This easy shredded chicken is one of my go-to meal prep staples. Serve it with rice and vegetables, or try it in these recipes:
A QUICK NOTE
This three-ingredient chicken is useful for quesadillas, tacos, rice bowls, or salads. Use a salsa your family likes, and shred the chicken only after it is fully cooked and tender.
INGREDIENTS
3 lb boneless, skinless chicken breasts (I like thinly sliced)
1 jar (about 24 oz) salsa of choice (I often use mango habanero)
1 packet low-sodium taco seasoning
DIRECTIONS
1. Add the chicken, salsa, and taco seasoning to the slow cooker. Stir to coat the chicken well with salsa.
2. Cover and cook on high for about 4 hours or low for about 6 hours, until the chicken is fully cooked and shreds easily with a fork.
3. Shred the chicken and stir it back into the sauce. Serve in quesadillas, tacos, salads, or bowls with rice and vegetables.
