It’s time to dust off my slow cooker for an easy and delicious Salsa Chicken. I don’t use my slow cooker very often as I’m not very comfortable leaving it unattended for so many hours as most people do. I agree is quite convenient to place all the ingredients in the slow cooker, go to work and come back to a meal. But, the main reason I like using it is that slow cooking at a low temperature helps retain the natural juices and allows for a better distribution of flavours. Hubby and I really loved this meal and the sauce was so delicious. I hope you’ll enjoy this recipe too!
Time: 4.25 hrs Prep: 15 min. Cook: 4 hrs. using a slow cooker on high
Servings: 12
Ingredients:
- 12 chicken thighs, skin removed
- 650 ml chunky salsa (or if you don’t like spicy food you can use ½ salsa & ½ diced tomatoes)
- 700 g mushrooms, sliced
- 200 g Philadelphia cream cheese
- 5-6 green onions
- salt and pepper
Directions:
Peel and chop the green onions. Add over sliced mushrooms.
Place the chicken thighs in the slow cooker and season with salt and pepper.
Combine chopped onions, mushrooms, salsa and pour over chicken.
Cook on high for 4 hours (or 6-7 hrs on low).
When the chicken is cooked, transfer onto a platter. Take a few tablespoons from the salsa and onions sauce and pour over the cream cheese. Mix until everything is combined and add to the slow cooker over the remaining sauce. Whisk until cream cheese is melted.
Pour sauce over chicken and be ready to enjoy a delicious meal :). You can also serve it with mashed potatoes or rice.
