Easy ‘Pulled’ Salsa Chicken

After 5 years of competing in fitness, you’d think I’d never want to see another chicken breast. While that is somewhat true, I definitely try my best to incorporate a variety of protein sources into my current regime. I surprisingly do still love chicken! My all-time favourite way to prepare a lean chicken breast is simply over the barbecue. But since My Champ and I acquired a slow-cooker over this past Holiday season, the barbecue has taken a back seat 😉

I know I’m late to the party, but where has this delightful appliance been all my life?? I so wish I had this tool in my arsenal during my competition meal-prep days. I still love barbecuing, but the slow cooker is an excellent, indoor option during the cold winter months. And the clean, healthy recipes are infinite!!

I have seen others post recipes similar to mine, but I really wanted to get the salsa-water ratio right before I shared my version. I found if you didn’t add any water the chicken turned out a little dry- although the flavour was still outstanding! Adding too much water didn’t do the flavour justice. This is great to prepare at the start of your week, as it will make many servings for yourself/household. It’s also super versatile and can be served with any kind of starch. You won’t believe how easy and tasty this is. Enjoy!

Recipe

1 package fresh/frozen boneless-skinless chicken breasts (about 5-6 breasts)

1 jar of your favourite salsa (approx. 500 mL): my favourite is Newman’s Own Sweet Mango/Tequila Lime

1 cup water (ratio should always be 1/2 of salsa volume)

2-3 cloves garlic (optional)

1/2 chopped onion (optional)

Directions

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Hey, it’s a part of the directions! Patience is a virtue 😉

  1. Spray the inside of your slow-cooker with a non-stick spray.
  2. Line the bottom of slow-cooker with chicken. Recipe turns out best when chicken is uncut. Add garlic, onions if you choose.
  3. Pour salsa and water over chicken. Liquid should make it all the way to the bottom of chicken.
  4. Set slow-cooker to ‘slow’; leave cooking for 6-8 hours. Rest/live your life until ready 😉
  5. Once cooked, ‘pull’/shred chicken apart with tongs or a fork. Serve over rice, potatoes, or in a wrap. My personal favourite is in a whole wheat tortilla with reduced-fat cheese. Ole!!

Macros (approx. depending on salsa, based on 120 g serving): 134 calories; 2 g C; 5 g F; 20 g P

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