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Slow Cooker Salsa Chicken (3 Ingredients, 50 g Protein)

Slow Cooker Salsa Chicken

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Three ingredients and five minutes of effort: chicken breasts slow-cooked in salsa until they shred with a fork. A lean protein base for bowls, tacos, salads and wraps all week.
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Prep Time 5 minutes
Cook Time 4 hours
Total Time 4 hours 5 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 lbs boneless skinless chicken breasts
  • 16 oz salsa 1 jar
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1 lime juiced

Equipment

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Method
 

  1. Place the chicken in the slow cooker and season with cumin, garlic powder and salt.
  2. Pour the salsa over the top and turn the chicken to coat.
  3. Cover and cook on LOW for 4 hours (or HIGH for 2 to 2.5 hours), until the chicken shreds easily.
  4. Shred the chicken with two forks right in the pot and stir it into the sauce with the lime juice.
  5. Serve over rice, in tacos or on salads, or portion into containers for the week.

Nutrition

Calories: 300kcalCarbohydrates: 9.9gProtein: 50.1gFat: 6.2gSaturated Fat: 1.3gCholesterol: 145.2mgSodium: 1299.1mgPotassium: 1162.3mgFiber: 2.6gSugar: 4.6gVitamin C: 9.8mgCalcium: 53.8mgIron: 1.8mg

Notes

Keeps 4 days in the fridge and freezes for 3 months. Use your favorite salsa; the heat level of the jar decides the heat of the dish. Chicken thighs work too and stay a little juicier. Nutrition is calculated per serving from the listed ingredients and may vary with brands and substitutions.

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