Préparation :

15 min

Cuisson :

240 min




  • 8 skinless chicken thighs or 4 bone-in skinless chicken breast halves
  • 284 ml (10 oz) canned condensed cream of chicken soup or cream of mushroom
  • 250 ml (1 cup) salsa, preferably spicy
  • 15 ml (1 tbsp) chili powder
  • 15 ml (1 tbsp) ground cumin
  • 15 ml (1 tbsp) mild paprika or smoked and mild
  • 1 large onion, chopped
  • 1 green or yellow pepper, coarsely chopped
  • Coriander leaves, chopped, for garnish
  • Avocado, sliced, for garnish


  1. Remove excess fat from chicken, if necessary.
  2. Pour condensed soup in slow cooker and cook at high intensity. Add salsa and spices. Let it heat while you chop onion and pepper. Before adding vegetables, stir salsa until mixture is smooth. Stir in vegetables and make sure they are well coated.
  3. Add chicken pieces, by placing bone side upward. Press down chicken to submerge it as much as possible in mixture. Using a spoon, pour mixture over chicken. Cover and cook on high for 4 hours or on lower setting for 6 hours. This dish is great served over rice or pasta. Think about adding peas or black beans with rice and sprinkle with minced cilantro and slices of avocado. The extra sauce will go well with pasta and a little cheese.

Notes and tips

The slow cooker recipe is ideal for a week night: it only takes a few minutes to prepare, and young and old will enjoy its many flavours.

You probably have all the ingredients you need, so try this recipe now…it is sure to win you over. Without doubt, this recipe will be regularly on your weekly menu.

poulet du quebec 3d57d

This recipe is courtesy of
Poulet du Québec