Green Salsa Chicken (Slow Cooker)

My husband loves spicy food, but I’ve never really liked it too much. (It makes my mouth burn like it’s on fire!) This particular recipe is just about as spicy as I can handle it but I really liked it! (Yes, I even went back for seconds!) This chicken will definitely be on the menu again! 🙂

If you like really spicy/hot food, just use hot salsa. I promise you won’t be disappointed!

Just a few ingredients. If you want your chicken hot, just use hot salsa.

Just a few ingredients. If you want your chicken hot, just use hot salsa.

Put the green salsa, taco seasoning, and salt in your slow cooker (crock pot).

Put the green salsa, taco seasoning, and salt in your slow cooker (crock pot).

Slice the onions really thin.

Slice the onions really thin and layer over the salsa mixture.

Layer the onions over the salsa mixture and lay the chicken over the top.

Layer the onions over the salsa and onion mixture and lay the chicken over the top.

When the chicken is done, shred it and add some of the salsa-juice.

When the chicken is done, shred it and add some of the salsa mixture.

Serve over rice...or, like I did, over cilantro lime rice. (It was really good!)

Serve over rice…or, like I did, over cilantro lime rice. (It was really good!)

Green Salsa Chicken (Slow Cooker)

1 1/2 lbs Boneless, Skinless Chicken Thighs

1 Large Sweet Onion, sliced thin*

1 Tbls Taco Seasoning**

1/2 tsp Salt, or to taste

1/2 Cup Green Salsa (I used Herdez Salsa Verde)

*Note: Slicing the onions thinly helps them cook at the same rate as the chicken.

**You can also use the Taco and Burrito Seasoning from this blog.

Directions:

1. Place the green salsa, taco seasoning and salt in the slow cooker (crock pot). Then, layer the thinly sliced onions on top.

2. Remove any visible fat from the chicken thighs and place them in a single layer over the onions. Cook on low 8-9 hours, or on high 5-6 hours.

3. When chicken is done, remove it from the slow cooker. Place it in a bowl and shred it with two forks. Add enough of the salsa mixture from the slow cooker to make it very moist, but not soupy.

4. Serve hot over rice or Cilantro Lime Rice.

**RECIPE AND PHOTOS BY RENEE’S GOURMETS**

©Renee Norris 2015

All rights reserved.

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