making it again.

This recipe is super simple, fast, and delicious! I've made it multiple times with various types of salsa, so it never feels repetitive. Don't forget to switch up the cheese selection for even more variety!

This recipe was incredibly easy and incredibly tasty! I began by marinating the chicken in buttermilk for a few hours and then cutting the breasts in half. I also sprinkled some chopped onion on top of the salsa before baking. I must say, I highly recommend using homemade salsa instead of store bought - I purchased mine from a single mom who recently lost her government job. This dish is now saved in my favorites list! I served it with Charro beans, Calabacitas, chips, and Guacamole.

I didn't have taco seasoning on hand, so I substituted with regular chicken seasoning, and the dish turned out incredibly delicious.

I only made three chicken breasts, seasoned each with 1 tsp of homemade taco seasoning from this website. I also used 1 cup of Trader Joe's salsa. I added shredded cheese and sour cream at the table. I served the chicken over rice with beans, corn, and tortillas on the side. Sprinkling cilantro over the dish would be a nice addition, so I plan to try that next time.