I’m not afraid to admit when I’m wrong. I’m not eager to do it, and I’m certainly not going to go out of my way to announce every little misstatement. But some errors are so egregious that they can’t be allowed to stand.
On July 4, 2017, I said “It’s also probably the simplest recipe I’ll ever post here.”
What was I thinking? That recipe has three ingredients and five steps! A simpler one was inevitable.
You ready for a really simple recipe? I’m not going to claim this one can’t be beat–I’ve learned that lesson–but I can’t think how.
Normally, at this point I’d give credit to the originator of the recipe and explain how we’ve modified it. But in this case, variations are all over the Internet and very few of them are credited. If you want to trace the history, please let me know what you learn.
Slow Cooker Salsa Chicken
- 3 lbs of boneless, skinless chicken thighs – Don’t use breast meat: it gets dry and doesn’t soak up flavor well.
- One jar, bottle, or other container of salsa – Whatever variety appeals. Chunky and smooth both work well. Just check the ingredient list before you buy: an unexpectedly high bell pepper concentration can ruin an otherwise delightful salsa.
- Dump the chicken in your slow cooker.
- Slop the salsa on top of the chicken.
- Cook on Low for 8-9 hours.
The salsa cooks down and combines with the chicken juices to produce a rich liquid that tastes great over rice, and leftovers work well as a chili base. Be aware, however, that the mingling and cooking does reduce the spiciness. If you prefer some kick in your chicken, a mild salsa is not your friend.
The chicken itself can go into the rice along with the salsa liquid, or anchor a burrito. It makes great sandwiches–try it with some pickled carrots or onions–and stuffs into baked potatoes well (don’t forget to add some bacon as well).
This is, by the way, one of those recipes that reheats well in an Instant Pot: pressure cook on low for zero minutes, shut off the cooker, and vent the pressure manually.
There you go: a mindless recipe for taxing times.
And, rest assured that if I find a two-ingredient, two-step recipe, I’ll let you all know.