Slow Cooker Salsa Chicken
Active: 15 Min. Total: 2 Hours, 20 Min
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
Place chicken in a 6 quart slow cooker, and sprinkle evenly with salt and pepper
Add salsa and oregano.
Cover and cook on HIGH until a thermometer inserted in the thickest portion of thighs registers 165F, about 2 hours.
Turn off slow cooker. Transfer chicken to a large heatproof bowl and cool for 10 minutes. Shred meat into bitesize pieces.
Add liquid in slow cooker to chicken, and toss to coat. Serve over hot rice. Garnish with fresh cilantro and serve with lime wedges.