1. 1. Prepare the Slow Cooker (Optional but Recommended):

      • • Lightly grease the inside of your slow cooker insert with cooking spray or a thin layer of oil. This helps prevent sticking and makes cleanup easier, especially if your salsa is thicker. Alternatively, you can use a slow cooker liner.

1. 1. Layer the Ingredients (If using onions/peppers):

      • • If you’re using chopped onions or sliced bell peppers, you can place them at the bottom of the slow cooker. This creates a flavorful bed for the chicken.

1. 1. Add the Chicken:

      • • Place the boneless, skinless chicken breasts or thighs into the slow cooker. If using a combination, distribute them evenly. There’s no need to cut the chicken beforehand if you plan to shred it later.

1. 1. Season the Chicken:

      • • Sprinkle the taco seasoning evenly over the chicken. If you’re using minced garlic or chipotle peppers, add them now as well.

1. 1. Pour the Salsa:

      • • Pour the entire jar of salsa over the seasoned chicken, ensuring it’s well-covered. If your salsa is very thick, or if you’re not using many other liquid-releasing ingredients like onions, you might consider adding 1/4 cup of chicken broth or water to ensure there’s enough moisture.

1. 1. Add Optional Ingredients:

      • • If you’re using canned corn (drained) or black beans (rinsed and drained), you can stir them in gently around the chicken now, or wait until the last 30 minutes of cooking if you prefer them to retain more texture. For frozen corn, it can go in at the beginning.

1. 1. Cover and Cook:

      • • Place the lid securely on the slow cooker.
      • • Cook on LOW for 6-8 hours or on HIGH for 3-4 hours.

          • • Cooking Time Note: Chicken breasts cook faster and can dry out if overcooked. If using only breasts, check for doneness closer to the lower end of the cooking time (e.g., 3 hours on high, 6 hours on low). Chicken thighs are more forgiving. The chicken is done when it’s tender and cooked through, reaching an internal temperature of 165°F (74°C).

1. 1. Shred the Chicken:

      • • Once the chicken is cooked and tender, remove it from the slow cooker and place it on a clean cutting board or in a large bowl.
      • • Using two forks, shred the chicken. It should shred very easily.
      • • Alternatively: You can often shred the chicken directly in the slow cooker with the forks, but removing it can make the process neater and allows you to discard any excess liquid if desired.

1. 1. Return Chicken to Sauce & Mix:

      • • Return the shredded chicken to the slow cooker and stir it well with the salsa and any accumulated juices. This allows the shredded chicken to soak up all the delicious flavors.

1. 1. Final Touches (Optional):

      • • If the sauce seems too thin for your liking, you can turn the slow cooker to HIGH (if it was on low) and cook uncovered for another 20-30 minutes to help it thicken slightly.
      • • Stir in fresh lime juice and chopped cilantro just before serving for a burst of freshness.

1. 1. Serve and Enjoy:

      • • Your delicious Slow Cooker Salsa Chicken is now ready! Serve it warm with your favorite accompaniments. See the “How to Serve” section for plenty of ideas.

This straightforward process guarantees a flavorful and satisfying meal with minimal hands-on time, making it a perfect solution for busy days.