Simple Cheesy Salsa Chicken - 2 Minute Prep!
Serves: 4-6
  • 2 pounds boneless chicken thighs or breasts
  • 2 cups salsa
  • 1 cup shredded cheese (we like Colby jack best, but any will work!)
  1. Place chicken and salsa into a Crockpot, Instant Pot, or cooking pot.
  2. Crockpot: Cook on low for 7 hours.
  3. Instant Pot: Seal and cook on manual at high pressure for 10 minutes.
  4. Stove Top: Cover and cook over low heat for 20-30 minutes or until chicken is cooked thoroughly and shreds easily.
  5. Once meat is cooked, shred or cut into chunks and serve with cheese on top.
  6. Serve over cooked rice or tortilla chips or a bed of lettuce.
Recipe by Heavenly Homemakers at