When I was little, my mom used to take me to Chi-Chi’s, a Mexican restaurant by our house in Pennsylvania. Today, I don’t think they still have actual restaurants. But back then, it was the typical Mexican restaurant, but they served what I as an elementary school kid thought was the world’s best salsa. It’s still good salsa, although now you can only get it in the grocery store.
So when Andy wanted taco salad again. I made a compromise. We could have it again, but not with ground beef, we’d have to have it with chicken. Now, this was probably one of the easiest “meals” that I’ve made in a long time. And it’s a multi-purpose recipe, it can be used for taco salads, eaten as is, or put in a flour tortilla. It would probably go really well on a potato hamburger bun with some cheese.
But believe me, it won’t disappoint.
Easy Crockpot Salsa Chicken
Gather
1 pound of boneless, skinless chicken breast
2.5 cups of Chi-Chi’s Medium Salsa
Plug in your crockpot, throw in the chicken and salsa, then cook on low for 5-8 hours. Chicken will easily fall apart. Using two forks, pull apart all the chicken so that it is shredded. Serve as is, on a taco salad, or in a flour tortilla shell.
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