Salsa chicken is my favorite healthy, one-pot meal when I just don’t feel like cooking. This two ingredient dinner requires zero time chopping, mixing, sauteing…etc.
Simply place the chicken in a crock pot, insert a meat thermometer, dump salsa on top, lid it and cook on low until internal temperature reaches 165°F (two large chicken breasts took about 2 hours in my crock). Remove from crock, let rest until cool enough to shred with your fingers. Shred chicken and return to crock on keep warm until chow time.
I love making this on a busy weekend because I can get a bunch of things done while its cooking!
Short on time? Brown the chicken breast or tenders on the stove top, pour salsa over chicken, simmer 5-10 minutes or until chicken is cooked. Shred chicken and serve.
I like to use Desert Pepper Corn Black Bean and Red Pepper Salsa because its so yummy and chock full of corn and beans that I don’t have to add anything else to this recipe!
- 1 lb chicken breast with rib meat
- 1, 16 oz jar of Desert Pepper Corn Black Bean Red Pepper Salsa, Medium (or your favorite salsa)
- Sliced avocado or guacamole
- Extra salsa for serving
- Slaw, salad mix or any crunchy vegetables
- Cooked leftover whole grain such as quinoa or rice
- Whole grain tortilla chips/strips, optional garnish
Place chicken breast in slow cooker, pour salsa over top. Cook on high until internal temperature is 165 °F (about 2-2.5 hours).
Set slow cooker to keep warm, remove chicken from slow cooker, place in a covered container and let rest until it is cool enough to shred with your fingers. Return chicken to slow cooker, stir and keep warm until ready to serve.
Serve as a taco salad.
Cook’s Tip: Double or triple this recipe and store leftovers in the freezer for an easy meal anytime of the week.