Active: 15 Min. Total: 2 Hours, 20 Min

Serves 8

Ingredients:

• 2 lb. boneless, skinless chicken thighs

• 1 tsp. kosher salt

• 1/2 tsp. black pepper

• 2 (16-oz.) containers refrigerated medium salsa

• 1/4 cup chopped fresh oregano

• 8 cups hot cooked yellow rice (from 2 [5-oz.] pkg., such as Mahatma Yellow Seasoned Rice)

• Chopped fresh cilantro and lime wedges, for serving

Step 1

Place chicken in a 6 quart slow cooker, and sprinkle evenly with salt and pepper

Step 2

Add salsa and oregano.

Step 3

Cover and cook on HIGH until a thermometer inserted in the thickest portion of thighs registers 165F, about 2 hours.

Step 4

Turn off slow cooker. Transfer chicken to a large heatproof bowl and cool for 10 minutes. Shred meat into bitesize pieces.

Step 5

Add liquid in slow cooker to chicken, and toss to coat. Serve over hot rice. Garnish with fresh cilantro and serve with lime wedges.