Salsa Poached Chicken


Preparation5 minutes
Cook time45 minutes
ServingsServes 4 to 6


  • 2 lb of Thick Cut Chicken Breast
  • 1-1/2 cups of Restaurant Style Salsa
  • 1 Tbsp of Olive Oil
  • 1 cup of Water


    1) In a saucepan big enough to hold the chicken somewhat tightly, add the water, salsa and oil and bring to a boil.

    2) Add the chicken to the boiling mixture, cover the pot with a lid, reduce the heat to low and simmer for about 45 minutes or until the chicken is tender and falling apart when poked with a fork.

    3) Shred the chicken, place it in a container, drizzle some of the broth over it to keep it moist then once it has cooled completely, cover with a lid and store in the fridge for up to 5 days.

    NOTE: Keep the flavorful broth to make a quick soup or to cook some rice in.

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