- 5-6 boneless, skinless chicken breasts
- 2 jars of salsa (mild to hot for desired taste) (I use one mild and one mediium as we don't like our chicken too hot.)
1. Place 5-6 boneless, skinless chicken breast in the crock pot.
2. Pour two jars of salsa over breast and turn on low for 8 hours. (mild – hot salsa for your desired taste.)
3. Remove chicken from the crock pot and shred by pulling apart with two forks.
4. Once all piece of chicken are shredded place back in the salsa to use in many of your favorite mexican recipes.
Note: Can use for chicken tacos, chicken enchiladas, chicken burrito, and many of your favorite casseroles. Make ahead and freeze in individual containers!
Variation: Can add green chilies and onions for added flavor.
Happy Crocking!
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Love,
Crock Pot Girl
Jenn Bare is the Crock Pot Girl and a busy Wife and Mother who enjoys spending time with her family instead of slaving away in the kitchen. She is also the author of the "Get Crocked: The Definitive Guide to Crockpot Cooking" and founder of GetCrocked.com, named the "#1 Slow Cooking Website" on the Web by "All Women's Talk."
Try this with 1 jar of salsa.. 1 can of cream of mushroom and 1 taco packet.. Cook for about 6 hours on high and then the last half hour add sour cream… And serve over rice
And top with shreedded cheese
I also add one can of drained and rinsed black beans, and sometimes I also add one 8 oz. bag of shredded cheddar. Fabulous recipe! So fast and easy, and you can use the mixture in so many ways! Everyone in my house loves it, especially when I put the mixture into soft tortilla shells, add a dollop of sour cream, and roll them up.
What size are the jars?
Hi LuAnn! I use 16oz. jars of salsa. You can use more/less based on your taste. I usually get the jarred Tostitos salsa in the chip aisle.
Crocking the chicken this long doesn’t dryi t out?? Sounds delish, and I am going to make it this week!!
Donna… It is not dry, and delish! Happy Crocking!