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. 🙂
A Crockpot, ideally with the option to select hours of cook time but not required
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
1) Dump chicken breasts into Crockpot.
2) Dump salsa into Crockpot.
3) Put lid on Crockpot
4) Set for 6 hours.
5) Shred with 2 forks when done.
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: 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!