Description
With just a few simple ingredients, this Slow Cooker Salsa Chicken and Peppers is a delicious Mexican-inspired recipe full of flavor. The chicken comes out incredibly fork-tender. And the salsa adds just the right amount of zesty spiciness as you can choose a mild, medium or hot salsa.
Ingredients
Scale
- 2.5 pounds boneless chicken thighs
- 1.0 pound boneless chicken breast *
- 16 ounce jar medium spicy salsa
- 12 ounces mini peppers, seeds and stem removed, sliced in half
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- 1 teaspoon paprika
- Jalapeno relish for topping, optional
Instructions
- Combine seasonings. Pat chicken dry with paper towels. Press spices onto top and bottom.
- If your slow cooker has a "sear" button, preheat it for a few minutes. Spray bottom with some non-stick cooking spray. Brown chicken for 1-2 minutes per side.
- If using a skillet, preheat on medium, spray with non-stick cooking spray and brown 1-2 minutes per side.
- Set chicken aside on a plate. Add peppers to the bottom of slow cooker.
- Add chicken back in and pour salsa over top.
- Cover and cook on low for 3 hours, 1 1/2 hours on high. Test with a meat thermometer and chicken should read at least 165°F. Sprinkle some jalapeno relish over top if desired.
- Serve the chicken over rice. Pour some of the juices over rice and chicken.
Notes
*You don't have to use the chicken breast if you want to just use thighs. We had a family member that preferred the white meat.
*Don't lift the lid until the time set for chicken to be done. The temperature will lower and may increase cooking time.
*You can cook the chicken an hour longer and it will soften and allow it to be shredded, if that is how you want to serve.
Nutrition
- Serving Size: 1
- Calories: 359
- Sugar: 3.8g
- Sodium: 588mg
- Fat: 10g
- Carbohydrates: 7.2g
- Fiber: 2.3g
- Protein: 55g
- Cholesterol: 232mg