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SLOW COOKER SALSA RABBIT or CHICKEN

Cheryl Wixson
This makes for an easy and delicious dinner. Serve with all the usual fixings: warm flour tortillas, shredded lettuce, chopped tomatoes, grated cheese and lime wedges.
Servings 6
Print Recipe

Ingredients
  

  • 1 rabbit fryer cut into 6 pieces
  • or
  • About 3 pounds chicken pieces on the bone
  • 1½ cups Emily's Taco Salsa 1 jar
  • 1 teaspoon ground cumin
  • Pinch chili pepper flakes
  • 3 tablespoons lime juice
  • 1 1/2 cup Emily's Taco Salsa

Instructions
 

  • If desired, trim the skin and fat from the meat pieces. Grease the bowl of your slow cooker. Arrange the meat on the bottom, and cover with the salsa. Cover and cook on low until the meat is cooked through, about 7 - 8 hours. The internal temperature of the rabbit or chicken should register at least 155 degrees at the thickest point on a meat thermometer. Remove the rabbit from the slow cooker and allow to cool until it can be handled easily. Pull the meat from the bones. Return the meat pieces to the slow cooker and increase the heat to high. Add the cumin, chili pepper flakes and fresh lime juice, cover, and cook for another 15 minutes before serving.
  • Makes six servings.

Notes

Nutritional analysis per serving (approximate, varies with cut of meat): 319 calories, 30 grams protein, 5 grams carbohydrates, 19 grams fat, 252 mg. sodium, 1 gram fiber.