Slow Cooker Salsa Chicken

2 lbs. boneless, skinless chicken thighs
1 t. kosher salt
1/2 t. black pepper
2 16-oz. containers refrigerated medium salsa
1/4 c. chopped fresh oregano
8 c. hot cooked yellow rice (such as 2 5-oz. packages seasoned yellow rice)
Chopped fresh cilantro
Lime wedges

Place chicken in 6-qt. slow cooker and sprinkle evenly with salt and pepper. Add salsa and oregano. Cover and cook on HIGH until done, about 2 hours.

Turn off slow cooker. Transfer chicken to a large heatproof bowl and cool 10 minutes. Shred meat into bite-sized pieces. Add liquid in slow cooker to chicken and toss to coat.

Serve over hot rice, with cilantro and lime wedges.

Chicken and/or leftovers can also be served over a baked potato, inside warmed tortillas or taco shells, or stirred into hot pasta.

Serves 8.

Adapted from Southern Living magazine, Sept. 2020, p. 114.