This two-ingredient salsa slow cooker chicken recipe is not only easy and delicious, it is versatile and just about cooks itself. Put it on in the morning and when you come home, a hot meal is ready and waiting. It's a perfect weeknight dinner for busy families and leftovers for lunch the next day score high points.
Peach salsa is used here but any flavor will work as long as it is high-quality because the salsa is critical to the dish. Two cups of a traditional homemade salsa would be fabulous.
Since this is your creation, put a personal stamp on it by adding ingredients or swapping things out as you see fit, or use the suggestions listed after the recipe directions. Chicken thighs are used here because they remain juicy and moist after cooking, but if your preference is for white meat, by all means, use boneless, skinless chicken breasts.
- 3 pounds chicken thighs (boneless, skinless)
- 1 (16-ounce) jar peach salsa (or homemade, any flavor)
- Optional: salt and pepper (to taste)
Gather the ingredients.
Pat the chicken thighs dry with a paper towel.
Place one layer of chicken thighs in a 3- to 4-quart crockpot and optionally season them with salt and pepper. (If your salsa is exceptionally salty, this shouldn't be necessary.)
Pour some of the salsa over the chicken and repeat layering chicken and salsa until you end with salsa on top. Or you can cube the chicken, mix it with the salsa and place it in the crock pot.
Cover and cook on low for 6 to 8 hours or until the chicken is tender and thoroughly cooked to 165 F.
Serve over rice, in tacos, on nachos, or as-is and enjoy!
- If you would like to thicken the juices, for the last 30 to 45 minutes of cooking, remove the lid and continue to cook on high. Alternatively, mix 2 tablespoons of cornstarch with 1/4 cup water and add that to the pot, mixing well. Cover and cook 20 to 30 minutes longer on low.
- If you decide to make this recipe with chicken breasts instead of chicken thighs, cook in the crockpot on low for 4 to 6 hours or until the chicken registers 165 F on an instant-read thermometer.
- For an Indian spin, use chutney plus 1 to 2 teaspoons of curry powder in place of the salsa.
- Add 1 small chopped onion and 1 clove minced garlic.
- Add some green beans or asparagus pieces during the last 45 minutes to 1 hour of cooking time.
- Add rinsed and drained black beans and drained corn.
- If you have any leftovers, turn them into Mexican lasagna by layering with corn or flour tortillas and cheese in a casserole dish and baking at 350 F for 15 minutes (if the chicken filling is cold, bake longer).
Serve this dish with your choice of yellow rice, Mexican rice, or chili rice casserole and warm flour or corn tortillas or another vehicle for soaking up the wonderful sauce.
To really bring out the Mexican-style flavors, pass bowls of lime wedges, chopped fresh cilantro, grated Mexican-style cheese, sour cream, chopped green onions, tortilla chips, and avocado slices sprinkled with lemon or lime juice at the table for diners to add as they see fit.