In reality, your hands-on cooking time was no more than a few minutes.
This salsa chicken recipe is an idealdump-it-and-forget-it slow-cooker recipefor Sunday meal prep or hectic weekdays.
Simply layer the ingredients in the slow cooker, and press the start button.
Credit:Antonis Achilleos; Food Stylist: Ruth Blackburn
In about two hours, you’ll have tender, juicy Slow-Cooker Salsa Chicken ready to feed the family.
Get creative with spuds and make Salsa Chicken-filled baked potatoes.
You could also make kid-friendly quesadillas or melty enchiladas with a Slow-Cooker Salsa Chicken filling.
Credit:Antonis Achilleos; Food Stylist: Ruth Blackburn
Ingredients
2lbs.boneless, skinless chicken thighs
1tsp.kosher salt
1/2tsp.black pepper
2(16-oz.)
containers refrigerated medium salsa
1/4cupchopped fresh oregano
8cupshot cooked yellow rice (from 2 [5-oz.]
Add salsa and oregano.
Credit:Antonis Achilleos; Food Stylist: Ruth Blackburn
Turn off slow cooker.
Transfer chicken to a large heatproof bowl; let cool 10 minutes.
Shred chicken:
Shred meat into bite-size pieces.
Credit:Antonis Achilleos; Food Stylist: Ruth Blackburn
Add liquid in slow cooker to chicken; toss to coat.
Serve:
Serve over hot rice; garnish with cilantro, and serve with lime wedges.
