Dutch Oven Salsa Chicken Recipe

Dutch Oven Size:

12″ Dutch Oven


  • 6–8 Chicken Breasts
  • 3 strips of bacon cut in 1/4 inch squares
  • 1 1/2 Cups of Pace Picante Sauce or Salsa
  • 1/3 Cup Red Wine
  • 2 Garlic Cloves, Chopped
  • 1 Red Onion, Chopped
  • 1 teaspoon of Rosemary
  • 1 teaspoon of Thyme
  • 1 teaspoon of Salt
  • 2 teaspoons of English Mustard Powder
  • 2 Tablespoons of Olive Oil


Salsa Mixture

Mix i tablespoon of oil, garlic, onions, rosemary, thyme, salt, mustard powder, Pace Picante sauce or salsa red wine and stir through.


In a 12 inch dutch oven, heat 1 tablespoon of olive oil, and brown the chicken and bacon bits, at 350 degrees until you get a nice color on the chicken breasts.

Pour the Salsa mixture in the dutch oven on top of the chicken. Cover the dutch oven and cook for 30-45 minutes or until the chicken is cooked through.

Preparation and Cooking Time:

1-1.25 Hours