Slow Cooker Salsa Chicken
Makes 4 Servings
Macros: 173 cal, fat 4g, carbs 3g, protein 30g, fibre 1g
567g boneless, skinless chicken breasts
130g organic 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!
Tacos, our Turmeric Chili Rice, Simple Avocado Salad, Vegan Corn Bread
and/or House Salad.
Refrigerate in an airtight container up to 3 days or freeze for up to 6 months.
If you are finding the chicken is too dry after shredding it, stir in extra salsa.