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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 Time
30
minutes
mins
Cook Time
5
hours
hrs
Total Time
5
hours
hrs
30
minutes
mins
Course:
Main Course
Cuisine:
Mexican
Servings:
6
Calories:
244
kcal
Author:
Sarah Olson
Equipment
Slow Cooker Size: 4 quart or larger
Ingredients
For the salsa:
29
oz.
tomato sauce
(I used Hunts)
2
cups
cherry tomatoes
quartered
2
cups
vine tomatoes
diced
1/4
cup
cilantro
chopped
1/2
cup
red onion
diced
1
tsp.
garlic
crushed
1
jalapeño
minced
1
cup
green onion
sliced
1/2
Tbsp
lime
good squeeze from half a lime
1/8
salt to taste
to taste
For the chicken
2
lbs
boneless skinless chicken thighs
(1½-2 lbs.),fat trimmed
1/2
tsp.
salt
1/4
tsp.
pepper
1/2
tsp.
onion powder
1/2
tsp.
chili powder
2
cups
salsa from above recipe
US Customary
-
Metric
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:
244
kcal
|
Carbohydrates:
14
g
|
Protein:
32
g
|
Fat:
7
g
|
Saturated Fat:
2
g
|
Cholesterol:
144
mg
|
Sodium:
1061
mg
|
Potassium:
1115
mg
|
Fiber:
4
g
|
Sugar:
9
g
|
Vitamin A:
1572
IU
|
Vitamin C:
35
mg
|
Calcium:
57
mg
|
Iron:
3
mg