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Slow-Cooker Salsa Chicken

chickenslow cookermexicanquickeasydinner

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Ingredients

2 lbs. boneless, skinless chicken thighs
1 tsp. kosher salt
1/2 tsp. 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

Instructions

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 Notes

The ingredient quality, particularly the salsa and fresh herbs, dictates the final result. Leftovers can be refrigerated for up to three days and should be reheated with extra salsa or broth to maintain moisture.

Reader Comments

Users rated this recipe 4.9 out of 5 stars based on 14 ratings and 11 reviews.