I only started cooking this recipe recently, but it quickly became one of my favorites. I love all sorts of Mexican food, from tacos to enchiladas to nachos – you name it. Tacos are an easy go-to, but I like to switch up the meat instead of using traditional ground beef all the time. This recipe uses salsa and chicken stock to marinate the chicken. It’s so easy and flavorful, and despite the title, you don’t need a slow-cooker to make it.
- 1 Tbsp olive oil
- 2 cups of your favorite salsa – a jarred salsa such as Tostitos brand or Newman’s Own works best for this, rather than fresh salsa
- 2/3 cup chicken stock or chicken broth
- Spices: 1 tsp chili powder, 1 tsp cumin, and 1/4 tsp red pepper flakes
- 2 boneless, skinless chicken breasts
- flour tortillas
- 1/2 cup shredded pepper jack or cheddar cheese
- Toppings: There are endless options – try lettuce, tomato, avocado, black beans, sour cream or Greek yogurt, peppers, onions, black olives, etc. I used avocado and sautéed peppers and onions on mine.
- In a large frying pan, heat 1 Tbsp olive oil. Add salsa, chicken stock, and spices to pan and stir to combine.
- Place chicken breasts in salsa mixture and cook for 45 minutes – 1 hour, stirring occasionally and flipping chicken breasts as needed. Check if the chicken is done by inserting a meat thermometer (chicken is done at 165 ºF) or slicing into the middle of the breast to make sure no pink remains.
- When the chicken is done, remove from pan and place on a large cutting board. Using two forks, shred the chicken into small pieces. (Or, shred chicken in pan – see picture below for note)
- Arrange chicken on a flour tortilla and complete with your choice of toppings.
- Enjoy 🙂
This method of cooking the chicken can be used in a variety of Mexican dishes, such as the filling for a quesadilla or enchilada, or to top off some nachos. For something different, you could try a sweeter salsa such as peach or mango. Mmm!