Slow-cooker Spanish Chicken



Are you in need of a quick and easy meal? Then try my Slow-cooker Spanish Chicken recipe. It's perfect for busy moms because you just dump all of the ingredients in the slow cooker and let it cook all day.

Here's a list of what you will need:
2 lbs. Chicken pieces (I prefer to use bone-in thighs)
1 large onion-chopped
1 16 oz. jar of salsa ( I use mild, but you can use medium or hot if you prefer more heat.)
4 oz. green olives
1 packet of taco seasoning
1/2 tsp. of red pepper flakes (optional)
Salt and pepper to taste
1 cup of water

Just put everything in the crockpot, set it on high, and cook for about six hours. Meat can then easily be pulled off the bone and shredded into the sauce. You can serve it over rice, noodles, or with cornbread.

*This recipe can also be doubled so that you can use the leftovers to make Chicken & Cheese Enchiladas. All you need to do is mix in some shredded cheese and spoon mixture into tortillas and wrap them like a burrito and place in a baking pan. Be sure you place them seam down. Then cover them with your favorite store bought enchilada sauce and top with shredded cheese. Bake in the oven at 375 degrees for 45 min until cheese is bubbly and slightly browned. Top with a dollop of sour cream.