Shredded Salsa Chicken

I’ve mentioned this chicken in other posts before. I use it all the time. Too often, really. It’s super versatile and awesome in anything from a salad to wrapped up in a tortilla.

And best of all, it’s the easiest thing to make ever. I throw it all together in my crock pot before classes/work and come home, shred it up (while stealing a bite or too…), and dinner is ready. I love my crock pot. Everyone should have a crock pot.

Okay, here’s how it’s done. Grab that crock pot. Pour in some water and a chicken bouillon cube. Or just some chicken broth. Whatever floats your boat.

Now chop up some cilantro. I love the way cilantro smells. They should make a candle. Throw that in there. Scoop up some salsa (homemade, if you prefer) and throw that in there, too.

Now look through your fridge or freezer, and pull out chicken breasts. They really can be frozen or defrosted. Two chicken breasts give Boyfriend and I enough chicken for meals for at least four days.

Add them to the salsa mixture in the crock pot.

Set the crock pot to low for 6-8 hours. It’ll make your house smell nice and yummy. They should make a candle for that, too.

I love shredding chicken. It’s some how vindicating. So shred it up. To do this, I just take two forks, stick them in the middle of a piece of chicken, and pull them away from each other. Super easy.

Go off, and think of all the creative things you can do with this chicken. Common ways I use it include nachos, quesadillas, salads, and chicken enchiladas.