Easy slow cooker shredded chicken
I’m going to admit something. Here goes…..my interest in cooking this summer has been small. No, actually it’s been pretty nonexistent. I don’t know what happened. I really got into cooking this past winter and spring. I made many new recipes and enjoyed the process. But this summer, I’ve struggled to find the enthusiasm to cook and some days even to eat (no worries, Mom, I am eating.). I don’t know if it’s the hot, humid weather or too much on my schedule. I even told a friend that I thought eating was over-rated, which made her gasp (she’s a big food lover and enjoys cooking so probably not the best person to confess to!).
But this week, I realized that I’m drinking too many smoothies for dinner or nibbling on edamame. Probably not the healthiest way to eat. So I decided to go back to my easy to make recipe that provides a few meal options. I thought I’d share it in case you’re in need of an easy meal.
I was fortunate to work from home the other day while I finished some newsletter articles. That allowed me to be home to think about dinner in the early afternoon and remember this easy recipe!
- 1-2 pound(s) skinless, boneless chicken breasts
- 1-2 cups salsa (I tend to use more salsa because I like the extra ‘sauce’ at the end. I also use chunky, mild salsa but you can use whatever brand/type you prefer.)
- 1/4 tsp garlic powder
- 1/2 tsp cumin
- 1/4 tsp fajita seasoning (optional)
- Green and/or red bell peppers, sliced (optional)
I add all of the ingredients to my slow cooker, then lightly mix everything together. I make sure that the chicken is mixed in and covered with the salsa. Then cover with the lid and cook on low for 4 hours. Once the chicken is cooked, remove and shred with two forks. Mix shredded chicken back in slow cooker and let cook for 10-15 minutes.
Once cooked, you can make the chicken into any meal. I often make a chicken fajita salad with lettuce, chicken salsa mixture, shredded cheese, vegetables and tortilla strips. I also make chicken tacos and fajitas.