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No Crock-Pot? No problem! This recipe can be made in the oven—simply bake in a dutch oven or a covered 9x13 pan. The chicken just won’t be quite as tender. (If you want a slow cooker, thrift stores always seem to have them for only a few bucks.) 

  • Prep Time


  • 1 onion, chopped

  • 1 lb boneless skinless chicken thighs*

  • 1 tsp cumin

  • 1 tsp adobo seasoning (if unavailable, can substitute chili powder)

  • 1 tsp parsley

  • 2 c jar salsa

  • ½ c water (or enough water to cover chicken)

  • Tortillas/taco shells or 4 c cooked rice

  • Cilantro, cheese, sour cream, diced tomatoes, black beans (optional, for serving)


  1. Roughly chop onion. Lay in bottom of slow cooker.
  2. Add chicken to slow cooker. Dust chicken with seasonings. Pour salsa on top.
  3. Cook on low for 6-7 hours. When finished, shred with two forks.
  4. Serve in tortillas or taco shells or over rice with optional add-ins: cheese, fresh cilantro, black beans, diced tomatoes, etc.**

*Chicken breasts will work, but may require less time to cook; they are prone to drying out.

**Tip: Use leftover chicken for salads or sandwiches.

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