Serves 6
370 min
Slow Cooker Salsa Pulled Chicken
Recipe GLPRf0edf30f344842
Tender, flavorful pulled chicken made effortlessly in a slow cooker with fresh tomato salsa. This simple Mexican-inspired dish delivers moist, shredded chicken perfect for tacos, bowls, or served on its own. Ready in just a few hours of hands-off cooking.
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Ingredients
1 (16-ounce) container refrigerated fresh tomato salsa
2 pounds boneless, skinless chicken breast
Chopped fresh oregano leaves, for serving
Directions
Pour half of the salsa into the slow cooker, creating an even layer on the bottom.
Place the chicken breasts directly on top of the salsa in a single layer.
Pour the remaining salsa over the chicken, ensuring it is fully covered.
Cover and cook on low for 6 to 8 hours, until the chicken reaches an internal temperature of 165°F and shreds easily with a fork.
Remove the chicken from the slow cooker and place on a cutting board or shallow dish. Using two forks, pull the chicken into shreds, discarding any fatty pieces.
Return the shredded chicken to the slow cooker and stir to combine with the salsa and cooking liquid.
Serve the pulled chicken warm, garnished with fresh chopped oregano if desired.
