Salsa Chicken

Between school and work, life has been a little more hectic than usual. With not as much time to cook as I would like, I have begun to experiment with food prepping.

In the past I have struggled with mass meal production as I can be a bit of a snob selective when it comes to food. Matt is a master at the “food is fuel” mentality. As for myself, I’d almost rather skip the meal than eat something that doesn’t taste delicious.

Luckily, I discovered salsa chicken and it has been on regular rotation in our house hold ever since.

A batch of this will just about get us through lunches for the week. I tend to make burrito bowls and taco salads. Matt is all about putting it into tacos or eating it straight with some steamed broccoli.

Salsa Chicken




Yield 5 Servings

This recipe is so simple and packed with flavor that it is in constant rotation at our house. With two-ingredients it is incredibly easy to prepare in a pressure or slow cooker and can be used in variety of ways: salads, tacos, over rice, and the list goes on.


  • 1 lb boneless skinless chicken breasts
  • A 16 oz jar of your favorite salsa


  1. Place boneless skinless chicken breasts in your pressure cooker (slow-cooker works well too). Pour in your favorite salsa until chicken is just covered. 
  2. In the pressure cooker, cook for 20 minutes on high pressure. 


**In a slow cooker prepare as instructed and cook on low heat for 6 hours or on high heat for 4 hours.**

Courses Entrée

Cuisine Mexican