*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Spread onion rings into the bottom of a slow cooker crock. Place chicken onto onion layer with breast-side facing down. Pour salsa over the chicken.
Cook on High until no longer pink at the bone and the juices run clear, about 5 hours. An instant-read thermometer inserted into the thickest part of the thigh near the bone should read 165 degrees F (74 degrees C).
Remove the chicken from slow cooker, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before cutting.