Slow Cooker Salsa Chicken

DinnerSlow Cooker240 minServes 6Dairy-free

Ingredients

• 2 lb boneless chicken breasts or thighs
• 1 1/2 cups salsa
• 1 tsp cumin
• 1 tsp chili powder
• 8 tortillas, to serve

Amounts are scaled from the original 6 servings; cooking times may change for bigger batches.

Steps

1. Place the chicken in the slow cooker and season with cumin, chili powder and salt.
2. Pour the salsa over the top.
3. Cook on low 4 hours (or high 2 1/2) until the chicken reads 165°F and shreds easily.
4. Shred with two forks in the juices and serve in tortillas or over rice.

Swaps

• No chili powder? Use cumin plus a pinch of paprika and cayenne.
• Turkey works the same way as chicken; cook both to 165°F.

Times are a guide; ovens and air fryers vary. Cook poultry to 165°F, ground meat to 160°F, and pork and fish to 145°F. Diet tags come from the ingredient list; check labels for allergens.

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