Ingredients:

  • 2 lbs boneless, skinless chicken breasts
  • 2 cups chunky salsa
  • 1 tbsp olive oil
  • 1 tbsp taco seasoning
  • 1 tsp garlic powder
  • 1/2 tsp ground cumin

Instructions:

  1. Grease the pot. Lightly grease the bottom of the slow cooker with olive oil. Note: This creates a barrier so the chicken doesn't fuse to the ceramic.
  2. Layer the meat. Lay the chicken breasts in a single layer. Ensure they aren't overlapping so the heat circulates evenly.
  3. Apply seasonings. Sprinkle the taco seasoning, garlic powder, and cumin evenly over the meat.
  4. Press the spices. Use your palms to press the spices into the chicken. Note: This ensures the flavor is locked in and doesn't just float in the sauce.
  5. Add the salsa. Pour the 2 cups of chunky salsa over the chicken. Check that every inch of meat is submerged to prevent drying.
  6. Slow cook. Secure the lid and cook on High for 4 hours. Wait until the meat is opaque and easily pierces with a fork.
  7. Shred the chicken. Remove the lid and use two forks to shred the meat directly in the pot. Stir it until the chicken is fully integrated into the sauce.
  8. Finish the flavor. Stir in the lime juice and fresh cilantro. The aroma should become instantly brighter and fresher.