"Easy recipe! Chicken comes out moist and sweet. Slice breast to serve as main course or shred and use in tacos. Very versatile. Enjoy!"
- 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, 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.
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Per Serving: 534 calories;28.4 g fat;8.3 g carbohydrates;58.8 g protein;228 mg cholesterol;729 mg sodium.Full nutrition
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