After coming back from a long weekend away in Park City, Utah and no real plans for dinner, I was desperate for something quick and easy. Scouring my fridge and pantry I had some boneless skinless chicken thighs and some chunky salsa, so I threw them in my crock pot along with some spices and crossed my fingers.
What emerged was a delicious, juicy chicken which shredded wonderfully after a few hours of slow simmering – and bonus my husband and daughter enjoyed it!
Last night we had them as tacos with all the fixins, and for my youngest, I served hers over rice. Today I was in the mood for a salad bowl like I often get at Chipotles and simply added some tomatoes, corn, shredded cheese and avocado and it was wonderful. This filling can be used so many ways, and it’s too easy not to try. If you make it with chicken breast, you can reduce the cook time to about 2 to 3 hours on low. Use it however you like, tacos, salad, enchilada filling, anything I haven’t thought of please share!
Embarrassingly Easy Crock Pot Salsa Chicken Thighs
Servings: 6 • Size: 1 thigh • Old Points: 4 pts • Points+: 4 pts
Calories: 187 • Fat: 8 g • Carb: 3 g • Fiber: 1 g • Protein: 30 g • Sugar: 0 g
Sodium: 315 mg • Cholesterol: 127 mg
- 1-1/2 lbs lean skinless chicken thigh filets (Perdue Fit and Easy)
- 1 cup chunks salsa
- adobo seasoning (or salt) to taste
- 1/4 tsp garlic powder
- 3/4 tsp ground cumin
- salt, to taste
- 12 large taco shells (I used El Paso Stand and Stuff)
- shredded lettuce
- shredded cheddar
- sour cream
Season the chicken with adobo (or salt), then place in the crock pot and top with salsa, garlic powder and 1/2 tsp cumin.
Cover and cook LOW for 4 hours. When cooked, remove the chicken and set on a large plate; shred with two forks. Pour the liquid into a bowl and reserve, then place the shredded chicken back into the crock pot, adjust salt to taste and add remaining 1/4 tsp cumin.
Makes about 2 3/4 cups chicken.
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