Description
A budget-friendly, one-ingredient dinner using just chicken thighs and salsa. This slow cooker recipe yields tender, flavorful tacos that are perfect for solo cooks or meal prep.
Ingredients
Scale
- 2 lbs boneless, skinless chicken thighs
- 16 oz jarred salsa (mild or medium chunky)
- 12 count corn tortillas
- 1 cup shredded mild cheddar cheese
- 1 can (15 oz) canned black beans (optional)
Instructions
- Pat chicken thighs dry and place them in the slow cooker.
- Pour the entire jar of salsa into the slow cooker over the chicken. If using beans, rinse and add them now.
- Cover and cook on LOW for 6-8 hours until chicken is tender.
- Remove chicken to a bowl. Skim excess fat from the cooking liquid, then return 1 cup of liquid to the slow cooker.
- Shred the chicken with forks and stir it back into the liquid in the slow cooker.
- Warm tortillas in a dry pan or microwave.
- Assemble tacos with chicken, cheese, and desired toppings.
Notes
Do not drain the chicken juices; they add flavor. If using frozen chicken, add 1-2 hours to cooking time. For a leaner taco, skim excess fat from the cooking liquid. Leftovers keep well in the fridge for 4 days.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco with corn tor
- Calories: 280
- Sodium: 450
- Fat: 12
- Carbohydrates: 20
- Protein: 25
Keywords: slow cooker, budget dinner, cheap meals, salsa chicken, tacos, one ingredient, meal prep, chicken thighs