Instructions are for 4 servings. Please modify as needed.
Choosing a salsa
We recommend choosing a salsa with no added sugar that is low in carbs. Check the label, and aim for one with no more than 3 grams of net carbs per 100-gram serving.
We used a mild red salsa for this recipe, but go with whatever you prefer! Green tomatillo salsas are great, as are chipotle varieties for a smoky finish.
Instant Pot instructions
Add the chicken and salsa to the Instant Pot; seal the pot.
Cook for 10 minutes, then leave to rest for 10 minutes. Release any remaining pressure manually.
Proceed with step 4 of the recipe.
Dutch oven instructions
Add the chicken and salsa to a heavy cast iron pot. Cover with lid.
Cook in a preheated oven (210°F/ 120°C) for 3 hours. Proceed with step 4 of the recipe.
Quick stovetop method
Does the slow cooker or oven method take too long? No Instant Pot? No worries, here’s a quick way to get this on the table:
Drizzle 1 tbsp olive oil into a skillet over medium-high heat. Add the chicken breasts and brown for 3 minutes on each side. Pour in the salsa and 1/4 cup of water. Bring to a soft boil, then reduce heat to a simmer. Cook for 10 minutes until the chicken is cooked through. Slice or shred to serve.
Dress it up!
You can enjoy this with a simple salad, bell peppers or slaw on the side, or go to town with cauliflower rice, avocado, more salsa, cheese, and sour cream as in our Low carb chicken burrito bowl with cauliflower rice
Spice it up!
To boost the flavor of your shredded chicken even more, feel free to sprinkle it with salt, pepper, chili, cayenne, garlic, onion, cumin, and/or oregano before you cook it.
Serving more?
If you’re preparing more than 4 servings of this recipe, you may need to extend the cooking time to 3 or 4 hours.
