Chicken salsa is a recipe I created years ago. It started as a quick recipe of just chopping chicken up, popping it into a skillet. After the chicken cooks a bit, I would add in salsa and let it finish cooking. Then I would put it on top of couscous and top it with cheese.
Over time I’ve made this in the crock pot or even in the pressure cooker. With both of these cooking methods I would just cut the chicken into bite size pieces and put the salsa in to start. When you do it in the pressure cooker, it makes it more like shredded chicken which is perfect for nachos!
Well, since we have been working on adding more veggies into our meals I decided to revamp salsa chicken.
- 1 package of chicken thighs
- 1 red pepper
- 1 onion
- 2 cubanelle peppers
- 3/4 stocks of celery
- chili powder
- put pressure cooker on high
- trim up chicken thighs, add to crock pot
- dice up onion, peppers and celery, add to crock pot
- add spices to your taste preferences
- add 1/2 jar of salsa
- put the lid on and cook for 3-4 hour on high
I served it over farro as well as couscous to serve this over. Colby added cheddar cheese to his chicken salsa. We ate the WHOLE crock pot worth of chicken salsa. We did have farro and couscous leftovers, but I’ll take that. I enjoyed the increase of veggies and felt it added to the taste as well as the health levels.