Slow Cooker Chicken And Salsa Recipes

SLOW-COOKER SALSA CHICKEN

Steps:

• Place chicken in a 4- or 5-qt. slow cooker. Top with salsa, corn, beans, diced tomatoes and chiles, sugar, salt and pepper. Cook, covered, on low until a thermometer inserted in chicken reads 165°, 3-4 hours. If desired, serve with optional ingredients.

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.

SLOW COOKER SALSA CHICKEN

Steps:

• Put chicken into the crock of a slow cooker. Sprinkle taco seasoning over the chicken. Layer diced tomatoes with habaneros, onion, celery, and carrot over the chicken, respectively; top with salsa. Pour water over the entire mixture.
• Cook on Low until the chicken is easily shreddable, 6 to 8 hours. An instant-read thermometer should read 165 degrees F (74 degrees C).
• Shred the chicken with 2 forks and stir with the salsa mixture.

SLOW COOKER SALSA CHICKEN RECIPE

Steps:

• In a slow cooker, add the cubed chicken breasts and the taco seasoning. Mix, so the chicken is coated with the seasoning.
• Pour the salsa over the chicken.
• Cook on low for 6 hours.
• Add the cheese on top of the chicken, cook for a further 30 minutes or until the cheese has melted.
• Serve & Enjoy.

SLOW COOKER CHICKEN AND SALSA

Steps:

• Spread onion rings into the bottom of a slow cooker crock. Place chicken onto onion layer with breast-side facing down. Pour salsa over the chicken.
• Cook on High until no longer pink at the bone and the juices run clear, about 5 hours. An instant-read thermometer inserted into the thickest part of the thigh near the bone should read 165 degrees F (74 degrees C).
• Remove the chicken from slow cooker, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before cutting.

SALSA CHICKEN SLOW COOKER RECIPE

Steps:

• -Lightly spray the inside of the slow cooker with PAM.
• -Place the chicken breasts in the slow cooker
• -Cover the chicken with the packet of taco seasoning.
• -Pour the salsa on top, and smooth it out so it covers everything.
• -Cover and cook 8 hours on low.
• ***Be sure not to remove the lid at anytime, as if you do you will need to add 30 mins to cooking time. (not worth it :) )***.
• -When chicken is done, take 2 forks and shred the chicken and the salsa will absorb into it (also the salsa will not taste like salsa anymore, it reduces to more of a juicy sauce instead of chunky).
• -Serve anyway you'd like :) with rice, with tortilla chips, in a torpedo roll, or any other way you can think of!. its delicious all ways!

SLOW COOKER MEXICAN CHICKEN AND RICE

Steps:

• Pour the chicken stock into a slow cooker, and stir in the rice, onion, salsa, green chilies, and half the taco seasoning. Rub the remaining taco seasoning over the chicken breasts, and place into the cooker. Place the lid on the cooker, and set to high setting.
• Cook until the rice is thickened and most of the liquid has been absorbed, about 3 hours. About 20 minutes before serving time, turn the cooker to warm setting. Remove the chicken breasts, and slice them. Stir the chicken and the black beans into the slow cooker. Return lid to cooker, allow the beans to heat, and serve.