Crock Pot 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 tsp Chili powder
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  0.5 tsp Garlic powder
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  0.5 tsp Onion powder
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  16 oz Salsa, Prepared, Red, Store-Bought

Instructions

1. 1Pat the chicken breasts dry with paper towels and place them in a large skillet over medium-high heat. Cook 4–5 minutes per side until golden brown on the surface (the chicken does not need to be cooked through at this stage).
2. 2Transfer the seared chicken to a cutting board and season evenly with the chili powder, garlic powder, and onion powder on all sides.
3. 3Return the seasoned chicken to the skillet over medium heat and pour the salsa over and around the chicken. Cover with a lid, reduce heat to medium-low, and cook 15–18 minutes until the internal temperature reaches 165°F when measured with a meat thermometer at the thickest part.
4. 4Remove the skillet from heat and let the chicken rest uncovered for 2 minutes. Using two forks, shred the chicken directly in the skillet, then stir to combine thoroughly with the salsa and cooking liquid.
5. 5Divide the salsa chicken evenly into 6 airtight containers while still hot, distributing the meat and sauce equally among each portion.
6. 6Cool the containers to room temperature, then seal and refrigerate for up to 4 days, or freeze for up to 3 months.