Slow cooker salsa chicken

Simple ingredients create a family favourite that is perfect tucked into a bun or served over mashed potatoes or rice.
Slow Cooker Salsa Chicken
8 servings / 4 hours 15 min 

Prep 15 min / Cook 4 hours

  • 2 lb (1 kg) boneless skinless chicken thighs (about 8)
  • 1 tbsp (15 mL) canola oil
  • 2 tsp (10 mL) chili powder
  • 1 tsp (5 mL) dried oregano leaves
  • 1/2 tsp (2 mL) ground cumin
  • 1 cup (250 mL) salsa
  • 2 cloves garlic, minced
  • 1 jalapeno, seeded and diced
  1. In a large bowl, toss together chicken thighs, oil, chili powder, oregano and cumin to coat well.
  2. Stir together salsa, garlic and jalapeño in slow cooker:
  3. Brown chicken thighs in nonstick skillet over medium high heat and add to slow cooker. Nestle chicken into salsa mixture; cover and cook on Low for 4 to 6 hours or until very tender.
  4. Using 2 forks, shred chicken and stir into sauce.
Nutritional info per serving (1/8 recipe)
  • Calories: 180
  • Protein: 22 g
  • Total Fat: 8 g
    Saturated Fat: 2.5 g
    Cholesterol: 65 mg
  • Carbohydrate: 3 g
    Fibre: 1 g
    Sugars: 1 g
    Added Sugars: 0 g
  • Sodium: 290 mg
  • Potassium: 320 mg

Recipe developed by Emily Richards, PH Ec. ©Heart and Stroke Foundation 2018.

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