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- 6 chicken breasts or thighs
- 1 jar salsa (24 to 36 oz.)
- 1 medium onion, sliced
- Salt and pepper to taste
- Jalapeño, if desired
- 6 cups broccoli
Add all of the ingredients except for the broccoli to a slow cooker.
Set the slow cooker to higher for three to four hours, or low for six to seven hours, cooking until the chicken shreds easily with a fork
Right before you're ready to eat, steam the broccoli.
Shred the chicken with tongs and serve over the steamed broccoli.
Servings Per Container
Amount Per Serving
% Daily Value*
16%Total Fat 10g
4%Total Carbohydrates 11g
12%Dietary Fiber 3g
* Percent Daily Values are based on a 2000 calorie diet.
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You could make this flavorful Hawaiian-inspired dish in a slow cooker, but my pressure-cooker version will get you a giant pile of smoky, fork-tender pork in a fraction of the time. It’s delicious as is — or you can crisp it up and make carnitas, add it to a frittata, or make tacos with it.