Slow Cooker Salsa Chicken
The slow cooker (or instant pot in my case!) is a mother’s dearest friend in these fleeting days of early autumn. I always aim to get dinner on the table early enough to have a relaxed bedtime routine no matter the season, but I feel pulled outside in these beautifully temperate afternoons full of golden sunshine and cool breezes. I know soon enough winter will come with its much grayer and wetter afternoons leaving us dreaming of these autumnal days. My solution is to get dinner going in the early afternoon, right after we finish our school day and as the kids are settling into quiet time. This shredded chicken couldn’t be easier and can be repurposed in so many different ways as tacos, nachos, in a rice bowl, or as a topping for a baked sweet potato with shredded cheese. Let’s get out there and enjoy these short lived days!
Ingredients:
Makes 8 Servings
2 pounds boneless, skinless chicken breasts or chicken thighs
1 cup of your favorite salsa (we love a mild red salsa or green salsa to switch it up)
1 cup bone broth
1 teaspoon salt
1 teaspoon ground cumin
½ teaspoon garlic powder
Directions:
If you’re using a slow cooker, you’ll put your chicken in the pot and pour the salsa, bone broth, and seasonings on top and give it a good stir to combine. Add the lid and set it to low for 6 hours or until the chicken shreds easily. If you’re using an instant pot, do the same process, but set it to high pressure for 45 minutes. Use two forks to shred the chicken and let it sit in the pot liquid to keep warm and soak up the flavor before serving! Enjoy!
