2 Ingredient Slow Cooker Salsa Chicken for 6 Servings

Instructions:

1. Prep the chicken. Take your 2 lbs boneless skinless chicken breasts and pat them dry. Note: Removing surface moisture ensures the salsa sticks to the meat rather than sliding off.
2. Layer the cooker. Place the chicken breasts in a single layer at the bottom of the slow cooker insert. Don't overlap them too much!
3. Apply the salsa. Pour the entire 16 oz jar of chunky salsa over the chicken.
4. Distribute the flavor. Use a spoon to ensure the meat is completely covered by the salsa.
5. Seal the vessel. Secure the lid tightly to prevent steam from escaping.
6. Set the heat. Cook on HIGH for 240 minutes (4 hours) or LOW for 6 hours.
7. Check doneness. Ensure the internal temperature reaches 165°F (74°C) until the meat is opaque and tender.
8. Rest the meat. Let the chicken sit in the pot for 5 minutes with the heat off before shredding.
9. Shred and mingle. Use two large forks to shred the meat into the juices until every strand is coated in sauce. This process is straightforward, but the resting step is what most people skip. Resting allows the muscle fibers to relax and re absorb the salsa infused juices. If you shred it immediately, all that moisture runs right out onto the bottom of the pot, leaving the meat fibers parched. If you find yourself in the mood for something with a bit more broth, you should definitely check out my [Chicken and Noodles recipe](https://kirecipe.com/recipes/instant-pot-chicken-and-noodles/) which uses a similar shredding technique but in a creamier context.