Salsa Chicken Crockpot Recipe

Ingredients

2 pounds boneless skinless chicken breasts

2 teaspoons chili powder*

1 teaspoon ground cumin

1/2 teaspoon fine sea salt

1/2 teaspoon garlic powder

1/2 teaspoon dried oregano

1 1/2 cups salsa (divided)

Instructions

Place the chicken breasts in the bottom of a 6-quart slow cooker, and sprinkle the spices evenly over top. Spread 1 cup of the salsa over the chicken.

Cover and cook on HIGH for 2 – 2 1/2 hours, or until the chicken reads an internal temperature of 165 F on an instant read meat thermometer.

Once the chicken is cooked, set it aside and drain the juices from the crockpot.

Return the chicken back to the slow cooker and shred it to your desired size using two forks.

Mix in the 1/2 cup of remaining salsa.

Serve with tacos, on a bed of rice, or on a salad!

Notes

*This is a spice blend sold in the US and Canada that’s much more mild than the pure chili powder sold in the UK and other parts of the world.

Nutrition Information:

SERVING SIZE: 1/6