Ingredients:
1 pkg. chicken thighs, boneless skinless (about 5-6 in a pack)
1 1/2 c. mild salsa
1 small red onion, chopped
Place the onion on the bottom of a slow cooker. Top with the salsa. Place the chicken thighs in a single layer on top of the salsa. Cook on high for 2-3 hours, then turn down to low for an hour. Take the chicken out and shred. Place back in the sauce and cook for an additional 20 minutes.
This shredded salsa chicken is a great base for any number of dishes. One of my favorite Mexican type of foods is tacos. So in the picture below, I used white tortilla, shredded salsa chicken, Sargento Bruschetta Jack cheese, "corn off the cob", cilantro, cubed avocado, and Parmesan Ranch dressing.
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