2.5 to 3 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!

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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