This recipe belongs in the hall of fame of meal-prep options (but that doesn’t mean you can’t enjoy it immediately after cooking).
It’s simple … tasty … adaptable … requires a slow cooker… is awesome for bulk cooking … freezes well … and contains only TWO INGREDIENTS!
You can use it as a filling for wraps or tacos, in salads, or as-is with a veggie side dish.
This recipe works with either chicken thighs or breasts … or a combo of both. Just make sure it’s boneless chicken because it’s a lot easier to shred.
Slow Cooker Shredded Salsa Chicken
(makes about 10 small and 5 large servings)
2 lbs (910 g) boneless, skinless chicken
16 oz (453 g) of your favorite salsa
Drizzle a small amount of salsa in the bottom of your slow cooker. Place the chicken breasts on the salsa. Cover with the remaining salsa, and toss until the chicken is covered with salsa.
Cover your slow cooker and cook on low for 6-8 hours, or high for 4 hours. It is done when the chicken easily shreds with a fork.
Turn off the slow cooker and shred all of the chicken (using two forks) while inside the pot. Stir the salsa and juices with the chicken. Serve immediately or place in an airtight container for 3-4 days. This also freezes well.
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