Probably the best part of this dinner was that it was DELICIOUS. Like, shockingly delicious. I have no idea how so few ingredients can taste SO good, but man did they. I served this over leftover quinoa, with a bit of cilantro on top, and it was perfect. Perfect! Everyone inhaled it, even though it was a bit spicy. So good.
Just a note here, though. The type of salsa you use will completely change your flavor. I used an organic salsa from Trader Joe's that has a very restaurant salsa kind of flavor and a medium spice level.
5-Ingredient Slow Cooker Cowboy Chicken (Paleo / GFCF / Gluten-free)
1 package of chicken thighs
1 1/2 cups salsa
1/2 cup gluten-free Worcestershire sauce
3 tsp honey
3 tsp Dijon mustard
1 14 oz can black beans, rinsed and drained (optional)
1. Place chicken in the bottom of a crockpot. Whisk remaining ingredients together in a separate bowl and pour over chicken. Cook on low for 8-10 hours. Shred chicken with a fork and serve over quinoa.