Gluten Free Slow Cooker Salsa Chicken
- Season chicken breasts with salt, pepper and garlic powder in the slow cooker.
- Pour in 16 oz of your favorite salsa.
- Cook on high for about 5 hours until chicken is fully cooked and tender enough to shred.
- Shred chicken and return to the slow cooker for 30 minutes with frozen corn and black beans.
- Serve over white rice with a scoop of guacamole or sour cream!
Cooking times may vary depending on the quantity of chicken and your specific slow cooker. The chicken is ready when it becomes tender and easily shreds with a fork. Enhance your chicken by drizzling extra salsa on top just before serving for a zesty kick. After shredding, let the chicken marinate in the salsa within the slow cooker to intensify flavors. This dish makes fantastic leftovers; store them for quick and flavorful meals like tacos or salads. Customize your toppings with fresh cilantro, avocado, cheese, or greek yogurt to make it your own.
Add a Note
My Notes:Add a Note
Never Miss a Bite
Get recipes delivered to your inbox every week