• 2 pounds of raw boneless, skinless chicken thighs or chicken breast (thawed not frozen, no need to cut into pieces)
  • 24-oz jar of your favorite salsa (we used black bean and corn)


Place chicken in slow cooker.  Add jar of salsa and toss the chicken.  Turn slow cooker to low for 4-6 hours or high for 3-4.  You want the chicken to be cooked to the point where it easily shreds. The salsa will keep it moist so don't worry too much about over cooking.   Using 2 forks and keeping the chicken in the slow cooker, shred the chicken.  Keep on warm setting until ready to serve!

(after cooking it's great to freeze some for later)

Serving Suggestions:

  • Street tacos (shown in picture) - street taco sized corn tortillas, cabbage, lime juice and cilantro
  • Use in the Roasted Vegetable Soup recipe on our site, or add to any broth/soup!
  • Serve over cilantro-lime rice or cauliflower rice
  • Chicken enchiladas
  • Use as stuffing for stuffed bell peppers
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