5 1/2 quart slow cooker
- 2 pounds boneless skinless chicken breasts about 3 medium chicken breasts
- 1 15.5 ounce jar of salsa about 2 cups
- 1 10-ounce can of Rotel tomatoes with chilis
- 1 lime
Place the chicken breasts on the bottom of the slow cooker insert.
Pour the salsa and Rotel tomatoes over top of the chicken breasts. Flip the chicken breasts a couple of times until the chicken is covered.
Place the lid on tightly and cook on low for 4-6 hours.
Remove the chicken from the insert and place it into a bowl. Using two forks, or a hand mixer, shred the chicken. Add in 1/2 cup - 1 cup of liquid from the slow cooker for flavor and to keep the chicken juicy. Squirt in some lime juice.
Use in your favorite Mexican-inspired recipe.
Meal Prep tips
After the chicken is cooked and shredded then place it in glass containers and store in the refrigerator. Warm the chicken up in the microwave before using it in your favorite Mexican-inspired recipe.
This can be made ahead and frozen in a few different ways.
First, you can place the salsa chicken, along with tortillas and cheese, into a large freezer bag and freeze it as a slow cooker quesadilla freezer kit.
When you’re ready to cook, first thaw completely, and then follow the rest of the directions.
Last, you can create a slow cooker freezer kit by putting all of the ingredients into a freezer bag and then storing the kit in the freezer. When you're ready to put this recipe on the meal plan then take it out 1-2 days beforehand to thaw in the refrigerator. Then continue with the recipe.
Second, you can freeze the cooked shredded salsa chicken into recipe ready portions. When you're ready to cook with the chicken simply let it thaw overnight in the refrigerator and then use it in your favorite Mexican-inspired recipe.
Calories: 127kcal | Carbohydrates: 9g | Protein: 18g | Fat: 2g | Fiber: 3g | Sugar: 4g