OK guys, this chicken rocks my world. SO easy, SO delicious, and SO adaptable to other flavors. The chicken is impossibly moist and tender and you can use it in many different ways; in a burrito bowl, in a wrap, on a salad, in soup or stew, whatever! Trust me, you won’t be sorry you made this.
It’s no secret that chicken breast gets dry very easily because it’s so lean. This chicken gets cooked slowly in the Crockpot all day, which would lead one to believe that it’s going to be dry as a bone. And if you ate a piece of it before you shred it all up it is pretty dry. The trick here is that the meat shreds up incredibly fine and then soaks up all the liquid in the Crockpot. Think of it as a chicken web that traps in all the flavor and moisture.
My partner and I were actually laughing when we ate this because we were calling it “chicken fringe,” and “chicken strings.” Which sounds bad, but when you make it you’ll see what I mean. I used this same method to cook the meat two ways – one with salsa for a Mexican style, and the other with homemade BBQ sauce. Both ways were AMAZING!
It doesn’t get easier than this, seriously. I don’t even have a real recipe for this but here goes.
Crockpot Shredded Chicken
2 to 2 1/2 lbs. boneless skinless chicken breast
16 ounces of your favorite salsa (I used Tomatillo Salsa from Sprouts)
Salt (or salt substitute), freshly ground pepper, and garlic powder to taste.
Put the chicken and the salsa in the Crockpot, cover and cook on low for 6 hours. If your Crockpot automatically switches to the “low” setting when the time is up that is great, it will continue to get even more tender. Shred the chicken up using tongs or a spoon, trust me it won’t be difficult. Taste and adjust the seasoning as needed.