Happy Monday!  Hope you all had a wonderful, productive, and relaxing weekend 🙂

A friend of mine posted a recipe using a slow cooker (you can check it out here – Slow Cooker Thai Chicken), which sparked me to remember how much I love slow cooker meals. My go-to favorite is salsa chicken, and I haven’t made it in over a year. I’m terrible for getting into a “food rut”, where I just do the same stuff over and over again, totally forgetting old favorites. So, I bought the ingredients (yup, all TWO of them) and made it over the weekend.

Slow cooker bonuses: super easy, throw everything in and then you’re free to get other stuff done. Recipes tend to make big portions so you’ve got plenty of food options for the week.

Pulled Salsa Chicken

• Club pack of boneless, skinless chicken breasts
• Jar of salsa
• Flour (optional) – I used oat flour, could use whole wheat

Super short ingredient list for this one.

1. Place chicken in the slow cooker, spread out as best as possible to allow everything to cook evenly.

2. Cover completely with salsa (one large jar covered the 5 pieces of chicken for me).

3. Set to cook, 3 hours on high or 4 on medium.

4. Take the chicken out and pull it apart with forks. Stir back into the salsa and set to cook for one more hour on low – to allow more salsa to absorb.

Shred / pull the chicken with two forks. This is the most amount of work required for this whole recipe.

5. I stirred in 1/2 cup oat flour at the end to thicken the mixture. Enjoy!

It makes a really good topping on salad, rolled and baked in tortillas as enchiladas, cooked into eggs (amazing breakfast!), or just eaten plain… so many options, and it makes enough to try it all these ways.

Use it as a meaty salad dressing