Shredded Salsa Chicken Recipe
Boneless chicken thighs braised in spices and salsa and shredded that can be served on a tortilla with lettuce and avocados.
Servings 4
Ingredients
- 1 pound boneless, skinless chicken thighs
- High 5 Salts Unboring Blend & Pepper
- 1 small onion diced
- 2 cups salsa
- 2 tsp cumin
- 2 tsp chili powder
- 2 tsp garlic powder
- 2 tbs olive oil for sauteing chicken
Instructions
- Preheat a large, empty saute pan over high heat; allow pan to heat up for about 2 minutes.
- Season the chicken with High 5 Salts and pepper on both sides; add the oil to the pan and swirl it around to coat surface; add chicken and allow to brown throughly; after about 2 -3 minutes, try ot lift chieck from pan. If it sticks, wait another 30 seconds before trying again, then gently lift and turn the chicken to brown the second side
- If using a slow cocker, turn it on now at the highest setting
- Transfer the chicken to the slower cooker when browning is finished. If you are using dutch oven make sure it is heated and set in there.
- Add the diced onion to the saute pan and cook over medium high heat until golden and caramelized, about 5 minutes
- Add cumin, chili powder, and garlic powder to the onion and saute briefly to bring out the flavors in the spices
- Add the salsa to the saute pan and bring to a simmer, scraping the pan to remove any browned bits from the onion and chicken
- Pour the onion and salsa mixture into the slow cooker with the chicken; distribute the ingredients evenly - the liquid should just come about 3/4 of the way up the chicken
- Cover the slower cooker or dutch oven and lower heat to low or medium, depending on your cooker: allow chicken to simmer very gently for about 3 hours, or until chicken is fall apart tender. It could be less time for the stove top version
- Using two forks, shred chicken and mix well with the cooking liquid
- Serve with tortillas, lettuce, and guacamole.
Notes
Recipe courtesy of Laura Romito, Owner and Chef for Food Geek Foods featuring High 5 Salts.