If any of you are “This is Us” fans, you have probably also taken a much needed break from your slow cooker. I have decided to make up with mine since I do love this easy and yummy slow cooker chicken but my slow cooker is still on probation as my heart continues to mend.
This chicken, however, is not on probation since it is very flavorful, easy to dump together, and makes a ton of chicken for when you return. I like to use it in burrito bowls and in corn tortillas as a great taco filling. I listed it here as a fermented dish only because most store bought salsas contain vinegar. If you can find one without or make your own, then there is no need to consider this fermented. Just read your labels!
First I dump all the ingredients into my slow cooker and then walk away until dinner time.
I shred the chicken right in the pot with 2 forks and then give it a quick stir. Now you can let your tastebuds decide how to use it.
Tonight, we decided on burrito bowls so I threw together the pico de gallo. I made a double batch since I like the cool contrast to the warm chicken.
And voila! Yummy burrito bowls in almost no time with lots of chicken left to play with tomorrow.
Now I am off to unplug my slow cooker and replace the batteries in my smoke detectors. #jackpearson4ever
Enjoy!
Keilee
Yields 6 burrito bowls
Moist and flavorful chicken that can be used on salads or to make burrito bowls. Easy to make with only a few ingredients!
10 minPrep Time
8 hrCook Time
8 hr, 10 Total Time
Save Recipe
Ingredients
- 1 1/2 pounds boneless, skinless chicken thighs, trimmed
- 16 ounces sugar free jarred or homemade salsa
- 1 15 ounce can black beans, rinsed and drained
- 1 1/2 cups frozen corn
- 1 teaspoon salt
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 2 tablespoons chopped fresh cilantro
- 1 tomato, chopped
- 1/4 cup scallions, chopped
- 1/4 cup fresh cilantro, chopped
- 1/2 jalapeno pepper, seeded and chopped
- 1/2 lime, juiced
- 1/4 teaspoon salt
Instructions
- Place chicken thighs on the bottom of a slow cooker.
- Sprinkle salt, cumin, and garlic powder on top of chicken.
- Add salsa, corn, and black beans on top of chicken.
- Set slow cooker for 4 hours on high or 8 hours on low.
- When the time is up, gently shred the chicken and stir in the slow cooker.
- Toss together all the ingredients in a medium bowl.
Notes
This was only slightly modified from The SkinnyTaste: Fast and Slow Cookbook by Gina Homolka. I highly recommend it, if you love your slow cooker too!