Shredded Salsa Chicken | Paleo, Whole30, Keto
Servings: 4
Calories: 291kcal
Ingredients
- 2 lbs organic, free-range chicken breasts or thighs (I used 1 pound of each)
- 16 oz jar of salsa
optional additions: hot sauce, taco spice blend, minced jalapeño, chopped green onion
Instructions
Slow Cooker Directions
- Add half of the salsa to the bottom of a slow cooker.
- Arrange the chicken in an even layer over the salsa.
- Top with the remaining half jar of salsa (an any additions you'd like to add).
- Cook on high for 4-5 hours or low for 6-8 hours.
- Use two forks to shred the chicken in its juices. Serve hot!
Instant Pot Directions
- Add the chicken to the Instant Pot and top with the salsa. Stir to coat.
- Place the lid on the Instant Pot and set to "sealing".
- Set to manual/high pressure for 20 minutes, then allow to release naturally (a quick release works too if you're in a pinch!)
- Use two forks to shred the chicken in its juices. Serve!
Notes
- Store leftovers in the fridge, in an airtight container.
- For our favorite "burrito bowl", serve the chicken hot over white or cauliflower rice, shredded lettuce, or fajita veggies. Top with jalapeños, avocado or guacamole, and a little extra salsa.
- For Whole30, double check your jarred salsa for added sugar. Know that there are options out there at Costco, Trader Joe's, & Whole Foods!
Nutrition
Calories: 291kcal | Carbohydrates: 8g | Protein: 50g | Fat: 6g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 145mg | Sodium: 1063mg | Fiber: 2g | Sugar: 4g | Iron: 1mg