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Fail-Proof Crockpot Chicken

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When it comes to cooking, I am ALL about simple. I feel like a lot of people say that but then their recipes have 3 pages of ingredients. That’s gonna be a no-go for me. So when I say that this recipe is fail-proof, I really mean it. There are 3 components, including your Crockpot.

I literally make a batch of this every single week because it’s such a simple base to a variety of meals. To be quite honest, about 99% of the time, I just eat it with some veggies and avocado for a well-balanced meal but it has a lot of potential if you want to throw it on top of a salad, instead, for something super fancy. 🙂

You’ll Need

A Crockpot, ideally with the option to select hours of cook time but not required

Ingredients

1 package of boneless chicken breasts (I opt for ~1.5lbs but this can vary depending on how many people you’re serving and how many times you want to eat it

1 jar of salsa (I LOVE Mrs. Renfro’s Mango Habanero, as shown in the pictures, but you can use any kind

IMG_5153

Steps

1) Dump chicken breasts into Crockpot.

IMG_51522) Dump salsa into Crockpot.

IMG_51543) Put lid on Crockpot

IMG_51554) Set for 6 hours.

IMG_51565) Shred with 2 forks when done.

IMG_51626) Eat.

It’s literally that easy. Couple of expert tips that I’ve learned through the ages:

  • Crockpots can be finicky, so I’ve learned that when I set mine to cook for 6 hours, it really only takes 5 and it gets a little dry if I leave it for the full time. If I’m home, I’ll try to check it at 5 hours, make sure it’s done, and then shred it.
  • You can do this with ANY sauce! I got tired of salsa after ~4 months, so I’ve started branching out into others like BBQ and honey mustard. The sauce aisle is your oyster. Keep an eye out for ingredients, particularly sugar content – lots of sauces are LOADED with it. My Go To right now is: 53799-organic-sriracha-BBQ-sauce It does have a good amount of sugar but it’s soooo good and I keep myself to one serving at a time so I don’t really mind. (See next tip).
  • Be mindful of # of servings per jar, especially if you’re using a sugary sauce. If the jar says there are 12 servings and I’m only cooking 6 servings of chicken, I’ll only use half the jar and stick the rest in the fridge. If your chicken ends up a little bit dry as you’re learning your Crockpot, you can drizzle a little bit of the leftover sauce on top.
  • If you’re uber lazy like me, you can move the entire Crockpot + leftover chicken into the fridge for storage.

That’s really all there is to it! Let me know if you give it a try and if you find a sauce you really like!

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