Time 5h15m Yield 6 Number Of Ingredients 3 Steps:
Spread onion rings into the bottom of a slow cooker crock. Place chicken onto onion layer with breast-side facing down. Pour salsa over the chicken. Cook on High until no longer pink at the bone and the juices run clear, about 5 hours. An instant-read thermometer inserted into the thickest part of the thigh near the bone should read 165 degrees F (74 degrees C). Remove the chicken from slow cooker, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before cutting.
Time 6h20m Yield 8 Number Of Ingredients 8 Steps:
Put chicken into the crock of a slow cooker. Sprinkle taco seasoning over the chicken. Layer diced tomatoes with habaneros, onion, celery, and carrot over the chicken, respectively; top with salsa. Pour water over the entire mixture. Cook on Low until the chicken is easily shreddable, 6 to 8 hours. An instant-read thermometer should read 165 degrees F (74 degrees C). Shred the chicken with 2 forks and stir with the salsa mixture.
Time 3h15m Yield 4 servings. Number Of Ingredients 10 Steps:
Place chicken in a 4- or 5-qt. slow cooker. Top with salsa, corn, beans, diced tomatoes and chiles, sugar, salt and pepper. Cook, covered, on low until a thermometer inserted in chicken reads 165°, 3-4 hours. If desired, serve with optional ingredients.
Time 6h5m Yield 4 Number Of Ingredients 7 Steps:
Place chicken in the bottom of a slow cooker. Sprinkle with chili powder, garlic powder, cumin, and onion powder. Top evenly with salsa and green chile peppers. Cook on Low until chicken breasts are very tender, 6 to 8 hours. Shred chicken breast with 2 forks.
Time 8h5m Yield 4 serving(s) Number Of Ingredients 5 Steps:
Place chicken in slow cooker and sprinkle with taco seasoning. Pour salsa and soup over chicken. Cook on low 6-8 hours. Remove from heat and stir in sour cream. Serve over rice.
Time 8h10m Yield 4-6 serving(s) Number Of Ingredients 3 Steps:
-Lightly spray the inside of the slow cooker with PAM. -Place the chicken breasts in the slow cooker -Cover the chicken with the packet of taco seasoning. -Pour the salsa on top, and smooth it out so it covers everything. -Cover and cook 8 hours on low. Be sure not to remove the lid at anytime, as if you do you will need to add 30 mins to cooking time. (not worth it :) ). -When chicken is done, take 2 forks and shred the chicken and the salsa will absorb into it (also the salsa will not taste like salsa anymore, it reduces to more of a juicy sauce instead of chunky). -Serve anyway you’d like :) with rice, with tortilla chips, in a torpedo roll, or any other way you can think of!. its delicious all ways!
More about “slow cooker salsa chicken recipes”
Time 5h Yield 4 servings Number Of Ingredients 13 Steps:
Combine the chicken thighs, salsa verde, green chiles, chopped garlic, jalapeño, garlic powder, onion powder and cumin in a 6- to 8-quart slow cooker. Stir to evenly combine. (Don’t add salt now; jarred salsas are often high in sodium.) Cook on low until the chicken is tender and the flavors are blended, 5 to 6 hours. (If you will be away for 8 hours or more, set the cook time for 4 hours on low and set the slow cooker auto-switch to warm for the remaining time.) Use two forks to coarsely shred the chicken. With the heat on low, add the scallions and cilantro, and stir to combine. Season to taste with salt and lime juice. Serve with rice or in tortillas, if desired, with accompaniments.
