Salsa Chicken Thighs
Boneless chicken thighs cook in a jar of salsa and cumin for five to six hours, then shred in their own liquid.
Salsa Chicken Thighs
Course: Main CourseDifficulty: Easy4
servings5
minutes5
hours30
minutesBoneless chicken thighs cook in a jar of salsa and cumin for five to six hours, then shred in their own liquid.
Ingredients
2 lb boneless skinless chicken thighs
16 oz jar thick salsa
1 tsp ground cumin
1 tsp smoked paprika
1 tsp garlic powder
1/2 tsp kosher salt
1 can (15 oz) black beans, drained
1 cup frozen corn
1/2 cup chicken stock
Juice of 1 lime
Fresh coriander, to serve
Tortillas or rice, to serve
Directions
- Put the chicken thighs in a cold 6-quart slow cooker in a single layer.
- Sprinkle the cumin, paprika, garlic powder and salt over the chicken.
- Add the black beans and corn around the chicken.
- Pour the salsa and stock over everything.
- Cover and cook on LOW for 5 to 6 hours.
- Check that a probe in the thickest thigh reads 165°F or higher.
- Shred the chicken with two forks directly in the pot.
- Stir in the lime juice and coriander.
- Cook uncovered on HIGH for 10 minutes if the liquid is thin.
- Serve in tortillas or over rice.
Notes
- Chicken breast works here only if you cut the time to about 3 hours on LOW. The shredded chicken freezes well in its liquid.
Why thighs here
Thighs stay moist in salsa through a long cook, and they shred into the sauce without drying. Beans and corn give a full meal in one pot.
Shredding in the pot lets the meat soak up the liquid.
Salsa Chicken Thighs: swaps
Breast works only if you cut the time to about 3 hours on LOW. Pinto beans can replace black beans. Do not use thin salsa, which waters down the sauce.
Cilantro stands in for coriander in the US.
Serve and freeze
Tortillas, rice or a bowl with greens all work. The shredded chicken freezes well in its liquid. Thaw overnight in the refrigerator, then reheat gently.
One mistake to skip
Overcooking, or using breast without adjusting the time. Thighs are forgiving. Breast needs about 3 hours on LOW. Check that the thickest thigh reads 165°F or higher, then shred directly in the pot.
Set out the toppings in bowls so everyone builds their own. Leftovers make a good filling for quesadillas.
Salsa Chicken Thighs at a glance
- Prep time: 5 minutes
- Cooking time: 5 hours 30 minutes
- Servings: 4 servings
- Ingredients: 12, led by boneless skinless chicken thighs, jar thick salsa, ground cumin, smoked paprika
Tips for Salsa Chicken Thighs
Chicken breast works here only if you cut the time to about 3 hours on LOW. The shredded chicken freezes well in its liquid.
Salsa Chicken Thighs FAQ
How long does Salsa Chicken Thighs take?
Salsa Chicken Thighs takes 5 hours 30 minutes of cooking after 5 minutes of prep.
How many people does Salsa Chicken Thighs serve?
This recipe makes 4 servings.
What do I need to make Salsa Chicken Thighs?
12 ingredients, led by boneless skinless chicken thighs, jar thick salsa, ground cumin, smoked paprika. Amounts are in the recipe card above.
