2-Ingredient Salsa Chicken: Crock-Pot + Instant Pot

If you need an easy-button meal, this is it.
2 ingredients: chicken and a jar of salsa. Throw them in a crock-pot or Instant Pot. Shred or slice the chicken + serve it with whatever veggies, whole grains, sauces etc. you have laying around. Done!

Usually I like using this chicken:
In a salad
In a quesadilla or tacos
In fajitas
As part of tostadas

What else will help you incorporate this easy recipe if you are stretched for time/effort… is making sure your fridge is stocked with some kind of leafy veg (spinach, kale, collards, cabbage, etc.), a few different veggies on hand (peppers, onions, carrots, etc.), some kind of fat (avocado, plain greek yogurt, cheese) and a container of whole grains (rice, quinoa, millet, or even corn tortillas etc.). This way you can mix and match what you’re eating.

Oh, and another cool thing about this recipe? It freezes pretty well, too. This is helpful for those who cooking for just themselves or one other person, as this recipe makes a lot of chicken.

You can also experiment by adding different spices. This is a super bare bones recipe and some people may prefer a little more dynamics in the flavor (try ground cumin, coriander, chili powder, etc.). Or try changing what kind of salsa you use. Try this recipe out with homemade salsa verde!

Chicken Salsa
Makes ~3 cups of salsa

2 lbs skinless + boneless chicken breast
16 oz/2 cups salsa

Crock Pot Directions: Pour 1/4 of the salsa in the pot. Place chicken breasts in and cover completely with rest of salsa. Put the lid on and cook on high for 4 hours or on low for 6-8 hours. Shred the chicken with two forks or slice. Eat within 5 days or freeze.

Instant Pot Directions: Pour 1/4 of the salsa in the pot. Place chicken breasts in and cover completely with rest of salsa. Put the lid to the pot on and seal it. Cook for 10-12 minutes if using a manual dial or set to the pot’s poultry setting if it has one. After the pot has turned off, let it sit for 10 more minutes and release any remaining pressure. Shred the chicken with two forks or slice. Eat within 5 days or freeze.

*If your chicken breast is really thick, either pound it thinner or cook longer. If your salsa is really thick and it’s hard to cover the chicken breast completely, try adding a little water!