Here’s another super easy chicken thigh recipe! I call it Fiesta Chicken, because the first time I made this successfully, it was for a party. It’s a great party food! You can pick it up with tortilla chips, or eat it over rice.
The key to this recipe is a good quality salsa. Make sure to choose one that has a really nice flavor, and watch out for high sodium varieties.
There’s some minor prep here: draining and rinsing a can of beans and mincing some garlic. If you can’t or prefer not to mince your own garlic, you can of course use the pre-minced stuff in jars. If you do want to mince your own garlic, I HIGHLY recommend getting a jar of pre-peeled garlic from an Asian market. No more time spent peeling is a huge help.
Once you’ve minced the garlic and rinsed the beans, it’s basically a dump and go recipe. Place the chicken thighs in the bottom of the cooker, and then add all the other ingredients and stir.
Let it cook for the correct amount of time needed to fully cook chicken thighs – 3.5 hours for my slow cooker.
Once it’s cooked, shred the chicken, and let the fiesta begin! You can serve this over rice to make a bowl or on top of corn chips to make nachos. Sprinkle with some shredded Mexican or cheddar cheese to finish it off.
Fiesta Chicken
Equipment
- Slow Cooker (6 qt)
Ingredients
- 2 lb chicken thighs boneless, skinless
- 16 oz salsa
- 5 garlic cloves minced
- 15 oz black beans 1 can, drained and rinsed
- 8 oz frozen corn
- ½ Tbsp cumin
- ½ tsp oregano
- ¼ tsp cayenne
- ¼ cup water
- 8 oz shredded cheese for serving Mexican, cheddar
Instructions
- Place chicken in the bottom of 6 qt slow cooker. Add all other ingredients and stir.
- Cook on low 3.5 hours.
- Shred chicken if desired, and serve over rice or with corn chips. Top with cheese.
This recipe was inspired by Budget Bytes.