Salsa Chicken, Three Ways
Bone-in chicken thighs cook 5 to 6 hours on LOW in a jar of salsa with cumin, then shred in the pot into three dinners.
Salsa Chicken, Three Ways
Course: Main CourseDifficulty: Easy4
servings10
minutes5
hours30
minutesBone-in chicken thighs cook 5 to 6 hours on LOW in a jar of salsa with cumin, then shred in the pot into three dinners.
Ingredients
2 lb bone-in chicken thighs
1 jar (16 oz) salsa
1 tsp ground cumin
1 tsp chili powder
1/2 tsp kosher salt
1 can (15 oz) black beans, drained
1 cup corn kernels
Tortillas, rice or pasta, to serve
Shredded cheese, to top
Chopped cilantro, to top
Directions
- Set the chicken thighs in the bottom of a 6-quart slow cooker.
- Sprinkle the cumin, chili powder and salt over the meat.
- Pour the salsa over the chicken.
- Cover and cook on LOW for 5 to 6 hours.
- Check that the chicken reads 175°F or more and pulls from the bone.
- Lift out the thighs, discard the bones and skin, and shred the meat.
- Stir the shredded meat back into the sauce with the beans and corn.
- Cook 15 minutes more on HIGH to heat the beans through.
- Night one: serve in warm tortillas with cheese and cilantro.
- Portion the rest into freezer containers for rice bowls and pasta.
Notes
- Portion the second and third nights on the day you cook. Keeps 3 days in the fridge and 3 months in the freezer.
Why Salsa Chicken, Three Ways makes three dinners
Bone-in thighs stay juicy through a long cook and give you a rich, sticky sauce. Once shredded with beans and corn, the same base turns into tacos one night, a rice bowl the next, and a pasta toss after that. The trick is changing the toppings, not the chicken.
Swaps that work for Salsa Chicken
Boneless thighs work, but cut the cook time a little. Breasts dry out, so skip them. Pinto beans can replace the black beans. A smoky salsa changes the whole mood of the dish. Do not use a salsa with big raw onion chunks, which turn bitter over hours.
Making the three nights
Portion the extra meals the day you cook, as the card says. Night two can go over rice with avocado, and night three can be baked into a quesadilla or tossed with pasta and cheese. Reheat gently with a splash of water.
The mistake is keeping everything in one big container. Smaller portions cool faster and reheat evenly.
Salsa Chicken, Three Ways at a glance
- Prep time: 10 minutes
- Cooking time: 5 hours 30 minutes
- Servings: 4 servings
- Ingredients: 10, led by bone-in chicken thighs, jar (16 oz) salsa, ground cumin, chili powder
Tips for Salsa Chicken, Three Ways
Portion the second and third nights on the day you cook. Keeps 3 days in the fridge and 3 months in the freezer.
Salsa Chicken, Three Ways FAQ
How long does Salsa Chicken, Three Ways take?
Salsa Chicken, Three Ways takes 5 hours 30 minutes of cooking after 10 minutes of prep.
How many people does Salsa Chicken, Three Ways serve?
This recipe makes 4 servings.
What do I need to make Salsa Chicken, Three Ways?
10 ingredients, led by bone-in chicken thighs, jar (16 oz) salsa, ground cumin, chili powder. Amounts are in the recipe card above.
Part of: 6 Cheap Crockpot Dinners for a Family
