3 pounds boneless, skinless chicken thighs
1 (16 ounce) jar peach salsa
- Combine the chicken thighs and the salsa in a 3 to 4 quart crockpot. You can layer the ingredients, put the chicken in and pour the salsa over, or even cube the chicken and mix with the salsa.
- Cover and cook on low for 6-8 hours, until the chicken is tender and thoroughly cooked to 165°F.
- You can leave the lid off the crockpot and cook it on high for the last 30-45 minutes to thicken if you’d like, or mix 2 tablespoons cornstarch with 1/4 cup water and add that to the food; cover and cook 20-30 minutes longer on low.
- This can also be made with chicken breasts; cook on low for 4-6 hours until the chicken is done to 165°F. And don’t skip testing with a food thermometer! You need to do that to make sure the chicken is cooked for food safety reasons.