Slow Cooker Salsa Chicken

Slow Cooker Salsa Chicken: Step by Step

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1. Put the chicken in the slow cooker in a single layer if you can. Sprinkle over the cumin, chilli powder, garlic powder, paprika and pepper, then pour the salsa over the top.

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2. Cover and cook on low for 6 hours, until the chicken is very tender and falls apart when pressed with a fork.

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3. Lift the chicken onto a board and shred it with two forks. Return it to the pot, stir it through the cooking juices and leave it on warm for 5 minutes so it soaks them up.

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4. Stir in the lime juice and the cilantro just before serving.

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Things to Watch For

1. Use breasts of similar size so they finish together; a mix of thick and thin ones cooks unevenly.
2. If there is more liquid than you want, reduce it uncovered in a pan for a few minutes before stirring the chicken back in.
3. Taste after the lime goes in; salsas vary in salt and heat, so adjust at the end.

Changing the Recipe

• Lemon is the everyday swap for lime in this kind of dish — the acidity plays the same role even though the flavour is not identical.

On the Table Alongside

Cauliflower rice · Lettuce cups · A shredded cabbage and lime slaw

Leftovers

Keeps in the fridge for up to 3 days. Freezes for up to 3 months; thaw overnight in the fridge and reheat until steaming hot.

Quick Answers

The Numbers per Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.