Simple Slow Cooker Chicken

OMG. It’s finally cooling down here in the Bay Area. Leaves are finally beginning to fall and the temps are dropping below 70 degrees. Halle-fricken-lujah!

It’s almost chaos time and the stress of the holidays is already permeating through the stores.

Can ya feel it?

This recipe is for you if your life looks like constant chaos.

Busy mornings, kids running around, errands to run, house to clean and one more lunch to make. ;)

We’re gonna have you relaxing at dinner in no time.

If you haven’t whipped out your slow cooker yet, here’s the recipe that’ll get you breaking it out more than just once a year. Promise.

This is such an easy recipe – I can’t even begin to tell you.


Serves 4 w/ leftovers

Prep time 5-10 minutes

Cook time about 5-6 hours on low heat


  • 6 bone-in skin on chicken thighs
  • 1 teaspoon ground cumin
  • 1 onion, chopped small
  • 3 cloves garlic, chopped small
  • veggies of your choice, chopped small (potatoes, green beans, zucchini, etc.)
  • 1 10-16 ounce jar salsa verde (read ingredients)
  • salt and pepper
  • optional toppings – scallions, cabbage, hot sauce, sour cream, avocado, shredded carrots


  1. Optional step but I do usually do it for the amount of flavor it adds – Broil or sauté your chicken in a tablespoon evoo, just until both sides are browned. Add cumin, onion, garlic and veggies + salt and pepper to pot, if using, and sauté for about 5-6 minutes. Just to soften a bit.
  2. Transfer everything to a preheated slow cooker pot, pour in salsa. You can also add about a cup of water or chicken stock to make it more brothy.
  3. Cover and cook on low heat for about 5 or 6 hours or until chicken is cooked through and no longer pink.
  4. Remove chicken from pan, skin and de-bone and shred meat with two forks. Place meat back into pot and stir to warm through. Don’t throw away bones and skin. Save for homemade stock.
  5. Serve in big bowl with optional toppings. Is great over buttered rice or with warm tortillas.

My tips –

So, this isn’t really a “recipe” in that it’s so easy and you can seriously tailor it anyway you like. Just be sure to chop your veggies small so they all cook evenly with the chicken.

Salsa verde – I usually buy the ones at Trader Joe’s as it has great ingredients and nothing artificial. Watch out for fillers, additives or weird thickeners.

Bone in, skin on chicken thighs – this is the cheapest and delicious way to cook chicken. Breasts tend to dry out and I actually prefer dark meat. But, use what you got, what’s on sale or what you like.

I freshly grind my own pepper and use Himalayan pink salt just for shits and giggles. More nutrients and better tasting.

Don’t have anything in the house to use up for veggies? I’ve been known to toss chicken into the slow cooker with a jar of salsa and some ground cumin and call it a day. Yum!

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