Ingredients
Scale
- 3 boneless, skinless chicken breasts (about 2 lbs.)
- 2 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 16 oz. salsa
Instructions
- Place the chicken breasts in the slow cooker.
- Sprinkle the chili powder, garlic powder, and onion powder over the chicken, then pour the salsa on top.
- Place the lid on the slow cooker and cook on high for 2.5 hrs or low for 5 hours.
- Test the chicken to make sure it’s tender enough to pull apart with a fork. If not, replace the lid and cook for an additional 30 minutes on high or one hour on low.
- Shred the chicken with two forks and stir to combine with the salsa and liquid in the pot.
- Serve hot or refrigerate until ready to use.
Notes
- Use your favorite salsa for best results.
- Shredded chicken can be used in tacos, burritos, nachos, or salads.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 5 minutes
- Cook Time: 2.5 hours (high) or 5 hours (low)
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Mexican
- Diet: Low Fat
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 600mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 90mg