Slow Cooker Salsa Chicken

Yield: 4 servings

Active Time: 10 minutes

Prep Time: 10 minutes

Cook Time: 8 hours in slow cooker

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So much flavor from simple ingredients! This chicken is also perfect for tacos, taco salad, or enchiladas.

Ingredients for Single Meal

2 - large boneless chicken breasts
8 - boneless chicken thighs
16 - oz. red salsa
1 - 4 oz. can(s) green chiles
- Salt and pepper
Garnish: - avocado slices**
Side: - rice**
Side: - veggies**
1 - gallon-size freezer baggie(s)

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Cooking Directions for Single Meal

Place the chicken breasts and chicken thighs in the base of the slow cooker and pour the red salsa and green chilies around the chicken. Season with salt and pepper.
Set on low and cook for 8 hours. Once cooked, shred the chicken with 2 forks.
Cook the rice as directed.
Prepare veggies and slice avocado garnish.
Serve Slow Cooker Salsa Chicken with avocado slices, over rice with veggies.

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To each gallon-size plastic freezer baggie, add the following ingredients:

2 large boneless chicken breasts
8 boneless chicken thighs
16 oz. red salsa
1 - 4 oz. can green chilies
Salt and pepper

Remove as much air as possible and seal. Add label to baggie and freeze.

Freeze & Thaw Instructions

Put baggie in the freezer and freeze up to 6 months in fridge freezer or 12 months in a deep freezer. Thaw in the fridge overnight, or a warm bowl of water for about 20 minutes, before transferring to the slow cooker and cooking on low for 8 hours.

Dairy-Free Modifications

Recipe is dairy-free when served with dairy-free sides.

Gluten-Free Modifications

Recipe is gluten-free if you use gluten-free soy sauce.

Printable Label Recipe Title

Slow Cooker Salsa Chicken

Printable Label Instructions

Thaw and slow cook on low for 8 hours. Shred chicken with 2 forks after cooking and garnish with avocado slices.
Serve over rice with veggies.

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