Slow Cooker Homemade Salsa Chicken
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Slow Cooker Homemade Salsa Chicken

This two part Salsa Chicken recipe makes plenty of taco filling and goodness for your chips
Prep Time30 mins
Cook Time5 hrs
Total Time5 hrs 30 mins
Course: Main Course
Cuisine: Mexican
Keyword: Homemade Salsa Chicken
Servings: 6
Calories: 244kcal
Author: Sarah Olson

Equipment

Ingredients

For the salsa:

  • 29 oz. tomato sauce (I used Hunts)
  • 2 cups cherry tomatoes quartered
  • 2 cups vine tomatoes diced
  • ¼ cup cilantro chopped
  • ½ cup red onion diced
  • 1 tsp. garlic crushed
  • 1 jalapeño minced
  • 1 cup green onion sliced
  • ½ Tbsp lime good squeeze from half a lime
  • salt to taste to taste

For the chicken

  • 2 lbs boneless skinless chicken thighs (1½-2 lbs.),fat trimmed
  • ½ tsp. salt
  • ¼ tsp. pepper
  • ½ tsp. onion powder
  • ½ tsp. chili powder
  • 2 cups salsa from above recipe

Instructions

  • Make the salsa by combining the salsa ingredients in a large bowl, taste the salsa. (see notes)
  • Add the chicken to the slow cooker.
  • Sprinkle over the salt, pepper, onion powder, and chili powder.
  • Pour 2 cups of the salsa over the chicken; saving the rest of the salsa for serving.
  • Be careful to separate the salsa for serving in a clean area of the kitchen where you won't contaminate the extra salsa with chicken germs.
  • Cover and cook the chicken on LOW for 5-6 hour or HIGH for 4.
  • Once done, shred the chicken.
  • Serve in tacos or burritos with remaining salsa.
  • Enjoy!

Notes

Tasting the salsa is important, you may want to add more of one ingredient, making it to your taste.

Nutrition

Calories: 244kcal | Carbohydrates: 14g | Protein: 32g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 144mg | Sodium: 1061mg | Potassium: 1115mg | Fiber: 4g | Sugar: 9g | Vitamin A: 1572IU | Vitamin C: 35mg | Calcium: 57mg | Iron: 3mg