Pulled Salsa Chicken Taco Filling

This can be done a number of ways. You can slow roast using an oven, you can simmer over medium heat on the stove, or you can even use a slow cooker to get the same delicious pulled/shredded chicken (or a pork loin would work as well).


  • 1 pound boneless skinless chicken (any part of the chicken you prefer)
  • 1 jar salsa (any kind you like, including those with pineapple or mango)


  1. Slow Cooker – Place chicken and salsa in your slow cooker and cook four hours on high or six on low.
    Stove Top – Place chicken and salsa in large skillet or wok and simmer until the chicken easily shreds with the pressure of a fork.
    Oven – Place chicken and salsa in a casserole pan and roast at 300 degrees for about 90 minutes, testing at sixty minutes (pressure with a fork to see if it is shreddable). Once it breaks easily apart move to step two.
  2. Shred chicken, and mix thoroughly back in to salsa/sauce.

This recipe can be enhanced with other spices such as cumin, chili powder, garlic, oregano, or even your favorite hot sauce. At the end, you may wish to add salt, pepper, or hot sauce to taste. That’s it! This is a great taco filling, but it is also tasty served over rice for a quick leftover dinner.

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