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Shredded salsa chicken in a slow cooker topped with fresh lime and cilantro

Salsa Chicken

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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings 4 servings
Calories 245 kcal

Ingredients
  

  • 1.5 lbs boneless skinless chicken breasts
  • 2 cups chunky tomato salsa
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 0.5 teaspoon sea salt
  • 0.25 teaspoon cracked black pepper
  • 1 tablespoon fresh lime juice

Instructions
 

  • Arrange the chicken breasts in a single layer at the base of a slow cooker.
  • In a medium mixing bowl, whisk together the chunky salsa, ground cumin, garlic powder, salt, and black pepper until well combined.
  • Pour the salsa mixture evenly over the chicken breasts, ensuring the protein is fully submerged or coated.
  • Secure the lid and cook on the High setting for 4 hours or the Low setting for 7 hours, until the chicken reaches an internal temperature of 165°F (74°C).
  • Extract the chicken from the slow cooker and place it on a clean cutting board; shred the meat into small pieces using two forks.
  • Return the shredded chicken to the slow cooker, add the lime juice, and stir to incorporate the residual cooking liquids.