This basic chicken and salsa recipe can be the basis for several different Mexican style meals.
Course
Entree
Cuisine
Mexican
Prep Time5minutes
Cook Time4hours30minutes
Total Time4hours35minutes
Servings4-5 servings
AuthorPhyllis Good
Ingredients
2-3poundsbonelessskinless chicken thighs
16ozjar salsa
salt and pepper to taste
cooked riceoptional I used Vigo yellow rice
grated cheese of your choice-I used a Mexican blend
sour creamoptional
Avocado chunks or slicesoptional
fresh toppers: cherry tomatoes cut into fourths; chopped red onion; chopped green bell pepperoptional
Instructions
Grease the interior of the slow cooker crock with butter or nonstick cooking spray.
Place the chicken in the prepared crock. Spoon the salsa over the top.
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.
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.
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.