Shredded chicken has never been easier to prepare and have on hand. Make an endless number of go-to meals from two simple ingredients and a slow cooker.
Salsa Chicken
Ingredients
2 pounds boneless, skinless chicken (try a mix of dark and light pieces)
2 cups salsa (any type, red or green; see Notes)
Directions
- Wash hands with soap and water.
- Place chicken in the slow cooker. Pour salsa over chicken and stir until pieces are coated.
- Place lid on slow cooker. Cook on HIGH for 4 hours or on LOW for 6 to 8 hours. When ready, the chicken will fall apart easily.
- Shred the chicken with 2 forks while in the slow cooker. Stir until mixed well.
- Serve right away, refrigerate for up to 4 days or freeze for up to 6 months.
Notes
- Try Food Hero Quick Tomato Salsa, Salsa Roja or Salsa Verde.
- For different flavors, use 1 cup of broth (any type) with seasonings of your choice, such as onion powder, garlic powder, salt and pepper.
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Comments
This slow cooker chicken recipe was tasty and so easy to make. I cooked it on the low setting and found it to be falling apart after 7 hours. We used the chicken for quesadillas. I like having enough extra to freeze for more meals. We used a green salsa this time and I can imagine this is a good way to slow cook chicken with any number of different liquids.