This is a really easy way to make up a batch of tasty shredded chicken breast that can be used in a variety of recipes.
I use it on top of salads, in wraps to make burritos (as shown), quesadillas, and tacos, as a pizza topping and mixed in with brown rice or quinoa with a side of steamed veggies for a quick lunch or dinner. It is similar to my Slow Cooker Fajita Chicken, but is has less sauce, making it ideal for wraps and sandwiches and only has 4 ingredients!
- 3 boneless, skinless chicken breast filets, whole fresh or frozen (you can use the individually wrapped frozen fillets)
- 1 tub of tomato salsa (I really prefer fresh salsa that is blended, I use Wholly Salsa Roasted Tomato Salsa)
- 4 tablespoons of tomato paste
- 1, 1.25 oz. packet of taco seasoning
Set slow cooker to low and spray inside of cooker bowl with non stick cooking spray.
Add salsa, tomato paste and taco seasoning and mix well to combine. Add chicken breasts whole and cover.
Allow to cook, covered on low for about 6 hours. If using frozen breasts, 8 hours. Remove lid and carefully remove breasts and using a fork, shred chicken and then return to slow cooker and mix chicken with sauce. Cover with lid and allow to cook for another hour before serving.
Nutrition Facts | Makes 6 servings, 1/2 cup each
103 calories, 1g fat, 8g carbs, .3g fiber, 14.8g protein
2 Weight Watchers PointsPlus per serving