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When I cook I try to make it as easy and fast as possible, and my latest recipe is exactly that. It only has 2 ingredients AND it’s made in the slow cooker. You don’t have to think about it, so you cannot mess this up! Plus, if you love Tex Mex or Mexican food, this is an easy dish you can turn into so many things.
I love shopping at Sam’s Club during the holidays. You never know what you’ll find in the packaged holiday gifts aisle. When I was there last week, I found this holiday 4-pack of My Brother’s Salsa.
It comes with four different salsa varieties, which is perfect for my Mexican food loving family. My dad and mom would love this. And, it’s easy, pre-wrapped and already includes a gift tag. Hassle-free gift giving! This special pack is only available for a limited time and only at Sam’s Club.
My Brother’s Salsa is a small, women-owned company. Every jar includes family recipes, and you can find even more recipes at their website – HERE. Besides Sam’s Club, you can find their products at Walmart, Harris Teeter, and The Fresh Market. Click HERE to find a store location near you.
A super easy chicken recipe with only TWO ingredients!
2 minPrep Time
7 hrCook Time
7 hr, 2 Total Time
- 5-6 chicken breasts (or 1 1/2 lbs chicken tenderloins)
- 16 oz jar of your favorite salsa
- Place chicken into the slow cooker.
- Pour salsa over all the chicken.
- Cook in the slow cooker on low for 7-8 hours, or high for 4-5 hours.
- Remove from slow cooker and shred.
- Serve in your favorite tacos, burritos, or nachos.
When I make this recipe, I usually buy boneless chicken breasts. However, when I was at Sam’s Club grabbing the salsa, they had marked down the chicken tenderloins to an unbelievable price. I couldn’t pass that up.
Even if you don’t ever cook, you can’t mess this one up. Simply add the chicken to the slow cooker. Then, pour the salsa on and close the lid. Set it on low for 7-8 hours or high for 4-5 hours. That’s it!
For this recipe, I used My Brother’s Salsa in Original Recipe. It’s very tame, especially for those of us who don’t like it too spicy. My 4 yr old loved this chicken just by itself. It wasn’t too hot and had a great flavor.
Once the chicken is done, I use a slotted spoon to take it out so I can just get chicken and not too much of the salsa juices. It practically shreds itself when I transfer it. But, for any of the stubborn pieces, I just use two forks and shred the chicken.
Often I make a big batch at one time, and I freeze part of it for later. This chicken is so versatile. For dinner that night we made big ol’ burritos with rice, beans, guacamole, lettuce, onions, and salsa chicken. The next day Nate heated up the leftover salsa chicken and used it for tacos.
You could add your salsa chicken to tortilla soup or taco salad or even make enchiladas with it. And, it tastes delicious!
What’s your favorite way to use salsa in a recipe?