Instructions
Instructions are for four portions. Modify as necessary.
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Put the breasts of chicken into the slow cooker. Sprinkle with salt and pepper.
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Pour the salsa into the slow cooker, and stir until the chicken is covered in salsa.
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Cook at a low temperature for 2 hours.
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Shred the chicken with two forks. Return the chicken to the slow cooker after 10 mins in order to allow the flavors to be developed.
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Serve with an assortment of salads.
Making a choice of the right salsa
We suggest choosing salsa that is free of added sugar and that is low in carbohydrates. Look up the label and look for one that has less than three grams net of carbs for each 100 grams of serving.
We chose a light red salsa in the recipe. However, you can go with what you like! Green salsas with tomatillo are fantastic and so are chipotle salsas to give a smokey finish.
Instant Pot instructions
Add the salsa and chicken to the Instant Pot. Seal the Instant Pot.
Cook in 10 mins and then allow to cool over 10 mins. Let any pressure remaining by hand.
Follow Step 4 in the recipe.
Dutch oven instruction
Add the salsa and chicken to the cast iron skillet heavy in weight. Cover the pot with lid.
Cook in an oven that is preheated (210F/ 120 C) at 350F for three hours. Follow Step 4 in the recipe.
Quick stovetop method
Do the slow cooker or baking method run too slow? No Instant Pot? Don't worry Here's a simple method to get it in the kitchen:
Pour 1 tablespoon olive oil in a skillet on medium-high heat. Place the chicken breasts in the skillet and cook for 3 minutes per side. Add the salsa and 1 cup water. Bring to a gentle boiling point, then reduce the temperature to an ebb. Cook for 10 minutes or until the chicken is tender. Cut or shred the chicken to serve.
Get dressed up!
It is delicious by eating it with a simple salad, bell peppers, or slaw on the side or get creative with avocado, cauliflower rice and salsa cheese, sour cream like in our low carb chicken burrito bowl made with cauliflower rice
Make it a party!
To enhance flavour of the chicken shreds further, you can opt add salt, spice, cayenne, chili, garlic onion, cumin oregano, and/or cumin prior to cooking it.
Serving other customers?
If you're making more than four portions of this recipe, you might need to increase the cooking time by three or four hours.