Equipment. We love our Crock Pot slow cooker for this recipe! Store cooled chicken in a Pyrex container or Stasher Bag (a reusable, dishwasher-safe alternative to ziploc bags).

Chicken cuts: We use boneless, skinless chicken breasts in this recipe, but you can also use boneless skinless chicken thighs or bone-in chicken if you prefer. Always make sure your chicken is cooked to an internal temperature of 165 degrees for safety. 

To scale this recipe for a crowd, use as many chicken breasts as you like - just plan to use about 1/4 cup of salsa per chicken breast. With more chicken, you may also have to extend the cook time - so keep an eye on it and make sure to test the internal temperature before serving.

Freezing and storing shredded chicken. This chicken will last 3-4 days in an airtight container in the fridge or 3-4 months in the freezer without losing flavor. You can freeze in portion sized helpings or a larger container - just remove the chicken to the fridge the day before you plan to use it so it can defrost.

In a hurry? Cook chicken on high heat (instead of low) for 3-4 hours. The chicken will typically be cooked through after 3 hours, but the additional hour of cooking time makes it much easier to shred.

Use this slow cooker chicken in tacos, salads, enchiladas, pasta, and more! We love adding it to a burrito bowl, an enchilada lasagna, or our favorite mac and cheese recipes.