Salsa Chicken has been something I have used as a quick protein source for years. It's also something that I often suggest my new clients try as it is so simple and so easy!
There's nothing fancy about this one. In fact, I think that's part of the reason that it has taken me so long to share it, but in talking to friends and clients of this page, that's what you need the most: simple and quick protein sources. So, here you have it!
I eat Salsa Chicken on it's own, over jasmine rice, in whole wheat tortillas, and with eggs. Enjoy!
2 lbs chicken breasts or thighs (your preference)
2 c salsa (check ingredients label to make sure sugar is NOT an ingredient!)
Optional: sliced peppers and onions
Place chicken in the crockpot. If using peppers and onions, place those on top of the chicken.
Pour salsa on top of the chicken. Make sure chicken is completely covered.
Cook on low 6-8 hours or high 3-4 hours.
When chicken is cooked through, shred with a fork and serve! If storing for later, be sure to store it with the salsa juices to help prevent the chicken from drying out.
*This will vary depending on the amount/kind of chicken you use and the kind of salsa you use. Nutrition below is for: 1.5 lbs chicken breast, 2 c Jack's Cantina Style Salsa (Costco), and 3 green peppers.
*Makes 5 servings.
201 calories; 3g Fat, 8g Carbs, 38g Protein
If you make a recipe from Fueled and Fit, make sure to post it and tag me so I can see your creation! @fueledandfitwellness on Instagram!