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Slow Cooker Shredded Salsa Chicken

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3 Boneless Skinless Chicken Breasts, about 2 lbs total
16 oz Jar Mild Salsa, any brand
1 Packet Taco Seasoning
1 Tsp Black Pepper
7 oz Can Diced Green Chilies


  1. Add the chicken breasts to the slow cooker. Pour the salsa over the top. Add the taco seasoning, black pepper, and diced green chilies.
  2. Cover and cook on LOW for 7-8 hours or HIGH for 3-4 hours, or until an internal temperature of 165 degrees F is reached.
  3. Remove the chicken to a cutting board and use 2 forks to shred the chicken. Return to the slow cooker and stir to coat with the sauce.
  4. Serve immediately or keep warm until ready to serve. Makes great tacos, sandwiches, and salads. Enjoy!
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