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
- 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.
- 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).
- 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.
Recipe & Image: