Talk about easy. Talk about hardly a recipe. Talk about tasty! Ok… FINE! I will! Dump a couple of things in the crock pot. We’re talking 2 ingredients. And bam! The result is easy-peasy tacos, burritos, quesadillas, fajitas… the options are endless!
I’m no stranger to dumping chicken in the crock pot with some sort of sauce and then shredding it for sandwiches. Then it dawned on me, why not salsa? The first time I tried it, I served it as tacos. And I’m telling you, my two guys were raving about it. When I made it again, I mixed in black beans, topped with cheese, and made taquitos… delish!
I love my little slow cooker. I have slow cookers in three different sizes. The 3-quart is perfect for recipes such as this. If you’ve only got 2-3 chicken breasts in there, a larger pot might be a little too big. I use the large pots for soups or casserole type recipes, but I always default to my smaller cooker for shredded chicken recipes. Because the crock is smaller, I only needed about 1/2 cup of salsa for this recipe. In a larger pot, you’d probably need a lot more just to cover the bottom of the crock.
|This is the salsa I used. We really liked the flavor. Just the right amount of spice.|
yield: approx 3 cups shredded chicken
1.5 lbs chicken breast
1/2 cup jarred or home-made salsa
Place chicken in a 3-qt slow-cooker. Season with a pinch of salt and pepper, if desired. Pour the salsa on top. Cook on low for 4-5 hrs or until the chicken is cooked through and easily shreddable. Remove the chicken to a plate and shred with two forks, saving the juices in the slow cooker. Dump the shredded chicken back into the slow cooker, stir into the juices, and leave on warm until ready to serve in your favorite Mexican dish. It’s great for tacos or burritos!
Recipe note: I leave in the juices to keep it
moist from drying out. As you’re serving, allow the juices to drain off so your tortillas don’t get soggy.