CROCk POT SALSA CHICKEN
All you need are 2 simple ingredients to make this slow cooker shredded chicken -- good salsa and chicken!
- 4 boneless, skinless chicken breasts*
- 2 cups favorite salsa
- salt and pepper
- (optional: fresh lime wedges for serving)
Place chicken breasts in a slow cooker and cover with salsa. Toss until the chicken is covered.
Cover and cook on high for 4 hours (or low for 6-8 hours), or until the chicken shreds easily with a fork. Shred the chicken in the slow cooker and toss with the remaining salsa and juices until well-mixed. Serve immediately, or refrigerate in an airtight container for up to 5 days. (This chicken also freezes well.)
*You can really use just about any cut of chicken for this recipe. For easy shredding though (so that you don't have to mess with bones), I recommend boneless chicken breasts or thighs.
Recipe courtesy of Gimmesomeoven.com
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