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Phyllis Good's newest creation Stock the Crock includes 100 must-have slow-cooker recipes and 200 variations for every appetite.The recipes range from Basic Chicken and Salsa, to Lasagna in a Soup Bowl, to Pumpkin Spice Creme Brulee.

Basic Chicken and Salsa from Stock the Crock

This basic chicken and salsa recipe can be the basis for several different Mexican style meals.
Course Entree
Cuisine Mexican
Prep Time 5 minutes
Cook Time 4 hours 30 minutes
Total Time 4 hours 35 minutes
Servings 4 -5 servings
Author Phyllis Good


  • 2-3 pounds boneless skinless chicken thighs
  • 16 oz jar salsa
  • salt and pepper to taste
  • cooked rice optional I used Vigo yellow rice
  • grated cheese of your choice-I used a Mexican blend
  • sour cream optional
  • Avocado chunks or slices optional
  • fresh toppers: cherry tomatoes cut into fourths; chopped red onion; chopped green bell pepper optional


  1. Grease the interior of the slow cooker crock with butter or nonstick cooking spray.
  2. Place the chicken in the prepared crock. Spoon the salsa over the top.
  3. Cook on low 4-4 1/2 hours, or until instant-read meat thermometer registers 175┬░ F when stuck in the center of the thighs. Add 1/4 cup water, or more during the cooking time if necessary.
  4. Place the thighs on a cutting board, one at a time. Use 2 forks to shred the chicken, stir the shredded meat and salsa together.
  5. Season to taste with the salt and pepper. Serve over rice topped with cheese, sour cream, avocado, cherry tomatoes, red onion, and green pepper, if desired.