Place chicken in the slow cooker, and pour the salsa on top.
Cook on low for 6-8 hours or high for 4 hours.
Take the chicken breasts out of the crock-pot, place them on a plate, and use two forks to shred the chicken meat.
Place the shredded chicken back in the slow cooker, and stir back into the salsa. Serve with tongs or a slotted spoon.
And, the big trick to getting lots of flavor in the dish is to use a couple of different salsas here. My recipe calls for 2 (16 ounce) jars of store-bought salsa or 4 cups of homemade. I love to use one mild and one medium chipotle flavor salsa. Or, one chunky medium and one smooth hot. Mix them up.Want to try making this dish in the Instant Pot or electric pressure cooker? Just add ¼ cup of water to the insert along with the chicken and salsa so you don’t get a “Burn” message. Cover and secure the lid on the pressure cooker, and cook on high pressure for 15 minutes, then natural release for 5 minutes.