Kitchen notes · a little help before you start
Two-Ingredient Salsa Chicken (Instant Pot or Slow Cooker)
Two-Ingredient Salsa Chicken (Instant Pot or Slow Cooker) is made with organic boneless skinless chicken breasts and salsa of choice: regular or salsa verde.
- Prep
- 5 min
- Cook
- 20 min
- Total
- 25 min
- Original yield
- Serves 4
- Ingredients
- 4 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Chicken
- Cuisine
- American · Mexican
- Preparation & total time
- Prep: 15 minutes or less · Total: 30 minutes or less
A few quick notes
1. Shred at the stated step
Keep shredding in the order given by the method.
Get to know the ingredients
organic boneless skinless chicken breasts
In the method: Season chicken with salt and pepper.
salsa of choice: regular or salsa verde
In the method: Add in 1 cup of salsa.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
Ingredient note
Source: 1 pound organic boneless skinless chicken breastsIngredient note
Source seasoning: Salt and pepperIngredient note
Source seasoning: Salt and pepperIngredient note
Source: 1 cup salsa of choice: regular or salsa verde
How to make it
0 of 6 steps completeMake room for Two-Ingredient Salsa Chicken (Instant Pot or Slow Cooker)
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Finish as directed
Make my homemade guacamole, for sure!
A few questions you might have
What should I prepare first?
Set out the pressure cooker. Start with this step: Season chicken with salt and pepper.
Which preparation step should I plan for?
Keep shredding in the order given by the method.
What happens at the end?
Make my homemade guacamole, for sure!
How do I plan the ingredient amounts?
This version serves 4. Use the ingredient amounts listed for that yield. If you change the number of portions, check equipment and the full method as well as the shopping quantities.
Additional recipe notes
Slow Cooker Directions: Place chicken breasts in the insert of a slow cooker and cover with salsa. Cover and cook on high for 3 hours. Remove the chicken, and shred it with two forks. Stovetop Directions: Place chicken breasts into a pot and pour in enough water to cover the chicken. Place over medium heat, bring to a boil, and simmer until chicken meat is no longer pink, 10 to 12 minutes. Transfer chicken breasts to a bowl, allow to cool slightly, and shred the chicken meat with 2 forks! Storage: Store leftover salsa chicken in an airtight container in the fridge for 4-5 days. Freeze your chicken for 3-4 months, and thaw it in the refrigerator overnight when you’re ready to eat. Reheat leftovers in the microwave or in a skillet on the stovetop over medium heat. Or, just enjoy them cold!
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: lexiscleankitchen.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.