Salsa Chicken

Salsa Chicken Recipe

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I had to be out for the day and I wanted to make something super easy and fast so dinner would be ready when I got home. Salsa Chicken to the rescue! It cooks up all by itself and is fall of the bone tender. I serve it over rice that I also mixed in some Edamame that I had in the fridge. We loved it!


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15 Min
5 Hr
Slow Cooker Crock Pot


  • 2
    chicken leg quarters
  • ·
    olive oil
  • 1 medium
    onion, chopped
  • 16 oz
    frozen corn
  • 16 oz
    jarred salsa
  • ·
    salt, pepper, basil, cumin, bay leaf

How to Make Salsa Chicken


  1. Heat some olive oil in a pan. I have a multi-cooker so I just used that. Add the chicken skin side down and brown. Flip and brown the other side and remove.
  2. Dump in the onions and saute to soften.
  3. Pour in the corn and continue to saute until it browns a little.
  4. Pour in half the jar of salsa and place reserved chicken on top.
  5. Sprinkle spices over chicken skin and add the bay leaf.
  6. Pour remaining salsa around chicken and rinse jar with a bit of water and add it too. (about a half cup)
  7. Cook on Low for 5 hours.
  8. I served this over rice but you could also use noodles or potatoes!

Printable Recipe Card

About Salsa Chicken

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American

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