Salsa Chicken – Slow Cooker Version
I find that this recipe is equally delicious using boneless, skinless chicken breasts or chicken thighs. In fact, I often use a combination of the two depending on what I have on hand. The ingredients for this recipe are written per pound of chicken you are cooking. You can make a single pound or several depending on your needs. I make a large batch so that we’ll have leftovers to enjoy for several nights. We serve the delicious, juicy chicken with rice and sautéed peppers and onions and then make crispy quesadillas, soft tacos, burritos, or nachos the next night. If we’re lucky, there’s enough to serve the leftovers on a third night!
Equipment
Ingredients
- 1 pound boneless, skinless chicken breasts or thighs
- ¼ cup Desert Pepper Cantina Salsa
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- Desert Pepper Chile Con Queso for serving
- Desert Pepper Salsa in your favorite variety for serving
Instructions
- Place the salsa, chicken, and seasonings in the slow cooker. Stir the chicken to coat.
- Cover with the lid and cook on low for 4 – 6 hours or high for 3 – 4 hours, until cooked through. The internal temperature of the chicken should reach 165ºF. Thanks to the salsa, there’s really no worry about overcooking the chicken, so you can allow the chicken to cook longer to fit into your schedule without any worry of ending up with dry chicken.
- When the chicken is fully cooked, it should be easy to shred using two large forks. Shred the chicken directly in the slow cooker or remove the chicken pieces from the pot, shred, and return to the pot with the salsa broth. Stir to coat the chicken in the flavorful broth.
- Serve immediately or allow the chicken to rest in the broth on the low or warm setting to absorb the delicious flavor of the salsa and seasonings until you are ready to serve.