- 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. Coarsley shred chicken with a fork.
TIP: Serve over a bed of whole wheat pasta, quinoa, brown rice, or shred and eat on buns or make as tacos or burritos.