Slow Cooker Salsa Chicken

I'm so glad I discovered boneless skinless chicken thighs. They are much more flavorful and juicy than chicken breasts and they are perfect for the slow cooker because they don't dry out. This is a good summer recipe because it takes about 3 minutes to put it in and about 3 minutes to shred the chicken at dinnertime. And, of course, it's tasty.

This is a picture of the picture from the magazine.

Slow Cooker Salsa Chicken

from May 2014 All You magazine


2 lb. boneless skinless chicken thighs, trimmed of extra fat
salt and pepper
1 cup jarred salsa
juice of 1 lime
1/4 cup chopped cilantro
2 T chili powder
1 t cumin
1 T honey
3 cloves garlic, minced

Put chicken in slow cooker and sprinkle with salt and pepper all over. Mix the rest of the ingredients and pour on top of the chicken. Cook on low for 3 to 5 hours. Using two forks, shred chicken. Serve on rice, in tortillas, in lettuce wraps or on a bed of spinach. I suggest topping with some sour cream.