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Easy Two Ingredient Salsa Shredded Chicken for slow cooker
Total Time
4 hrs
This is a quick to make dish that combines the spicy flavors of salsa with a slow cooked chicken. It can be used for Mexican style dishes like tacos or quesadillas, chili, soups, sandwiches or on pizzas.
Servings: 2
  • 1 lb chicken breast, boneless, skinless (about 2 pieces)
  • 1 1/2 c salsa, all natural
  1. Put the whole chicken breasts in the slow cooker. Cover with salsa. Toss to coat chicken with salsa.

    Put cover on slow cooker. Cook on high for 4 hours or on low for 6 to 8 hours. It’s done when chicken is easily shredded with a fork. Shred chicken. Put back in the slow cooker and toss with remaining salsa and juices left in the slow cooker.

    Serve immediately or refrigerate up to 5 days in an airtight container.

    Topping Ideas: Tomatoes, shredded lettuce, shredded Mexican cheese, scallions, cilantro.