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Salsa Chicken Crockpot

Tender, shreddable chicken simmered in salsa and spices for an easy slow-cooker meal.
Prep Time15 minutes
Cook Time3 hours 30 minutes
Total Time3 hours 45 minutes
Servings: 5 servings

Ingredients

  • cooking spray
  • 1 16-ounce jar salsa
  • 2 pounds boneless skinless chicken thighs see note 1
  • 1 teaspoon ground chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 15.5-ounce can black beans drained and rinsed
  • roasted corn and peppers see note 2; optional side or topping
  • serving suggestions see note 3 for rice and toppings

Instructions

  • Generously spray the inside of a 6-quart slow cooker with cooking spray.
  • Place the chicken thighs in the prepared slow cooker in an even layer.
  • Pour the salsa over the chicken.
  • Sprinkle chili powder, cumin, paprika, garlic powder, onion powder, dried oregano, salt, and pepper over the salsa and chicken.
  • Add the drained and rinsed black beans on top and stir gently to combine so the chicken is mostly submerged in the salsa.
  • Cover and cook on high for 210 minutes (3½ hours) to 300 minutes (5 hours), or on low for 240–360 minutes (4–6 hours), until the chicken shreds easily.
  • Turn off the slow cooker. Remove the chicken, discard any fat, and shred it with two forks or dice with a knife.
  • Return the shredded chicken to the slow cooker and stir to combine with the sauce. Taste and adjust seasoning if needed.
  • Serve over cooked rice and top with optional roasted corn and peppers and desired toppings from the serving suggestions.

Equipment

  • 6-quart slow cooker (Crock-Pot)
  • Cooking Spray
  • Measuring Spoons
  • forks or tongs for shredding
  • Can opener

Notes

  • Use chicken thighs for more flavor; breasts may dry out—cut breasts into 3 pieces and watch cooking time.
  • Roast corn and peppers as a side or topping; slice peppers thinly before tossing with beans on the sheet pan.
  • Serve with cooked rice, lime wedges, cilantro, cilantro-lime sauce, guacamole or avocado, sour cream, and cheddar cheese.
  • Adjust salt to taste after cooking.