Slow Cooker Salsa Chicken (Printable Recipe)
Flavor-packed salsa chicken slow cooked and ready to serve over rice tacos or salads.
# Ingredients You'll Need:
→ Main Ingredients
01 -
2 pounds boneless skinless chicken thighs
02 -
1 teaspoon kosher salt
03 -
1/2 teaspoon black pepper
04 -
32 ounces refrigerated medium salsa
05 -
1/4 cup chopped fresh oregano
→ For Serving
06 -
8 cups hot cooked yellow rice
07 -
Chopped fresh cilantro
08 -
Lime wedges
# Steps to Follow:
01 -
Place chicken thighs in a 6-quart slow cooker. Season evenly with kosher salt and black pepper. Add salsa and chopped oregano over the chicken.
02 -
Cover and cook on high for 2 hours or until internal temperature reaches 165°F. Turn off the slow cooker and let chicken rest for 10 minutes.
03 -
Transfer the cooked chicken to a large heatproof bowl and shred into bite-size pieces. Add some liquid from the slow cooker and toss to coat.
04 -
Serve shredded chicken over hot cooked rice. Garnish with fresh cilantro and lime wedges.
# Extra Tips:
01 -
Use refrigerated salsa for best flavor and adjust spice level by choosing mild medium or hot varieties.
02 -
Fresh oregano enhances the flavor but dried can be substituted in a pinch using one third the amount.
03 -
Allowing chicken to cool briefly before shredding helps maintain moisture and texture.