2-Ingredient Slow Cooker Salsa Chicken

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  Chicken Breast, Boneless Skinless(907g)

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  Salsa, Prepared, Red, Store-Bought(480g)
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  salt and pepper
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  (optional: fresh lime wedges for serving)

Instructions

1. 1Pat the chicken breasts dry with paper towels and arrange them in a single layer on a large cutting board.
2. 2Heat a large skillet over medium-high heat for 2 minutes, then add the chicken breasts in a single layer. Cook 6–8 minutes per side over medium-high heat until golden brown and the internal temperature reaches 165°F when measured with a meat thermometer in the thickest part.
3. 3Transfer the cooked chicken to a cutting board and let rest for 3–5 minutes until cool enough to handle.
4. 4Using two forks, shred the chicken into bite-sized pieces by pulling the forks in opposite directions across the grain of the meat.
5. 5Return the shredded chicken to the skillet over medium heat, pour the salsa over it, and stir to combine. Cook 2–3 minutes over medium heat until the mixture is heated through and the salsa is warmed, stirring occasionally.
6. 6Divide the salsa chicken evenly into 6 airtight containers while hot, allowing steam to escape for 1 minute before sealing.
7. 7Cool the sealed containers to room temperature on the counter (about 30 minutes), then refrigerate for up to 5 days or freeze for up to 3 months.
8. 8Serve reheated from the refrigerator or thawed and reheated in a skillet over medium heat until warmed through, about 3–4 minutes.