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Easy Slow Cooker Salsa Chicken – vegetarian recipe
Stav Kogan

Easy Slow Cooker Salsa Chicken

Get ready for the easiest, most flavorful weeknight dinner you'll make all month! This Slow Cooker Salsa Chicken is the definition of 'dump and go.' We're talking tender, fall-apart chicken thighs simmered in a rich and zesty sauce that does all the work for you. It's a lifesaver
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 8 serving
Calories: 261
Ingredients Method Nutrition

Ingredients
  

  • 1/2 cup (120 ml) olive oil
  • 1 medium yellow onion, chopped
  • 1 large red bell pepper, chopped
  • 10-12 boneless, skinless chicken thighs (about 3 lbs / 1.4 kg / 3.09 lb)
  • 2 1/2 tablespoons (30 ml / 1 fl oz) chili powder
  • 1 jar (16 oz / 450 g) salsa, your favorite kind
  • 1 can (15 oz / 425 g) diced tomatoes, undrained
  • for Success
  • For a deeper flavor, briefly sear the chicken pieces in a hot skillet before adding them to the slow cooker. This creates a delicious caramelized crust.
  • Control the heat by choosing a mild, medium, or hot salsa. For an extra kick, add a chopped jalapeño or a pinch of cayenne pepper with the chili powder.
  • Bulk up the dish by adding a can of drained and rinsed black beans and a cup of frozen corn during the last 30 minutes of cooking.
  • This recipe freezes beautifully! Let the cooked chicken cool completely, then store it in an airtight container or freezer bag for up to 3 months for a quick future meal.

Method
 

  1. Directions
  2. Lightly grease the insert of your slow cooker with the olive oil. Scatter the chopped onion and red bell pepper across the bottom. 2.
  3. Cut the chicken thighs into 1-inch, bite-sized pieces and place them on top of the vegetables in the cooker. 3.
  4. Sprinkle the chili powder evenly over the chicken. 4.
  5. Pour the salsa and the entire can of diced tomatoes (with their juice) over the chicken. 5.
  6. Stir everything together until the chicken and vegetables are well-coated in the sauce. 6. Secure the lid and cook on LOW for 6 to 8 hours or on HIGH for 4 to 6 hours, until the chicken is tender and cooked through. 7.
  7. Once cooked, use two forks to shred the chicken directly in the slow cooker if desired, or leave it in chunks.
  8. Stir to re-coat with the delicious sauce. 8.
  9. Serve hot with a dollop of guacamole, wrapped in crisp lettuce leaves, or spooned over a bed of cauliflower rice.

Nutrition

Calories: 261kcalCarbohydrates: 6.2gProtein: 32.6gFat: 12.1g

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