Homemade Crock Pot Salsa Recipes

SLOW COOKER SALSA

Steps:

• Put the Roma tomatoes, canned plum tomatoes, onion, jalapeños and garlic in the slow cooker.
• Cook on high for 2 1/2 to 3 hours, the tomatoes will look like they exploded, and will be a little soft.
• In 2 batches, scoop the items and juices from the slow cooker into your blender, and add the cilantro (tear off the big chunk stems and discard, some stems are ok).
• Pulse until salsa is the consistency you would like.
• Put into a container.
• Add salt a little at at time, and taste it, everyone has different preferences.
• Serve with tortilla chips

SLOW COOKER RESTAURANT STYLE GARDEN SALSA

Steps:

• In a slow cooker add tomatoes, onions, peppers, apple cider vinegar, and coriander. Cook on low for 4-5 hours or high for 3-Right before it is done add in the cilantro, basil, and sage. Let it cool for a bit.
• Spoon the salsa in to a blender or food processor. Pulse until it is the desired thickness. Add in salt to taste. This salsa is easy to freeze or you can can it for future use.

SLOW-COOKED SALSA

Steps:

• Core tomatoes. Cut a small slit in 2 tomatoes; insert a garlic clove into each slit. Place tomatoes and onion in a 3-qt. slow cooker., Cut stems off jalapenos; remove seeds if a milder salsa is desired. Place jalapenos in the slow cooker., Cover and cook on high for 2-1/2 to 3 hours or until vegetables are softened (some may brown slightly); cool. , In a blender, combine the tomato mixture, cilantro and, if desired, salt; cover and process until blended. Refrigerate leftovers.

SLOW-COOKED SALSA

Steps:

• Cut a small slit in two tomatoes, insert a garlic clove into each slit. Place tomatoes and onion in a slow cooker.
• Cut stem off jalapenos; remove seeds for a mild salsa. Place jalapenos in the slow cooker.
• Cover and cook on high for 2 1/2 to 3 hours or until vegetables are softened; cool.
• In a blender or food processor, combine the tomato mixture, cilantro and salt if desired; cover and process until smooth.
• Serve with tortilla chips.

CROCK POT SALSA

Steps:

• Cut a small slit in two tomatoes; insert a garlic clove in each. Place tomatoes and onion in slow cooker. Cut stem off jalapenos; remove seeds if a milder salsa is desired. Place peppers in slow cooker. Cover and cook on high for 2 1/2 to 3 hours or until vegetables are softened (some may brown slightly); cool. In blender, combine tomato mixture parsley and salt . Process until smooth. Refrigerate leftovers. Also freezes well.
• I use my hand blender to process, then I can chop it all right in the slow cooker and don't have to transfer it to blender container.

EASY SLOW COOKER SALSA CHICKEN

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.