2-Ingredient Slow Cooker Salsa Chicken

Well, it’s a full-on blizzard here in Hopkinton, MA. About 20″ have come down and the snowflakes are still coming. I shopped yesterday, along with every other human in the area, in preparation for todays ‘home-day’. I must say I really did enjoy not having to wake up at 6am for our typical get-kids-ready-for-school-day and slept in until 8ish. I slumbered downstairs to my usual cup of wake up tea: green tea steeped with freshly ground (with my marble mortar & pestle) ginger, cumin, fennel, and coriander and a splash of freshly squeezed lemon juice as I journaled (go to http://www.daniellelaporte.com/?dlap=13887  if you are interested in my most favorite daily journal, you can also purchase her book which I strongly recommend to all family and friends Danielle LaPorte’s The Desire Map) my morning. I don’t know about you but my favorite thing to do when I’m stuck at home, especially in the snow, is to cook. Which leads me to my Blizzard Menu: Homemade Salsa and Easy 2-Ingredient Slow Cooker Shredded Chicken.


4 boneless, skinless chicken breasts
2 cups of your favorite or homemade salsa
salt and pepper
fresh lime wedges for serving


I need to purchase a new cast iron insert for my slow cooker so I had to use my stove top instead. But same directions apply to the stove top. I oiled my cast iron pot and seasoned it with salt and pepper then I placed the chicken breasts in and covered them with my homemade salsa. Toss gently until all the chicken is covered.

Cover and cook on high for 4 hours or low for 6-8 hours. I put my gas stove between medium and simmer and set my timer for 6 hours. Shred chicken with a fork in the slow cooker and toss with remaining salsa. You can use these as your taco mixture, soft tortillas, in a bun, on a salad, served with warm rice, quinoa or beans…oh so many choices. If you seal tight and refrigerate you can keep for about 5 days or freeze for longer.  Squeeze fresh lime juice and enjoy!

Off to shovel some snow!


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