Lunch, Set it and forget it, from Cook Twice
Shredded Salsa Chicken
Three pounds of chicken and a jar of salsa, cooked low and slow until it shreds with a fork. One batch covers bowls, tacos, wraps and salads all week. About 40 grams of protein per serving for around 230 calories.
230calories39gprotein5gcarbs5gfat
Per serving. Estimates from USDA and label data, optional ingredients included.
Serves 820 minLevel 1 Meal prep
Open in the Kitchen
Ingredients
- 3 lb (1.36 kg) boneless, skinless chicken breasts
- 2 cups (16 oz / 520 g) salsa, any heat level
- 1 tbsp taco seasoning (or 1 tsp each chili powder and cumin) (optional)
- 1 lime, juiced (optional)
- 1/2 tsp salt
How to make it
- Prep everythingPat the 3 lb (1.36 kg) chicken breasts dry with paper towels. Open the 2 cups (520 g) salsa and juice the lime if you're using it. If you have taco seasoning, measure 1 tbsp.
- Load the potLay the chicken in a single layer in a slow cooker or Instant Pot. Sprinkle with the taco seasoning and 1/2 tsp salt, then pour the salsa over the top so the chicken is covered. You don't need to add any water; the chicken releases plenty of juice.
- Cook itSlow cooker: cover and cook on LOW 6 to 7 hours or HIGH 3 to 4 hours. Instant Pot: add 1/2 cup (120 ml) water so it can come to pressure, seal, cook on high pressure 12 minutes, then let the pressure release naturally for 10 minutes. Either way it's done when the thickest piece is 165°F (74°C) and pulls apart easily with a fork.
- Shred itMove the chicken to a cutting board and shred it with two forks, pulling in opposite directions. A stand mixer or hand mixer on low shreds it in about 20 seconds if you have one.
- Soak up the juicesReturn the shredded chicken to the pot and stir it into the salsa juices. Let it sit 10 minutes so the meat soaks up the flavor. Stir in the lime juice and taste for salt.
- Portion and storeDivide into 8 containers, about 1 cup (240 ml) each, with a spoonful of juice in each one so it stays moist. It keeps 4 days in the fridge or 3 months in the freezer. Reheat covered in the microwave 1 to 2 minutes, and use it in rice bowls, tacos, wraps, lettuce cups or on a salad.
Chef's tipDon't drain the juice. Storing the chicken in a little of its own salsa liquid is what keeps it from drying out when you reheat it later in the week.
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