When I first saw this recipe several years ago on a food blog (can’t remember which one at this point!), I thought it sounded rather disgusting. I couldn’t picture salsa, taco seasoning, cream of chicken soup, and sour cream creating anything other than a disaster. However, I continued to see this recipe on other blogs I read, and decided I needed to give this a try. Since I didn’t have time on Sunday to cook dinner, I thought that would be as good a time as any to give this a shot. Even after mixing everything together and throwing it in the crockpot, I was convinced it wasn’t going to be very good. I am so glad I was wrong! This is surprisingly delicious, and rather healthy! I had this over rice, and the husband and toddler made burittos with the chicken mixture and rice. The best part about this…you can use frozen chicken breasts and it still comes out great!
Crockpot Salsa Chicken
4 boneless, skinless chicken breasts
2 heaping Tbsp homemade taco seasoning
1 cup salsa
1 can low sodium/low fat cream of chicken soup
1/2 cup reduced fat sour cream
1 (15-ounce) can black beans, rinsed and drained
2 large handfuls frozen corn
Place chicken breasts in the bottom of slow cooker and sprinkle taco seasoning over the top. Combine salsa, soup black beans, and corn, pour over chicken. Cook on low for 6-8 hrs. Shred chicken and return to crockpot, stir in sour cream and heat through.
Source: Adapted from Made by Melissa, originally from Spark Recipes
The Rookie Baker 
I’ve been looking for a way to use up my Costco container of salsa, and this looks lovely. I would have to agree with you that it might seem dubious, but I am very willing to give it a go.