Sorry, it’s been awhile since I’ve posted anything food related. I haven’t cooked/baked/tried anything new over the past couple of weeks. Or, I lied. I did make a sugar free “ish” paleo coconut cake for Daniel’s birthday that was a big hit….not. Truth is, I’m usually pretty content with eating the same things over and over and over and over again. I could live off of eggs, cauliflower rice,a few other veggies, and sweet potatoes.

But today, I’m (more like we’re) back at it. And when you jump back into something, you have to start out small, so this recipe is the easiest thing ever. But it will make your life better, and it may or may not give you an idea of a good way to change up your boring chicken routine. 

We bought this large jar of salsa today at Costco. We heard their Boom Chicka Pop popcorn was BOGO AND I heard they had great, free samples on Sunday, so I’m bought in now. Anyway, back to the salsa….this kind is tasty, fresh, and pretty to look at. However, you can walk into any grocery store deli and find a good salsa and/or pico.


So, we just thawed some chicken out – 2 lbs of boneless, skinless chicken breasts to be exact – and we slow cooked the chicken, topped with a cup of the salsa. We let it cook on low for 4 hours, and bam. All that’s left is shredding it up. 

Have a great week!!!!!!!!!!!!!!!!!!!!!!!!!!



Slow Cooker Salsa Chicken


Serves 4-6

Prep time: 2 minutes

Cook Time: 4 hours

Total Time: 4 hours, 2 minutes


  • 2 lb of boneless, skinless chicken breasts (we always throw the entire bag from Trader Joe’s in there) – thawed out/not frozen

  • 1 cup fresh, organic salsa 

  • Lime juice (optional)

  • Any seasoning you may want – but this can be done on the back end. We love the Trader Joe’s Chili Lime seasoning.


  • Make sure chicken is thawed out. I know that prob changes things for ya, but frozen chicken + salsa on top while cooking isn’t going to taste the same. 

  • Add chicken to crock pot/slow cooker.

  • Add salsa to chicken.

  • When chicken is fully cooked, shred with fork (chicken should easily pull apart) and put crock pot on WARM.

  • Eat whenever, or store in fridge for food the next day/upcoming week.

  • Add squeezed lime juice and a little bit of garlic salt (optional). 

Notes: We ate our’s over cauliflower rice and spinach, but you can eat your’s over rice, couscous, quinoa, or whatever you want. I also added a little bit of garlic salt.