Slow Cooker Salsa Chicken cooks over four hours and serves two. Use it in tacos, enchiladas, or whatever you like!
Your life has definitely been missing something, and it is this slow cooker two-ingredient shredded chicken. Oh, the things you can do with this shredded chicken in your arsenal! I love it for tacos, and I love it rolled into a tortilla for enchiladas. I love it both tucked inside a burrito and also on top as the sauce for a wet burrito. Don’t forget about the nacho possibilities.
Next time game day rolls around and you haven’t thought about what to make, throw a pound of chicken thighs in the slow cooker, and top it with a jar of your favorite salsa. After just four hours on low, you’re ready to go!
Start this shredded chicken in the morning, and be eating it, all warm and drippy, by kickoff time. Or, tee off time. Or whatever sport you like to watch in front of the TV.
Feel free to use your favorite salsa, but I will warn you: I wouldn’t recommend using a salsa that contains fruit. Fruit does weird things in the crockpot. I haven’t tried this with fresh salsa, but I imagine it would be good, too.
You can scale this recipe up to serve as many people as you like. For two people, one pound of trimmed chicken thighs makes enough meat for two hearty dinner portions. If I’m just making nachos, I can stretch the meat a bit further. As you double or triple the recipe, increase the salsa so that it almost covers the chicken. The chicken will shrink as it cooks.
Let me know all the creative ways you can find to use this shredded chicken. Think beyond the Mexican box: on a panini with melted pepper jack cheese? On a Kaiser roll with sliced pickled banana peppers? I’m hungry just thinking about the possibilities!
How about a peach jalapeño margarita to go alongside? Oh yeah.
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