Today we have a pretty awesome chicken recipe called, “Slow Cooker Chicken and Salad.” The slow cooker brings out the moistness of the chicken. It takes a bit longer to cook; however, the result is well worth it.


  • 1 Sweet Onion, Sliced and Separated into Rings
  • 1 5 Pound Whole CHicken
  • 1 – 20 ounce jar salsa


  1. Spread onion rings into the bottom of a slow cooker crock. Place chicken onto onion layer with breast-side facing down. Pour salsa over the chicken.
  2. Cook on High until no longer pink at the bone and the juices run clear for about 5 hours. An instant-read thermometer inserted into the thickest part of the thigh near the bone should read 165 degrees F (74 degrees C).
  3. Remove the chicken from slow cooker, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before cutting.
  4. Enjoy!

Recipe & Image:


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