Instructions

• Place the 1 boneless, skinless chicken breast (about 6 ounces) in the bottom of a 2- or 3-quart slow cooker.
• Pour 1 cup chunky salsa (sugar-free) and 1/4 cup balsamic vinegar over the chicken, covering it as much as possible.
• Cover the slow cooker and cook on LOW for 6 hours or on HIGH for 4 hours, or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
• Using two forks, shred the cooked chicken in the slow cooker and stir the shredded chicken into the salsa–balsamic sauce until evenly coated.
• Serve immediately, or keep warm in the slow cooker until ready to serve.