2-Ingredient Slow Cooker Salsa Chicken

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  2 lbs Chicken Breast, Boneless Skinless

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

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  2 cup Salsa, Prepared, Red, Store-Bought
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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 season both sides generously with salt and pepper.
2. 2Arrange the chicken breasts in a single layer in your slow cooker, then pour the salsa evenly over the chicken.
3. 3Cover and cook on low for 6–8 hours, or on high for 3–4 hours, until the chicken is tender and easily pulls apart with a fork—the internal temperature should reach 165°F when measured in the thickest part.
4. 4Using two forks, shred the chicken directly in the slow cooker by pulling the forks in opposite directions across the grain of the meat, breaking it into bite-sized pieces while stirring to combine with the salsa.
5. 5Cook uncovered on low for 2–3 minutes, stirring occasionally, until the mixture is heated through and well combined.
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. 8To serve, reheat in a skillet over medium heat for 3–4 minutes, stirring occasionally, until warmed through, or microwave in a covered container for 2–3 minutes; serve with fresh lime wedges if desired.