Salsa Chicken

Prep Time 5 minutes
Cook Time 4 hours
Total Time 4 hours 5 minutes
Servings 4 servings


  • 3 pounds boneless skinless chicken thighs
  • 2 cups salsa
  • 1 beer or use 1 can low sodium chicken broth
  • 2 teaspoons cumin
  • Sea salt and freshly ground black pepper to taste


  • Add chicken to the crock cooker. Top with salsa and beer, and sprinkle with cumin and generous pinches of salt and pepper to taste.
  • Turn the chicken so that both sides are coated. Cover and cook for 4 hours on high heat.
  • The chicken is ready when it shreds easily. Shred with a fork in the crock cooker and toss with the juices.
  • Serve hot immediately.


SERVING SUGGESTION: Steamed broccoli and cauli-rice (process cauliflower in a blender or food processor until it resembles grains of rice; steam “rice” till tender; drain; salt and pepper to taste then fluff with a fork).
GLUTEN FREE: Make sure salsa and beer (or chicken broth) gluten-free.
NUTRITION: 468 Calories; 14g Fat (28.3% calories from fat); 68g Protein; 12g Carbohydrate; 2g Dietary Fiber; 286mg Cholesterol; 869mg Sodium. Exchanges: 0 Grain (Starch); 0 Lean Meat; 1 ½ Vegetable; 0 Fat.
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