Shredded Salsa Chicken

July 19th, 2011 at 12:12 pm

The kitchen remodel continues! As I press on to cook without much of a kitchen and begin to battle stifling hot temperatures this week with millions of other mid-westerners, slow cooker recipes are becoming my best friends. They don’t heat up the kitchen (or basement, in my case) and require little to no prep work or dirtying of dishes.

Last week I made this super easy shredded salsa chicken for salads. It would be great in tacos as well, or served over quinoa with some shredded lettuce, chopped tomatoes, and diced avocado on top. Chicken thighs stay moist and tender during the long cooking process.


Slow Cooking Know-How

If you’re looking for more creative uses for your slow cooker, you must visit Stephanie O’dea’s website and check out her two books, Make It Fast, Cook It Slow and More Make It Fast, Cook It Slow. I had the privelege of meeting Stephanie at the Gluten & Allergen-Free Expo earlier this spring and watched her demonstrate a few tasty crockpot recipes. This gal knows her stuff when it comes to slow cooking! And she also just wrote a new book that will be released very soon, Totally Together, which I’m hearing rave reviews about. Needless to say, it’s high on my “must buy” list! (You can preorder on Amazon.)


A Few Recommendations

With the slower pace of summer, I’ve had a chance to do a bit more reading lately and have come across some great blog posts lately that I thought I’d share with you.

  • Amy from Simply Sugar & Gluten-Free has an informative post up about coconut palm sugar, a sweetener that’s becoming much more popular in natural foods cooking these days. It’s a must-read for anyone interested in using the ingredient.
  • Jenn from Jenn Cuisine recently posted her tips for building an image when it comes to food photography. Her points are excellent, and (as always) her images are beautiful!
  • For anyone interested in growing their Twitter following, check out this interview (by Diane Jacob) with Andie Mitchell, a woman with mad social media skills!


Shredded Salsa Chicken

Serves 4

6 boneless, skinless chicken thighs (about 1 1/2 pounds), preferably organic

1/2 cup salsa

1 teaspoon ground cumin

1 teaspoon chili powder

1/2 teaspoon granulated garlic powder

1/2 teaspoon sea salt

Combine all of the ingredients in the bottom of a large (4- to 6-quart) slow cooker, being sure to distribute the spices evenly over the chicken. Cover and cook on high for 4 hours, or on low for 8 hours.

Shredded up the chicken with 2 forks and serve.

Jazz it up: Stir finely chopped flat-leaf parsley or cilantro into the cooked chicken along with a few squirts of fresh lime juice.

Find more healthy summertime recipes at this week’s edition of Slightly Indulgent Tuesday.


  1. I make a slow cooker chicken that’s very similar. I love your unique twist, as always! Hang in there. Being without a kitchen is torturous!!

  2. Oh, this sounds sooo good! I bet it’s awesome in a salad!!

  3. Yvonne Fulciniti said on May 5, 2015 at 2:24 pm

    Have made this countless time (in a 8 quart pot on the stove…cooking on low-med for 3-4 hours.) It’s fantastic.

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