Slow Cooker Salsa Chicken
Juicy, bold-flavored chipotle shredded chicken for tacos, burritos, salads or bowls with just 4 ingredient and 5 minutes prep.
- 1 - 1 1/2 pounds boneless skinless chicken breasts
- 1 cup jar salsa (your favorite kind)
- 1-2 canned chipotle peppers + 1-2 tablespoons of the juice from the can
- juice from half of one lime
Trim the raw chicken breasts then add them to the slow cooker and season with salt and pepper.
Pour the salsa over the top of the chicken. Finely mince the chipotle peppers then add along with 1 tablespoon of the juice from the can.
NOTE: if you like extra spice, add a second chipotle pepper and another tablespoon of juice.
Squeeze the juice from half of one lime over the top, then cover the slow cooker and cook on high for 4 hours OR 6-8 hours on low.
Using two forks shred the chicken while it’s still in the slow cooker and blend it together with the juices.
Serve as tacos in flour tortillas or crunchy shells with your favorite toppings or in burritos, salads or bowls.
Calories: 248kcal | Carbohydrates: 3.6g | Protein: 51.2g | Fat: 1.4g | Cholesterol: 160mg | Sodium: 612mg | Potassium: 22mg | Fiber: 0.7g | Sugar: 2.5g | Calcium: 14mg | Iron: 0mg