Every Day Chicken Breast

This is my go-to chicken recipe when I want to make a big batch of protein to use for multiple meals, or if I'm trying to just keep my menu simple for the week.  I like to eat this chicken warm and topped with guacamole or add the leftovers to a salad. I make a huge batch and freeze some to have on hand for busy nights so all I need to do is thaw and serve. I cook this chicken one of two ways: in the slow cooker or in my Instant Pot. The preparation is same for both and I'll include instructions for both options.


  • 3 lbs. boneless, skinless chicken breast
  • 2 jars Salsa Verde {I like the kind from Trader Joe's}


  1. Place the chicken breasts in the bottom of the slow cooker and top with salsa.
  2. Set on LOW for 6 hours.
  3. Shred chicken with two forks.
  4. Serve! If you're following a meal plan, weight and measure your portion size so you know you're getting the right amount. 4 - 6 oz is a recommended starting point for women; 6 - 8 oz is a recommended starting point for men.
  5. Once the chicken has cooled, store in pre-determined portion sizes for easy grab-and-go meals.

For Instant Pot: Same directions as above, simply push the "Poultry" button on your Instant Pot. Stand back and let it do it's thing!