As strange as it seems to make dinner before eating breakfast, I love starting dinner in the slow cooker in the morning. The work is done after putting the ingredients together, and the kitchen smells great when you get home. Those are both good things.
For this recipe, grab chicken, salsa, lime juice, chili powder, sea salt, cilantro and a dash of season salt.
There it is. I used the mini tonight. Isn’t it cute?
The salsa really affects the flavor of the chicken, so choose a salsa you like. If you have a little extra time, try the Pioneer Woman’s Restaurant Style Salsa.
I sneak Season-All into most recipes because it makes almost anything better (disclaimer: that is an opinion), but if you hate it, leave it out.
If you like, serve with corn tortillas, guacamole, cheese and sour cream. I prefer the meat without the tortilla, but many of my friends (specifically the male college students) uphold carb overload diets, so I usually serve it with tortillas.
Slow Cooker Salsa Chicken
1 lb boneless skinless chicken tenderloins
1 cup salsa
2 tbsp lime juice
1 tsp chili powder
1/4 teaspoon sea salt
season salt, to taste
2 tbsp cilantro, for garnish
Combine salsa, lime juice, chili powder, sea salt and season salt in slow cooker. Add chicken, stirring to coat with salsa mixture. Cook on low for 6 hours. Shred chicken and leave slow cooker on warm setting for 30 minutes. Transfer chicken, with salsa mixture, to serving dish and garnish with cilantro.