Slow Cooker Salsa Chicken

Name: Slow Cooker Salsa Chicken
Total time: 2 min
Ingredients: 2 pounds boneless, skinless chicken thighs; 1 teaspoon kosher salt; 1/2 teaspoon black pepper; 2 (16-oz.) containers refrigerated medium salsa; 1/4 cup chopped fresh oregano; 8 cups hot cooked yellow rice (from 2 [5-oz.] pkg., such as Mahatma Saffron Yellow Seasonings Long-Grain Rice); Chopped fresh cilantro and lime wedges, for serving

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www.southernliving.com

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Total: 2 hours, 20 minutes

Servings: 4.5

Author : Southern Living

Ingredients

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2 pounds boneless, skinless chicken thighs1 teaspoon kosher salt1/2 teaspoon black pepper2 (16-oz.) containers refrigerated medium salsa1/4 cup chopped fresh oregano8 cups hot cooked yellow rice (from 2 [5-oz.] pkg., such as Mahatma Saffron Yellow Seasonings Long-Grain Rice)Chopped fresh cilantro and lime wedges, for serving

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Instructions

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Place chicken in a 6-quart slow cooker; sprinkle evenly with salt and pepper. Add salsa and oregano. Cover and cook on HIGH until a thermometer inserted in thickest portion of thighs registers 165°F, about 2 hours. Turn off slow cooker. Transfer chicken to a large heatproof bowl; let cool 10 minutes. Shred meat into bite-size pieces. Add liquid in slow cooker to chicken; toss to coat. Serve over hot rice; garnish with cilantro, and serve with lime wedges.