Ingredients
Scale
- 2 lbs Boneless skinless chicken breasts
- 1 jar (16 oz) of your favorite chunky salsa
- 1 packet (1 oz) low-sodium taco seasoning
Instructions
- Start by cleaning your slow cooker basin or inserting a plastic liner for even easier cleanup. Place the chicken breasts in a single layer at the bottom of the pot. Sprinkle the entire packet of taco seasoning evenly over the meat. Pour the jar of salsa over the top, ensuring all pieces of chicken are completely covered. Do not add water or broth, as the chicken and salsa will release plenty of moisture during the cooking process.
- Secure the lid on your crockpot. Set the heat to “Low” and cook for 4 to 6 hours. If you are in a hurry, you can set the heat to “High” and cook for 2 to 3 hours. Avoid opening the lid during the cooking process, as this releases steam and increases the total cook time. The chicken is done when it reaches an internal temperature of 165°F and pulls apart easily with a fork.
- Once cooked, remove the chicken from the pot and place it in a large bowl. Use two forks or a hand mixer on low speed to shred the meat into bite-sized pieces. Return the shredded chicken to the crockpot and toss it with the remaining juices to keep it moist. Serve immediately over rice, inside tortillas, or portion it out into glass containers for your weekly meal prep. Garnish with fresh cilantro or lime wedges if desired.
- Cook Time: 4 hours 5 minutes