¼lbchicken (boneless, skinless; thighs or breasts)
3ozsalsa(choose your favorite)
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Instructions
Place chicken in slow cooker. Add salsa and toss the chicken. Turn the slow cooker to low for 4-6 hours or high for 3-4.
You want the chicken to be cooked so it easily shreds. The salsa will keep it moist so don't worry too much about overcooking.
Shred the chicken, in the slow cooker, by using 2 forks. Keep on warm setting until ready to serve!
Notes
Freezes well.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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Comments & Ratings:
2 Responses
Are you sure the nutritional information is correct for this recipe?
Food Category: Poultry
Dietary Preference: Dairy Free, Gluten Free, Low Carb
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2 Responses
Are you sure the nutritional information is correct for this recipe?
We initially had some issues with our nutrition calculations but have corrected them. Thanks for pointing that out!