Slow Cooker Salsa Chicken On Mexican Rice A Roni

We love our Tex-Mex flavors here at the cottage. This is one of my go-to slow cooker recipes that I love. This is the most versatile recipe for Slow Cooker Salsa Chicken. It can be served as a tostada, taco, or nacho's and today we are serving it over Mexican Rice A Roni. This recipe is so easy and what A great combination. Just add a nice salad and some chips and it is a delicious meal.

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How To Make Slow Cooker Salsa Chicken

 On Mexican Rice A Roni

We will salt and pepper 2 pounds of chicken thighs. I use bone in and skin on to give more flavor.

Add 4 cups salsa. 

I use my Garden to Table Canned Salsa.

Place the lid on the cooker and cook on high for 3 hours on high.

Remove the chicken thighs from the slow cooker. Place the thighs on a sheet and set aside. Leave the sauce in the cooker and lower the heat to warm.

Using a set of claws or two forks, shred the chicken thighs.

Place the shredded thighs in the warm

 salsa sauce in the slow cooker.

Gently stir the chicken thighs into the Salsa Sauce. Leave the mixture in the slow cooker with the heat on warm until ready to serve.

Prepare the Mexican Rice A Roni

 according to the box directions.

Place a serving of the Mexican Rice A Roni into a serving bowl.

Top the Mexican Rice A Roni with a serving of the Slow Cooker Salsa Chicken.

Garnish with fresh chopped green onions and sharp shredded cheddar cheese.

Recipe

This is a delicious recipe and is great for a supper for two or a game day crowd.

I hope you enjoy the recipe!

Thanks so much for stopping by the cottage today and spending time in the kitchen with us. I love cooking with a friend, food always taste better when shared with a friend! 

Have a fantastic week and come back to see us real soon!

Peace and Joy 

Miz Helen

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