top of page

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.

83 views0 comments

Recent Posts

See All


bottom of page