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Salsa Chicken

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.
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Prep time: 5 minutes
Cook time: 6 to 8 hours
Makes: 6 cups
Nutrition Facts: View label

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

  1. Wash hands with soap and water.
  2. Place chicken in the slow cooker. Pour salsa over chicken and stir until pieces are coated.
  3. 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.
  4. Shred the chicken with 2 forks while in the slow cooker. Stir until mixed well.
  5. Serve right away, refrigerate for up to 4 days or freeze for up to 6 months.
     

Notes

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. 

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