Family Alive

Brian, Kristine, Analise, and Josiah Toone

What’s cooking? Spicy Sour Cream Chicken

30th January 2007

I’ve got Sour Cream Spicy Chicken in the slow cooker. It’s a Weight-Watchers recipe, and I thought it would be a nice tasty meal for Brian’s parents to join us for, since his dad is trying to eat "heart healthy". I’ll post how it is later tonight, but here’s the recipe:

Spicy Sour Cream Chicken

  • 4 boneless skinless chicken breasts
  • 1 cup salsa
  • 1 pkg low sodium taco seasoning
  • 2 T cornstarch
  • 1/4c low-fat sour cream

Spray slow cooker with non-stick spray. Place chicken breasts in, top with taco seasoning and salsa. Cook on low for 6-8 hours. Shred chicken with a fork and knife, and remove from the slow cooker to a dish. In a separate dish, mix cornstarch with a little bit of water, stirring well. Add sour cream, stirring well, Mix with chicken.

We’re having ours on tortillas with avocado, cheese and tomatoes as toppings. Depending on how "juicy" it is, I might add more than 1/4c of sour cream. Sounds tasty, though! I’m going to make bananna pudding for dessert, since that’s Tom’s favorite, and I can do it low-fat, too.

Josiah and I are off to World Market for some coffee stuff, and then we’ll pick up Analise. Tuesdays are a nice orderly day… Analise will go down for a nap just as soon as we get home, and so will Josiah. I’ll have some good time this afternoon to get things done. I love Mother’s Day Out programs! I’m glad Analise does too!

3 Responses to “What’s cooking? Spicy Sour Cream Chicken”

  1. Kristine Toone Says:

    YUM. It was delicious. I did use close to a cup of sour cream, but it make a nice, juicy shredded chicken mixture. We had some leftover corn, too, and with the black beans, homemade guacomole, tomatoes and cheese on tortillas, it was EXCELLENT – two thumbs up. Oh – and Josiah enjoyed his piece of avocado… a first for him:)

  2. Brian Toone Says:

    It was delicious!

  3. Judy Ricci Says:

    Alison was here for lunch and your recipe sounded so good that we tried it. It was great. I couldn’t wait for it to cook in the crock pot so I put the chicken breasts in foil, covered with the salsa and taco mix and baked them in the oven at 350 degrees for about 30 minutes. It worked just fine although I cut the breasts more than pulled them apart. They were not as soft as they would have been in a crock pot. I did just 2 breasts and we had plenty. We had it on taco shells but I also tried some of the meat on nachos for supper. Not heart healthy but delicious! Thanks for the great recipe. You and some of your other readers in warm climates may be interested to hear that it is about 0 degrees in Shell Lake right now and it is supposed to get colder for several more days. Now you know why we really needed to cook this warm and spicy recipe today!!

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