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)
- Roughly chop onion. Lay in bottom of slow cooker.
- Add chicken to slow cooker. Dust chicken with seasonings. Pour salsa on top.
- Cook on low for 6-7 hours. When finished, shred with two forks.
- 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.