- 2 pounds boneless, skinless chicken breasts
- 1 (16 ounce) jar chunky salsa
- 1/2 cup balsamic vinegar
Add chicken breasts to the slow cooker, pour salsa and balsamic on top. Cover and cook on low 6 hours or high 4 hours. Shred chicken with a fork and mix with the salsa mixture.
TIP: This recipe makes delicious tacos or burritos. If desired, add additional garnishes, i.e. lettuce and cheese. Also, makes great sandwiches when served on buns.