- 1 1/4 lbs Chicken Breast (boneless, skinless)
- 1/2 cup Salsa
- Place chicken breasts in the slow cooker and cover them with salsa. Cover with lid and cook on high for 4 hours, or on low for 6 to 8 hours.
- Remove lid and shred the chicken breasts using two forks. Stir and let the shredded chicken marinate in the salsa for another 10 minutes or more.
- Remove the chicken from the slow cooker and enjoy!
Serve it WithTacos, our Turmeric Chili Rice, Simple Avocado Salad, Vegan Corn Bread and/or House Salad.
LeftoversRefrigerate in an airtight container up to 3 days or freeze for up to 6 months.
Too DryIf you are finding the chicken is too dry after shredding it, stir in extra salsa.
Serving: 4g | Calories: 179kcal | Carbohydrates: 2g | Protein: 32g | Fat: 4g | Cholesterol: 103mg | Sodium: 295mg | Fiber: 1g | Sugar: 1g | Vitamin A: 192IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg