SLOW COOKER SALSA CHICKEN


I’ve gotten a lot of requests for me to try making my own salsa, and I finally gave it a try! It was SO easy and came out so fresh. I wanted to incorporate the salsa into a full recipe, so I used that salsa to make a simple slow cooker chicken. It’s as easy as combining chicken and salsa in the slow cooker… and that’s it. You could even make this recipe on a stove top if you don’t have a slow cooker!

Here’s what you’ll need:

  • 2 tbsp olive oil
  • 1/2 red onion
  • 6 large tomatoes
  • 1 small jalapeno pepper
  • 4 cloves garlic, minced
  • 1 tbsp cumin
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 large bunch cilantro
  • 2 lbs chicken breast

Preheat your oven to 400 degrees. Chop the onion and tomatoes into slices and the jalapeno into small pieces. On a baking sheet, combine the onion, tomato, jalapeno and garlic with olive oil, salt, pepper and cumin.

Bake for 25-35 minutes, until the vegetables are soft and the juices are coming out. Let cool for a few minutes and transfer to a blender or food processor along with the fresh cilantro.

Pulse the salsa until smooth, but leave a bit of texture. Set aside about 1/2 cup of the salsa in a small bowl and put it in the refrigerator.

In your slow cooker, add a drizzle of olive oil and all of your raw chicken. Pour the salsa minus the reserved 1/2 cup on top of the chicken, cover and turn on high heat.

After 4-6 hours, the chicken will be ready for shredding. Using two forks, shred up all of the chicken and give the entire mixture a good stir.

Keep the chicken on low/keep-warm heat until you’re ready to serve. When ready, transfer the chicken into a medium sized bowl and add to tacos, on top of a salad, or plain! Keep refrigerated for up to 5 days.


SLOW COOKER SALSA CHICKEN

Ingredients:

  • 2 tbsp olive oil
  • 1/2 red onion
  • 6 large tomatoes
  • 1 small jalapeno pepper
  • 4 cloves garlic, minced
  • 1 tbsp cumin
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 large bunch cilantro
  • 2 lbs chicken breast

Instructions:

  1. Preheat your oven to 400 degrees. Chop the onion and tomatoes into slices and the jalapeno into small pieces. On a baking sheet, combine the onion, tomato, jalapeno and garlic with olive oil, salt, pepper and cumin.
  2. Bake for 25-35 minutes, until the vegetables are soft and the juices are coming out. Let cool for a few minutes and transfer to a blender or food processor along with the fresh cilantro.
  3. Pulse the salsa until smooth, but leave a bit of texture. Set aside about 1/2 cup of the salsa in a small bowl and put it in the refrigerator.
  4. In your slow cooker, add a drizzle of olive oil and all of your raw chicken. Pour the salsa minus the reserved 1/2 cup on top of the chicken, cover and turn on high heat.
  5. After 4-6 hours, the chicken will be ready for shredding. Using two forks, shred up all of the chicken and give the entire mixture a good stir.
  6. Keep the chicken on low/keep-warm heat until you’re ready to serve. When ready, transfer the chicken into a medium sized bowl and add to tacos, on top of a salad, or plain! Keep refrigerated for up to 5 days.

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