Originally posted 10/30/16
Ingredients (1-2 servings)
1 boneless, skinless chicken breast
¾ cup salsa, any variety
1 squirt of honey
1 splash of lemon juice
Crushed red pepper flakes
Step 0.5: Line your 2 quart slow cooker with aluminum foil if you’re like me and want to minimize the mess.
Step 1: Add your salsa, honey, lemon juice, and a few crushed red pepper flakes to your crockpot and mix gently to combine.
Step 2: Place your chicken breast into your crockpot. Turn it a few times to get some salsa on top of it, and then nestle it into the salsa.
Step 3: Cook on high for 3 hours, or on low for 6 hours.
Step 4: To test for doneness, slice the chicken in half along the thickest part. It should be white with no visible pink.
Step 5: Shred your chicken using two forks, then mix the chicken with the salsa it has been cooking in.
Step 6: Serve salsa chicken on a tortilla, a bun, or Hawaiian rolls.