Recipe source.

Ingredients

• 1 (16-ounce) container refrigerated fresh tomato salsa, divided
• 2 pounds boneless, skinless chicken breast (3 to 4 breasts)
• Chopped fresh oregano leaves, for serving (optional)

Steps

1. Pour 1/2 of the salsa into the bottom of a 6-quart slow cooker. Nestle the chicken breasts into the salsa in a single layer. Pour the remaining half of the salsa over the top of the chicken.
2. Cover and cook on LOW for 2 to 3 hours, or HIGH for 1 to 2 hours. The chicken is done when an instant-read thermometer inserted into the thickest part of the breast reads 165°F.
3. Turn off the slow cooker and transfer chicken to a cutting board. Shred the chicken with 2 forks. Return the chicken to the slow cooker and toss with the salsa. Sprinkle with the fresh oregano if desired and serve.
4. Refrigerate leftovers in an airtight container for up to 3 days, or freeze for up to 3 months.