Thaw 4 bone-in, skin-on chicken breasts over night. Make sure to leave yourself 4-6 hours for the slow cooker the next day.
1
Create a rub with pepper, seasoned salt, and taco seasoning and coat the chicken thighs in it.
2
Place thighs in the bottom of the slow cooker. Pour chicken broth and water over thighs.
3
Add seasonings, tomato salsa and salsa verde and stir to incorporate.
4
Rough chop onion, cut grape tomatoes in half and add both.
5
Turn slow cooker on low and cook. for 4 to 6 hours. Check slow cooker every 1 1/2 to 2 hours.
6
Once chicken is done (at approx. 173 degrees) remove from broth and serve with sides and veggies.
7
As a bonus, blend broth with an emulsifier or blender and transfer to sauce pan while still hot. Add flower to thicken and you will have gravy. Goes great over white rice.