First Step: Gather all ingredients including 4 boneless, skinless chicken breasts (approximately 2 lbs total) and 2 cups of your favorite salsa. Ensure the chicken is thawed if previously frozen for even cooking. This is also a good time to get out your slow cooker and give it a quick wipe if it’s been sitting in the cabinet!

Second Step: Place the chicken breasts at the bottom of the slow cooker in a single layer. I like to pat my chicken dry with paper towels first this isn’t strictly necessary, but I find it helps the salsa adhere better. Don’t worry about trimming fat too meticulously since the slow cooking process will render most of it anyway.

Third Step: Pour the salsa evenly over the chicken, ensuring all pieces are well-covered. This step is crucial because the salsa isn’t just adding flavor it’s keeping the chicken moist as it cooks. I like to use a spatula to toss the chicken gently, making sure every piece gets coated in that delicious salsa goodness.

Fourth Step: Season with salt and pepper to your taste preference. Cover the slow cooker with its lid and set to cook on high for 4 hours or on low for 6-8 hours. The chicken is done when it’s tender and easily shreds with a fork. The internal temperature should reach 165°F (75°C) for safe consumption, but honestly, I’ve rarely found the need to check the chicken is always perfectly cooked when it shreds easily!

Final Step: Shred the chicken with two forks right in the slow cooker and mix thoroughly with the remaining salsa and juices. This is my favorite part because the kitchen smells absolutely amazing! Mix until all the chicken is coated in that flavorful sauce. For an extra burst of freshness, serve with a squeeze of fresh lime juice it brightens up the dish beautifully.