Slow Cooker Chicken and Salsa Recipe

Review: 4/9/2016 I cannot believe how easy and delicious this three-ingredient recipe is! Just throw everything into a pot and voila, you have a five-star meal waiting for you. No gimmicks, just pure goodness. Thank you for sharing this gem of a recipe. Update!! 3/31/18 Tried it with salsa verde this time, and it was still amazing. This recipe is a winner no matter how you mix it up.

I prepare this recipe using chicken breast and have discovered that store-bought salsa works incredibly well. While I'm sure the original version is tasty, I prefer to avoid dealing with bones. I leave out the onion, let it cook for a few hours, shred the chicken, and then portion it out to freeze for use in tacos, enchiladas, burritos, nachos, and more. The juices also serve as a delicious base for chicken tortilla soup! It's worth noting that I'm not a fan of cooking chicken in a slow cooker, but this dish is the exception – it's the only chicken recipe I make this way.

I also like to prepare this recipe using a pressure cooker, although it comes with a warning to be cautious of potential mishaps. Towards the end, I incorporate 2 to 4 oz. of cream cheese into the shredded chicken, creating a delightful sauce. It's fascinating how the same recipe can turn out differently depending on the appliance and cooking time utilized.

Review: This recipe is so simple and delicious! I used 2 sweet onions (but will probably use 3 next time because I really love onions and they cook down) and added a small bag of baby carrots to the onions at the bottom of the slow cooker. I placed a package of boneless, skinless chicken thighs seasoned with salt and pepper (around 5 thighs, but I'll use a few more next time) on top. Then, I poured a 24 oz jar of medium Pace Picante sauce over everything. The spice level remained medium even after cooking, which was perfect for me. I served it with baby potatoes and it was a hit! This recipe is definitely a keeper!

Brilliant

This dish was decent, but I felt like it was missing something. I decided to switch things up by taking out the chicken and adding in approximately 2 to 3 ounces of cream cheese along with a teaspoon of cumin. The result was absolutely perfect! Additionally, I opted for chopped chicken pieces instead of a whole bird, as my previous attempts at extracting a whole chicken from the crockpot often resulted in it falling apart, and I wanted to avoid having shredded chicken this time.

I prepared this dish for my husband and myself to use in tacos. It was absolutely delicious! We had plenty of leftovers, so we ended up making 8 enchiladas and then 8 burritos with it. I will definitely be making it again and again!

I have made this dish multiple times and it never disappoints. Feel free to experiment with different types of salsa; I once tried it with pineapple mango salsa and it was delicious. Lately, I've been adding a packet of taco seasoning to give the sauce more thickness.