Ingredients
Equipment
Method
Instructions
- Trim excess fat from chicken breasts; thighs can be used as is.
- Place chicken evenly in the slow cooker.
- Pour the entire jar of salsa over the chicken, ensuring it's mostly covered, and optionally stir in smoked paprika.
- Cook on low for 6-8 hours or on high for 3-4 hours until the chicken is tender and shreds easily.
- Remove chicken from the slow cooker and shred it on a cutting board using two forks.
- Return the shredded chicken to the slow cooker and stir it into the salsa to absorb more flavor.
- Serve the chicken, optionally squeezing fresh lime juice over it and garnishing with cilantro or parsley.
Notes
For best results, cook on low heat to achieve the most tender chicken. Adjust paprika and lime to your taste preference.
