Go Back
Print
Recipe Image
–
+
servings
Smaller
Normal
Larger
Print
Slow Cooker Shredded Salsa Chicken
Two ingredients. Almost too easy.
Course
Slow Cooker
Cuisine
Mexican
Prep Time
5
minutes
Cook Time
4
hours
Total Time
4
hours
5
minutes
Servings
8
to 10 servings
Author
Erin Brighton
Ingredients
2
lbs
. of boneless chicken breasts
2
cups
of salsa
Salt and pepper
Instructions
Sprinkle salt and pepper on the chicken breasts. Place in the bottom of slow cooker.
Pour 2 cups of salsa evenly over chicken breasts.
Cook on low for 6 to 8 hours or high 3 to 4 hours. Make sure chicken remains under the salsa liquid.
Using two forks, shred chicken by pulling the chicken apart in opposite directions. If the chicken does not pull apart easily, cook it for longer.
Serve in tacos, enchiladas or on top of your favorite salad.