Slow Cooker Salsa Pulled Chicken Recipe

8

Ingredients

1 (16-ounce) container refrigerated fresh tomato salsa, divided
2 pounds boneless, skinless chicken breast (3 to 4 breasts)

Preparation

Step 1

Serves 8 to 12; makes 6 cups

Pour 1/2 of the salsa into the bottom of a 6-quart slow cooker. Nestle the chicken breasts into the salsa in a single layer. Pour the remaining half of the salsa over the top of the chicken.

Cover and cook on LOW for 2 to 3 hours, or HIGH for 1 to 2 hours. The chicken is done when an instant-read thermometer inserted into the thickest part of the breast reads 165°F.

Turn off the slow cooker and transfer chicken to a cutting board. Shred the chicken with 2 forks. Return the chicken to the slow cooker and toss with the salsa. Sprinkle with the fresh oregano if desired and serve.