Details

• Servings: 6
• Serving Size: 3 oz chicken

Ingredients

• 4 boneless, skinless chicken breasts (4 oz each)
• 1 cup unsalted chicken broth
• 1 cup low sodium salsa
• 2 Tbsp salt free taco seasoning

Preparation

1. Prepare the Crock Pot: Lightly grease the inside of your slow cooker insert with nonstick cooking spray.
2. Add Chicken: Place the chicken breasts in a single layer at the bottom of the crock pot.
3. Combine Ingredients: In a small bowl, whisk together the chicken broth, salsa, and taco seasoning until the seasoning is well combined.
4. Pour and Cook: Pour the salsa mixture evenly over the chicken breasts. There's no need to stir at this point.
5. Set the Cook Time: Cover the crock pot with its lid and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours. The chicken is done when it is cooked through, very tender, and registers 165°F on a meat thermometer.
6. Shred the Chicken: Once the cooking time is complete, carefully remove the chicken breasts from the slow cooker and place them on a cutting board or in a large bowl. Using two forks, shred the chicken. It should pull apart very easily.
7. Combine with Sauce: Return the shredded chicken to the crock pot and stir to coat it completely with the delicious sauce left in the pot. You can let it sit on the "Keep Warm" setting for up to an hour before serving.
8. Serve: Use a slotted spoon or tongs to lift the chicken from the sauce. It's now ready to be used for tacos, salads, burrito bowls, quesadillas, or nachos!