This slow-cooker salsa chicken uses chicken breasts, salsa, and a simple blend of garlic, onion, chili powder, and cumin. It can cook on low or high before being shredded into the salsa.
Ingredients
- 2 lbs. boneless, skinless chicken breasts, about 4 breasts
- 1 cup salsa
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon salt, optional
- Nonstick spray, for the slow cooker
Instructions
- Lightly coat the slow cooker with nonstick spray.
- Place the chicken breasts in the slow cooker.
- Sprinkle the garlic powder, onion powder, chili powder, cumin, and optional salt over the chicken.
- Pour the salsa on top.
- Cover and cook on low for 4–6 hours or on high for 2–3 hours.
- Before shredding, check that the thickest chicken breast has reached 165°F (74°C).
- Use two forks to shred the chicken in the slow cooker and mix it with the salsa.
- Serve in lettuce wraps, over cauliflower rice, or on its own.
Slow-Cooker Notes
Arrange the chicken in an even layer before adding the seasoning and salsa. Use the time range appropriate to the selected heat setting, then rely on the thermometer check before pulling the meat apart.
Shredding directly in the cooker keeps the salsa with the chicken. Stir from the bottom after shredding so the seasoning and liquid are distributed. Refrigerate leftovers promptly in a covered container.
