Ingredients:

  • 2 lbs Boneless, Skinless Chicken Breasts (trimmed)
  • 16 oz Jarred Salsa (Medium heat recommended)
  • 1/2 cup Low Sodium Chicken Broth
  • 1 packet (approx. 1 oz) Taco Seasoning Mix
  • 1 teaspoon Ground Cumin
  • 1 teaspoon Garlic Powder
  • 1/2 teaspoon Onion Powder
  • Salt and Black Pepper to taste

Instructions:

  1. Place the trimmed chicken breasts in a single layer on the bottom of the slow cooker insert.
  2. In a small bowl, whisk together the taco seasoning, cumin, garlic powder, and onion powder.
  3. Sprinkle the spice mixture evenly over the chicken breasts.
  4. Pour the chicken broth around the edges of the chicken and then top the breasts with the entire jar of salsa, distributing it evenly.
  5. Secure the lid. Cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours. The chicken is done when it easily flakes apart with a fork.
  6. Carefully remove the cooked chicken breasts to a cutting board or large bowl, leaving any excess liquid in the slow cooker.
  7. Using two forks or a meat shredder, pull the chicken apart until finely shredded.
  8. Return the shredded chicken to the slow cooker and stir vigorously to thoroughly coat it in the remaining salsa juices. If necessary, add a splash of the reserved cooking liquid until the desired sauciness is achieved.
  9. Let the chicken rest on the 'Keep Warm' setting for 15 minutes before serving to allow the flavours to fully meld.