A jar of salsa does most of the seasoning here, so choose one you like eating with chips. Mild salsa keeps the chicken gentle; you can always put hot sauce on the table.
Prep Time 5 minutesmins
Cook Time 4 hourshrs15 minutesmins
Total Time 4 hourshrs20 minutesmins
Servings 6servings
Equipment
6-quart slow cooker
Ingredients
2poundsboneless, skinless chicken breasts
2cupschunky tomato salsa
1teaspoonground cumin
1cupshredded Mexican-blend cheese
Tortillas or cooked rice, for serving
Lime wedges and chopped cilantro, optional
Instructions
Arrange the chicken in the slow cooker and cover with the salsa and cumin.
Cover and cook on low for about 3–4 hours, checking at 3 hours. The thickest part of each breast should reach 165°F; larger pieces may need longer.
Transfer the chicken to a plate and shred it. Return it to the salsa, adding only as much cooking liquid as you want if the mixture looks watery.
Scatter the cheese over the top, cover, and let it melt for 10–15 minutes. Serve with tortillas or rice and any toppings you like.
Notes
Cook: About 3–4 hours on low, plus 10–15 minutes for the cheese. Card times use the upper estimate including finishing time. Start with thawed chicken and check for 165°F.