Slow Cooker Pulled Chicken with Salsa
- 4 chicken breasts, boneless, skinless
- 1 (16-oz) jar salsa
- 1 T fresh oregano, chopped (for garnish)
- Pour half of salsa from jar into cooker. Place chicken in cooker. Pour remaining salsa over chicken.
- Cover with glass lid. Set to "slow cook" and adjust for 2 hrs.
When done, chicken should reach an internal temperature of 165°F. Cook and adjust for more cooking time, if needed. If done, remove chicken to plate. Shred with a fork. Return chicken to cooker. Add oregano. Coat chicken in salsa sauce.