Easy Crock Pot Recipes: 2-ingredient Mexican Chicken

About a month ago I was so desperate to NOT have to go out to the grocery store for dinner ingredients that I decided to toss together the only things I really had on hand: frozen chicken breasts and a large bottle of salsa. I put them into my crock pot, turned it on and hoped for the best.

A few hours later, I opened up the crock pot, used a fork to pull apart the chicken, and was very happy with the result. Perfectly easy shredded Mexican Chicken. The serving possibilities are limitless – but remember, I did not have much at home to work with the first time I made this. Luckily, I did have tortillas. So I heated the tortillas, added chicken and shredded cheese, then rolled them up like burritos. Delicious!

I served the leftover salsa chicken on top of a green salad – also delicious. Next time I make this easy crock pot recipe, I want to use it for chicken and cheese nachos. I also plan to make chicken burritos served with rice and refried beans for a quick and easy dinner. My whole family enjoyed this meal, that’s a major accomplishment. 2-ingredient Mexican Chicken has become one of my favorite go-to recipes.

2-ingredient Mexican Chicken Recipe

Ingredients:

2 boneless, skinless chicken breasts (thawed)

1 jar of your favorite salsa (I use the 38-ounce Costco Organic Salsa)

Directions:

Add chicken to crock pot. Cover with salsa. Cook on low for 4-6 hours until done. Use a fork to shred chicken – it should come apart easily.

Serving Suggestions: Use shredded chicken as a filling for tacos, burritos, enchiladas, quesadillas, in taco soup or as a topping for salads and nachos.

How would you serve this 2-ingredient Mexican Chicken? What is your favorite slow cooker chicken recipe? Do you have any easy crock pot recipes to share?

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