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Slow-Cooker Salsa Chicken is an extremely versatile recipe to add to your dinner rotation. There are countless ways to serve this recipe, so the kids will never get tired of it. Here we suggest serving the chicken over rice, but it would also be delicious in hard or soft tacos with other fresh toppings.

Active Time  : 15 Mins
Total Time    : 2 Hours 20 Mins
Serving        : 8 (serving size: 1 cup chicken mixture, 1 cup rice)


·         2 pounds boneless, skinless chicken thighs
·         1 teaspoon kosher salt
·         1/2 teaspoon black pepper
·         2 (16-oz.) containers refrigerated medium salsa
·         1/4 cup chopped fresh oregano
·    8 cups hot cooked yellow rice (from 2 [5-oz.] pkg., such as Mahatma Saffron Yellow Seasonings Long-Grain Rice)
·         Chopped fresh cilantro and lime wedges, for serving


Place chicken in a 6-quart slow cooker; sprinkle evenly with salt and pepper. Add salsa and oregano. Cover and cook on HIGH until a thermometer inserted in thickest portion of thighs registers 165°F, about 2 hours. Turn off slow cooker. Transfer chicken to a large heatproof bowl; let cool 10 minutes. Shred meat into bite-size pieces. Add liquid in slow cooker to chicken; toss to coat. Serve over hot rice; garnish with cilantro, and serve with lime wedges.

Recipe from southernliving.com

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