Salsa Crockpot Chicken



Prep Time: 10 mins

Cook Time:: 6 hrs

Yield: Serves 6-8


3 pounds boneless, skinless chicken thighs

1 (16 ounce) jar peach salsa


  1. 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.
  2. Cover and cook on low for 6-8 hours, until the chicken is tender and thoroughly cooked to 165°F.
  3. 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.
  4. 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.