Salsa Chicken Crockpot (Printable Version)
Salsa and chicken cook together for bold flavor. Quick prep, lots of ways to serve, and full of zing.
# Everything You’ll Need:
→ Main
01 -
360 ml salsa
02 -
0.6 g ground black pepper
03 -
5 g sea salt
04 -
3 g garlic powder
05 -
1.36 kg chicken breast, no skin or bones
# Steps to Cook:
01 -
Take two forks and pull the chicken into pieces right in the slow cooker, making sure it mixes with the salsa.
02 -
Pop the lid on and let things cook away—use high for about 2 and a half to 3 hours, or try low for 5 to 6 hours. Chicken needs to hit 74°C in the middle.
03 -
Dump salsa all over the chicken so everything’s covered.
04 -
Dust the chicken with garlic powder, salt, and pepper.
05 -
Lay the chicken breasts flat at the bottom of your slow cooker.
# Extra Suggestions:
01 -
If chicken’s too tough right after cooking, just let it sit out about 10 minutes. Makes it easier to pull apart and keeps it juicy.
02 -
Cooking on low works better if you’ve got time, but high is good for when you’re in a rush.
03 -
This goes great in burrito bowls or salads, or roll it up for tacos, nachos, tostadas, or even quesadillas.