Slow Cooker Salsa Chicken is a traditional American recipe (from Tex-Mex cuisine) for a classic dish of chicken cooked in a tomato salsa base served with tortillas, rice, cheese and guacamole. The full recipe is presented here and I hope you enjoy this classic American version of: Slow Cooker Salsa Chicken.
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This is a Tex-Mex dish that’s adapted to be prepared in a slow cooker, yielding a stress-free family dinner.
Ingredients:
4 boneless, skinless chicken breasts
¼ teaspoon sea salt
¼ teaspoon freshly-ground black pepper
500ml salsa store-bought or homemade (eg spicy tomato salsa or tomato salsa)
150g yellow onion, diced
3 tsp garlic, minced
1 tbsp chili powder
½ tbsp ground cumin
25g jalapeño slices
For Serving (Optional):
Cooked white rice
Tortillas (flour or corn)
Fresh coriander for garnish
Grated cheese Guacamole
Sour Cream
Method:
Arrange the chicken breasts in an even layer in the base of your slow cooker. Scatter over the salt, black pepper, salsa, onion, garlic, chili powder, and cumin.
Cover and cook on high for 3 hours.
At the end of this time, shred the cooked chicken in the slow cooker and top with the jalapeño slices. Cover and cook for an additional 30 minutes.
Serve the chicken on a bed of rice or use as filling, garnished with fresh coriander leaves and your favourite taco toppings.
