Just realized using chicken thighs instead of breasts in my go-to salsa chicken makes it way better
I've been making the same salsa chicken recipe for years, just dumping a jar of salsa and some chicken breasts in the crockpot. It was fine, but sometimes a bit dry. Last week I grabbed a pack of boneless, skinless thighs on sale and used those instead. The difference was huge! The thighs stayed super moist and shred so much easier after 6 hours on low. It's the same 3 ingredient recipe, just a different cut. Anyone have other simple swaps like this that improved a basic recipe?