Slow Cooker Shredded Salsa Chicken (Edit recipe)

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This recipe has been a lifesaver on multiple occasions because all you have to do is make sure you have defrosted chicken breasts and you can throw everything in the slow cooker while you rush out the door. It’s flavorful, juicy, and it is ready to go once you get home. You can customize to your own preference by using the chicken for tacos, wraps, salads or in a bowl. My favorites for the salsa chicken combo are fresh avocado, red bell pepper, brown rice, cilantro and a squeeze of lime.

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PREP TIME

5 minutes

COOK TIME

7 hours

INGREDIENTS

3

Serves: 6

Ingredients

1.5 lb Chicken Breast
15 oz Salsa
1 Tbsp Olive Oil

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

1. Add chicken breast, jar of salsa and olive oil to a 5-6 quart slow cooker
2. Cook on low for 7-8 hours
3. Once the chicken is done, take two forks and shred the chicken. Let sit for a few minutes to soak up the rest of the liquid
4. Add to your meal! This is perfect tacos, quesadillas, meal prepped wraps, taco salads or bowls

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	234
Fat:	12 g
Carbohydrates:	5 g
Protein:	28 g
Cholesterol:	70 g
Sodium:	166 mg
Fiber:	0 g
Sugars:	5 g
Sugar Alcohol:	0 g
Calculated per serving.