by Anne Carter
New Recipe
Course: Dinner Cuisine: Mexican Prep Time:10 minutes Cook Time:20 minutes Resting Time:5 minutes Total Time:35 minutes Calories: 282kcal Author: Anne Carter
– Large Pot – Cutting Board – Knife – Wooden Spoon – Measuring Spoons – Tongs – Plate
– 6 Boneless Skinless Chicken Thighs – Kosher Salt and Freshly Cracked Black Pepper – 2 tablespoons Olive Oil – 1 cup Chipotle Salsa or your favorite store bought salsa
1. Season chicken thighs with salt and pepper. 2. Slow cook: Add seasoned chicken, olive oil, and salsa to slow cooker. Cook on high for 5-6 hours until chicken is tender. Shred chicken with forks in salsa.
3. Sear chicken: Heat olive oil in skillet, sear chicken for 3 mins on each side until golden brown. 4. Add salsa to skillet, cover, and simmer on medium heat for 25-30 mins, flipping chicken halfway through.
5. Instant Pot: Sear chicken in olive oil for 3 mins each side. Add salsa, seal Instant Pot, set to poultry, and cook until done. 6. Shred cooked chicken with forks and serve as desired.