2 Ingredient Slow Cooker Salsas Chicken
This delicious 2-ingredient slow cooker salsa chicken recipe could NOT be easier. Like, seriously.
4 boneless, skinless chicken breasts*
2 cups favorite salsa
salt and pepper
(optional: fresh lime wedges for serving)
Place chicken breasts in a slow cooker and cover with salsa. Toss until the chicken is covered.
Cover and cook on high for 4 hours (or low for 6-8 hours), or until the chicken shreds easily with a fork. Shred the chicken in the slow cooker and toss with the remaining salsa and juices until well-mixed. Serve immediately, or refrigerate in an airtight container for up to 5 days. (This chicken also freezes well.)
*You can really use just about any cut of chicken for this recipe. For easy shredding though (so that you don’t have to mess with bones), I recommend boneless chicken breasts or thighs.
I popped half of mine into some tortillas along with avocado to make these simple chicken soft tacos. But the salsa chicken would work perfectly on just about any other Mexican chicken dish you can imagine — quesadillas, taquitos, salads, chimichangas, you name it.
The key is just to use really good salsa, since the seasonings in the salsa are obviously what will flavor the chicken. Remember, too, that the chicken will release plenty of its own juices during cooking. So don’t be afraid to use some salsa with an extra “kick”, since the intensity of its flavor will get watered down slightly while cooking. I also recommend seasoning the meat with extra salt and pepper before cooking. (And if you like heat, feel free to throw in an extra jalapeno too.)
I mean seriously. Shredded Mexi chicken could not get any easier. You’ve gotta try it.