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Simple Ingredients, Loads of Flavor
Just because a dish is easy to make, doesn’t mean you should have to forfeit flavor… which is exactly what this savory Pull-Apart Chicken is here to prove.
Whether you’re looking for a healthy dinner idea, an easy family dinner, or a meal prep dish that will taste amazing for days to follow – this chicken is the perfect meal that uses only a few simple ingredients (you likely already have most or all of these things in your fridge!).
What makes this recipe work so well is the salsa base that is used to simmer the chicken in. Because this recipe uses a low-and-slow cooking method, the salsa has time to infuse the chicken with its flavor.
A Versatile Way to Make Chicken
One of my favorite things about this dish is its versatility! My favorite way to prepare this pulled chicken is by putting it in a bowl with whole grain rice, lettuce, and beans, cheese, guacamole, and sour cream – it makes a wonderful and hearty dinner! It can also be used to make savory burritos, flavorful tacos, cheesy quesadillas, and protein-packed nachos.
Because this pulled chicken can be used for so many different things, it’s perfect to meal prep at the beginning of the week to use in various recipes throughout so that you don’t have to eat the same things day after day!
How to Make Salsa Pulled Chicken
This recipe can be made using a large pot, dutch oven, or slow cooker.
Brining your chicken: This step is optional, but to add major flavor to your chicken and keep it from getting dry, I recommend brining it in a saltwater bath for at least an hour, or overnight if possible before using it. To brine your chicken, dissolve 4 tablespoons of salt in 6-8 cups of water and let it come to at least room temperature, then add your chicken in and cover it. Let it rest in the fridge until it’s time to cook with it.
Prepare your ingredients: Before you get cooking, I recommend preparing your spices and dicing up your onion as things move pretty fast with this recipe in the beginning.
Season and cook your onions: Add olive oil to your Dutch oven over medium heat and then add in your diced onions, salt, pepper, and paprika. Stir occasionally until your onions are soft and browned (5-7 minutes), and then set them aside in a bowl, leaving your seasonings in the pot.
Cook your chicken: Add additional olive oil into the dutch oven that your onions cooked in and place your chicken in the pan, browning each side (about 3-5 minutes on each side).
Combine and simmer ingredients: Once your chicken has browned on each side, add your onions back into your Dutch oven along with your water and salsa and stir to combine everything. Place your burner on low heat and put the lid on top. Allow this to simmer for 1.5 to 2 hours
Pull apart your chicken: After having simmered for a couple of hours, your chicken should be cooked all the way through – to test this, pull a piece of your chicken out and cut into it to make sure it’s completely cooked (no longer translucent). Next, grab two forks and use one to hold your chicken while pulling apart the chicken with the other. You can either shred your chicken in the Dutch oven or place it on a separate plate to do so.
Use your chicken: Once you’ve pulled all of your chicken, let it sit in the salsa simmer until it’s ready to be served or added to whatever dish you’ll be using it for. Enjoy!
Ingredients:
- Extra Virgin Olive Oil
- Large White Onion
- Chicken Breasts
- Salt
- Pepper
- Paprika
- Water
- Salsa of choice (I like to use a mild red salsa)
Full Recipe:
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Easy Salsa Pulled Chicken
- Total Time: 2.5 hours
- Yield: 8 servings 1x
Description
My Easy Salsa Pulled Chicken is the perfect dinner to make for a group of people or to prepare as a high-protein meal prep for the week!
Ingredients
- 1–2 tbsp extra virgin olive oil
- 1/2 large onion (diced)
- 4 large chicken breasts
- 1 tsp salt
- 1 tsp pepper
- 1 tbsp paprika
- 1 c water
- 1 1/2 c salsa of choice (I like to use a mild red salsa)
Instructions
- Prepare Ingredients: Dice your onion and measure out your spices in advance to keep the process smooth.
- Cook Onions: Heat olive oil in a Dutch oven over medium heat. Add diced onions, salt, pepper, and paprika. Cook, stirring occasionally, until onions are soft and browned, about 5-7 minutes. Transfer onions to a bowl, leaving seasonings in the pot.
- Cook Chicken: Add more olive oil to the Dutch oven. Place chicken in the pan and brown each side, about 3-5 minutes per side.
- Combine and Simmer: Return the onions to the pot. Add water and salsa, stirring to combine. Cover and simmer on low heat for 1.5 to 2 hours.
- Shred Chicken: Check that the chicken is fully cooked (no longer translucent). Use two forks to shred the chicken in the Dutch oven or transfer it to a plate to shred.
- Finish and Serve: Let the shredded chicken sit in the salsa until ready to serve or use in your chosen dish.
- Prep Time: .5 hours
- Cook Time: 2 hours