Ingredients
Scale
- 2 lbs Boneless Skinless Chicken Breasts
- 1 jar (16 oz) Chunky Mild or Medium Salsa
- 1 packet (1 oz) Low-Sodium Taco Seasoning
Instructions
- Lightly spray the inside of your slow cooker with non-stick cooking spray to make cleanup easier later. Place the whole chicken breasts at the bottom of the pot in a single even layer. Ensure they are not overlapping too much so they cook consistently.
- Sprinkle the entire packet of taco seasoning evenly over the top of the chicken breasts. Pour the whole jar of salsa over the seasoned chicken. Use a spoon to spread the salsa so that every inch of the chicken is covered; this keeps the meat from drying out during the long cooking process.
- Cover the slow cooker with its lid. Set the temperature to “Low” and cook for 4 to 6 hours, or set it to “High” and cook for 2 to 3 hours. You know it is done when the chicken reaches an internal temperature of 165°F and pulls apart easily with a fork.
- Once cooked, remove the chicken breasts and place them in a large bowl. Use two forks to shred the meat into bite-sized pieces. Return the shredded chicken to the slow cooker and toss it with the remaining juices and salsa. Serve immediately over rice, in tortillas, or atop a fresh salad.
- Cook Time: 4 hours 5 minutes