Crock Pot Salsa Shredded Chicken Breast (gluten free)

This Crock Pot dinner recipe is just amazing. I’ve made this Salsa Shredded Chicken Breast recipe numerous times already and every single time it’s a big hit cause it’s so delicious and versatile!

Crock Pot Salsa Shredded Chicken Breast (gluten free)

Ladies and gentlemen… I’d like to introduce you to the easiest recipe that is also one of the most reliable, versatile, and delicious recipes I’ve made. For a dinner (as seen on my Instagram with a dollop of guacamole) or lunch entree anyway. (Cause we all know I made some pretty outstanding desserts before ;) *brushes off shoulder*)

So my Grain Brain challenge might not be going as well as it’s supposed to but at least I’ve been making a lot more gluten free choices and even low carb options! That’s a total win in my book already. I’m not being super strict on this challenge but I think I’m gonna try to give it my all the last few weeks.

Crock Pot Salsa Shredded Chicken Breast (gluten free)

Anyway, we all know the Crock Pot is just amazing. It’s so easy and makes some fantastic foods in them. So I’ve been using it quite a bit lately. Yay. This Salsa Shredded Chicken recipe is one of the biggest accomplishments for me in the food department. Why?

Because it rocks when it’s eaten as a dinner option on top of zucchini noodles…

Crock Pot Salsa Shredded Chicken Breast (gluten free)

But they also rock when topped with Crock Pot Caramelized Onions (OMG! so good) on a bed of mixed greens for lunch!

Crock Pot Salsa Shredded Chicken Breast (gluten free)

Not to mention I’ve been bringing a mixture of stuff with this Crock Pot Salsa Shredded Chicken as a salad to lunch with caramelized onions (mentioned above), mixed greens, cucumbers, and hummus – the whole thing mixed up is just HEAVEN. Not exaggerating. So good. I’ve posted about it on Instagram if you’re curious.

Crock Pot Salsa Shredded Chicken Breast (gluten free)

Yield: 5-6 servings

Ingredients

  • 3 frozen chicken breasts
  • 1 jar salsa of choice (16 oz)
  • cayenne pepper, turmeric, ground black pepper, oregano

Instructions

  • Put everything in the crock pot (I used 5 qt), stir a bit to coat, and set to cook for 10 hours.
  • After it's cooked, take the chicken breast apart (shred it) using two forks.
http://www.sensualappealblog.com/crock-pot-salsa-shredded-chicken-breast/

Mmm…. I think I’m gonna go make this again tomorrow. It’s just so good! I don’t even wanna try looking for a new recipe, this is a total keeper.

Questions for you:

  • What is your favorite thing to eat with shredded chicken?
  • How often do you use a slow cooker?

Let me know in the comments!

Shared on Two Cup Tuesday

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Comments

  1. says

    Wow! Can’t ask for a simpler recipe than this one, that’s for sure. I also LOVE that it’s a 10 hour recipe. That’s waaaay more reasonable for a weeknight than 8 or 4 hour recipes (do you expect me to come home halfway through the afternoon, pop my food in the crockpot, and then go back to work? Seriously.). 10 hours is perfect!
    Bethany @ Accidental Intentions recently posted…Thursday ThingsMy Profile

  2. says

    I do something similar, but w/o the spice and with more “accessories” – like beans and corn. ;)

    But your pictures are awesome! Love them. Want to try to get mine better than just simple phone shots of food.

    Popped over from the SitsSharefest linky today and I also pinned your post to the Fall Sharefest board.
    Andrea B (@goodgirlgonered) recently posted…Amazing reads.My Profile

  3. says

    Meanwhile, shred 8oz queso fresco cheese, which I found by the refrigerated tortillas in the grocery store. I am so in love with this cheese – it’s right up there with smoked gruyere, I tell ya’! Queso fresco is light and mild-tasting, kind of like a harder mozzarella, and pairs fantastically with the garlicky pulled pork.
    Ian D. Crawford recently posted…No last blog posts to return.My Profile

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