Salsa chicken in the crock pot recipe

Ingredients

• 1 pack Chicken Thighs (skin-on, bone-in, unwashed (about 4 thighs))
• 1 jar Salsa (about 16 oz, your favorite brand)
• 2 cups White Rice (long grain, rinsed, uncooked)
• 3.5 cups Bone Broth or Chicken Broth (low‑sodium preferred)
• 1 can Black Beans (15 oz, drained and rinsed)
• 1 can Corn (15 oz, drained)
• 0.5 tsp Salt (optional, to taste)
• 0.25 tsp Black Pepper (optional)

Instructions

1. Prepare Ingredients

   Rinse the white rice under cold water until the water runs clear. Open the salsa jar, and drain and rinse the canned beans and corn. Measure 3½ cups of broth.

   Time: PT5M

2. Add Ingredients to Slow Cooker

   Place the unwashed chicken thighs in the slow cooker. Add the salsa, rinsed rice, broth, beans, corn, and optional salt and pepper. Stir gently to combine.

   Time: PT2M

3. Cook on High

   Cover the slow cooker and set it to High. Cook for 4 hours without lifting the lid.

   Time: PT4H

4. Fluff and Serve

   Check that the chicken reaches an internal temperature of 165°F. Fluff the rice with a fork, shred the chicken if desired, and serve hot.

   Time: PT5M

   Temperature: 165°F

Nutrition Facts

Calories

467

Protein

25 g

Carbohydrates

55 g

Fat

12 g

Fiber

5 g