Slow Cook Salsa Chicken Recipe (3 ways!)

Ingredients

• 1.5 lb Boneless Skinless Chicken Breast (Whole breasts, no seasoning needed)
• 1 each Red Bell Pepper (Thinly sliced)
• 1 each Yellow Onion (Medium, thinly sliced)
• 16 oz Salsa (Mild salsa; chipotle salsa can be used for extra heat)

Instructions

1. Slice Pepper and Onion

   Place the bell pepper and onion on a cutting board and slice them thinly.

   Time: PT5M

2. Assemble in Crockpot

   Lay the chicken breasts in the bottom of the crockpot, then add the sliced pepper, sliced onion, and pour the entire 16‑oz jar of salsa over everything.

   Time: PT5M

3. Cook

   Cover and cook on HIGH for 3 to 4 hours (or LOW for 6‑8 hours) until the chicken reaches an internal temperature of 165°F.

   Time: PT3H30M

4. Shred the Chicken

   About 30 minutes before the end of cooking, remove the chicken breasts with tongs, place them on a plate, and use two forks to pull apart the meat until fully shredded.

   Time: PT5M

5. Return Shredded Chicken

   Put the shredded chicken back into the crockpot, stir well so every strand is coated with salsa, and replace the lid.

   Time: PT5M

6. Final Rest

   Let the mixture sit for another 30 minutes on the warm setting so flavors meld.

   Time: PT30M

7. Cool and Store

   Allow the chicken to cool a few minutes, then transfer it to an airtight container and refrigerate. It will keep up to 1 week.

   Time: PT5M

Nutrition Facts

Calories

200

Protein

30 g

Carbohydrates

10 g

Fat

5 g

Fiber

2 g