Slow-Cooker Salsa Chicken
As Fall descends upon us, it's time to bring out our slow cookers for the soups and stews that warm our souls during the cold weather months (if they ever arrive!).
This recipe from Southern Living contains only 5 ingredients and is the flavorful, healthy basis for multiple meals. You can serve it over rice, or as a filling for tacos. How about taco salad or quesadillas? Tonight we're enjoying leftover salsa chicken on jacket potatoes, the British term for baked potatoes stuffed with savory fillings.
The two containers of refrigerated salsa I bought turned out to be not-at-all chunky (my bad). Next time I'll find a salsa that's got chunks of tomatoes, bell peppers and onion. Either way, after removing the chicken from the slow cooker you'll have extra salsa left, which you can use when you serve your chicken.
2 lbs. boneless, skinless chicken thighs
1 tsp. salt
1/2 tsp. pepper
2 (16-oz.) containers refrigerated medium salsa
1/4 tsp. chopped fresh oregano, (or 3 tsp. dried oregano)
Chopped fresh cilantro and lime wedges, for serving
Season the chicken with salt and pepper and place in the slow cooker. Pour the salsa and oregano over the thighs.
Cook 2 hours on High or 4 to 5 hours on Low. Transfer chicken to a bowl and shred it, adding liquid from the slow cooker to keep it juicy. Refrigerate leftovers.
WW Points per serving: 0
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