01.16.14
This oldie-but-goodie recipe has become an easy favorite for many, and has remained a go-to in our house as well! Make this as a “meal prep” for dishes throughout the week, or get a simple weeknight dinner started before you leave for work.
Works in the slow cooker OR Instant Pot!
Life has been crazy lately… but isn’t it always? I have been studying intensely forthe comprehensive exam my graduate program requires students to pass in order to officially get their Master’s degree (not fun).
So, needless to say, I have been pretty short on time & energy.
I love waking up and cookingbreakfast, but by the time dinner rolls around– it’s another story. I decided to make a big batch of this chicken atthebeginning of the week, and have been looking forwardto eating it with every meal. I have actually had to stop myself from eating it for breakfast… that good.
The best part about it? The crockpot cooks it for you!
I drop in the ingredients (you really only need two), mix it up, and let it cook. Voila!Perfectly cooked chicken that’s ready to go for soups, salads, lettuce wraps, burrito bowls… you name it. I even ate it straight from the bowl the first night I made it.
I used a combination of chicken breasts and thighs to switch things up, but you could stick with one if you prefer. The thighs give it great flavor though! When choosing your salsa, look for one with no added sugar. I like the big jar of the 365 brand from Whole Foods~ good ingredients & inexpensive. Trader Joe’s has a good “chipotle” flavored one too with no added sugars.
You have to try this out… It’s soembarrassingly easy, & takes the “boring” right out of chicken!
Print Recipe
Shredded Salsa Chicken | Paleo, Whole30, Keto
Servings: 4
Calories: 291kcal
Ingredients
- 2 lbs organic, free-range chicken breasts or thighs (I used 1 pound of each)
- 16 oz jar of salsa
optional additions: hot sauce, taco spice blend, minced jalapeño, chopped green onion
Instructions
Slow Cooker Directions
Add half of the salsa to the bottom of a slow cooker.
Arrange the chicken in an even layer over the salsa.
Top with the remaining half jar of salsa (an any additions you'd like to add).
Cook on high for 4-5 hours or low for 6-8 hours.
Use two forks to shred the chicken in its juices. Serve hot!
Instant Pot Directions
Add the chicken to the Instant Pot and top with the salsa. Stir to coat.
Place the lid on the Instant Pot and set to "sealing".
Set to manual/high pressure for 20 minutes, then allow to release naturally (a quick release works too if you're in a pinch!)
Use two forks to shred the chicken in its juices. Serve!
Notes
- Store leftovers in the fridge, in an airtight container.
- For our favorite “burrito bowl”, serve the chicken hot over white or cauliflower rice, shredded lettuce, or fajita veggies. Top with jalapeños, avocado or guacamole, and a little extra salsa.
- For Whole30, double check your jarred salsa for added sugar. Know that there are options out there at Costco, Trader Joe’s, & Whole Foods!
Nutrition
Calories: 291kcal | Carbohydrates: 8g | Protein: 50g | Fat: 6g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 145mg | Sodium: 1063mg | Fiber: 2g | Sugar: 4g | Iron: 1mg
Filed poultry, slow cooker, Whole 30
16 Comments
Reply
Mackenzy Bailey
January 24, 2014 at 4:22 am
Made this recently and LOVE it! The options are endless and it is quick and healthy!
Reply
Marshall at The Tall Blonde
July 10, 2014 at 3:01 pm
This looks delicious! I definitely need to try it. I'm a fan of anything that includes a crock pot!
http://thetallblondeblog.blogspot.com/
Reply
Jessie B
July 10, 2014 at 7:05 pm
@Marshall You should! It's so easy & super tasty! I just checked out your blog & love it, so gorgeous! I followed you 🙂
Reply
markk
September 18, 2014 at 11:36 am
Jessie – Like your blog. Made this recipe using antibiotic free chicken thighs and my wife and sons both love it. I laugh at how easy it is to make. Its great to have the makings of a meal in the fridge all week to pick on and avoid the temptation to eat out.
Reply
Jessie B
September 18, 2014 at 7:00 pm
Hi Mark! Way too easy, right!? 🙂 Thank you for the feedback, and glad to hear you're enjoying my blog!
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Natalie Gorman
November 18, 2014 at 2:56 am
Hey love I'm making this tonight, If I make it for the week, how many days can I use it? Thank you! Xoxo!
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Jessie B
November 18, 2014 at 7:34 am
Hi Nat! I would say 3 to 4 days as long as it's in an airtight container in the fridge. I hope you like it! <3
Reply
Anonymous
March 16, 2015 at 4:25 pm
Hey there – how many servings is this about?
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Elizabeth
March 18, 2015 at 7:35 pm
My husband and I loved this recipe, thank you!! We through some roasted bell peppers in with it, so good!
Elizabeth
Reply
Jessie B
March 25, 2015 at 5:53 am
Hi Erin~ I am super late getting back to ya, but I would say around 6 or so servings. Really depends on your typical portion size; so however much 2 lbs of meat would typically last you! 🙂
Elizabeth~ I love the bell peppers mixed in with it, great idea! Thank you for the nice feedback! 🙂
Reply
Kristie Moore
May 28, 2015 at 2:48 am
I can not wait to try this! You mentioned that you posted this on Instagram doing Paleo-style "burrito bowl". Where can I find it on your page? I print out recipes and put them in a binder for when I go to the store I have the recipe with me. 🙂 Thank you!
Reply
Tina
June 21, 2016 at 2:01 pm
I was wondering how you shredded it. Seems like a vitamin rich meal.
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Anonymous
March 21, 2018 at 5:44 pm
So happy I found this! Made this and put it in mini bell peppers with a little cheese for a healthy alternative to nachos. My husband loved it too:)
Reply
Kara
December 26, 2018 at 9:37 am
Have you tried this in your IP?
