My uncle asks for this spicy and tender dinner every game night. It only takes 3 ingredients and the meat practically melts in your mouth

This slow cooker 3-ingredient salsa chicken is the kind of no-fuss, big-flavor supper that keeps my uncle coming back every game night. He calls it his “melt-in-your-mouth chicken,” and he’s not wrong—the meat turns so tender you barely need a fork. The idea came from those busy harvest seasons here in the Midwest, when we needed something hearty, spicy, and hands-off that could sit warm on the counter while everyone wandered in from the fields or the TV room. With just chicken, salsa, and a little canned green chiles for extra kick, you get a pot full of juicy, shredded chicken in a red-orange sauce that’s perfect for piling into bowls, tortillas, or over rice.

Serve this salsa chicken spooned over hot white rice or buttered egg noodles, with a side of corn or green beans to keep that classic Midwestern table feel. It’s wonderful tucked into warm flour tortillas with a little shredded cheese and sour cream for game-night tacos. You can also ladle it into bowls with tortilla chips for scooping, or over a baked potato for a cozy, stick-to-your-ribs supper. A simple lettuce salad with ranch dressing balances the spicy, saucy chicken nicely.

Servings: 6

3 pounds boneless, skinless chicken breasts

Place the raw chicken breasts in an even layer on the bottom of a 5- to 6-quart slow cooker.

Pour the chunky tomato salsa evenly over the chicken, making sure all the pieces are well coated.

Add the entire can of diced green chiles, including the liquid, and gently stir just the top layer so the salsa and chiles are mixed together while the chicken stays mostly in place underneath.

Cover the slow cooker with the lid and cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours, until the chicken is very tender and easily pulls apart with a fork. Cooking low and slow will give you the most melt-in-your-mouth texture.

Once the chicken is cooked through and very soft, use two forks to shred it directly in the slow cooker. Pull the chicken apart into bite-sized shreds, mixing it into the salsa and green chiles as you go.

Stir well so the shredded chicken is fully combined with the chunky tomatoes and green chiles, creating a juicy red-orange sauce that coats every piece.

Taste and, if you like a stronger kick, stir in a spoonful or two of the cooking liquid from the bottom of the pot into the shredded chicken to deepen the flavor. Let the chicken sit on WARM for 10 to 15 minutes so it can soak up even more of the sauce.

Serve the spicy, tender shredded salsa chicken straight from the slow cooker, making sure to spoon plenty of the chunky tomato and green chile sauce over each portion.

For a milder version, use mild salsa and mild green chiles; you can always offer hot sauce at the table for those who like more heat. If you prefer dark meat, substitute boneless, skinless chicken thighs for extra richness and an even more forgiving, fall-apart texture. To make this more of a full one-pot meal, scatter a drained can of black beans and a drained can of corn over the chicken before adding the salsa and chiles (this adds ingredients, so it won’t be strictly 3-ingredient anymore, but it stretches the dish nicely). You can also use this shredded chicken as a filling for enchiladas or quesadillas: simply roll it in tortillas, top with a little extra salsa and cheese, and bake until bubbly. Leftovers keep well in the refrigerator for several days and freeze beautifully; portion into freezer bags, flatten them for easy stacking, and thaw for quick tacos, nachos, or rice bowls on busy nights. If your slow cooker tends to run hot, check the chicken a bit early to avoid drying it out—perfectly tender meat is the key to that “melts in your mouth” game-night dinner.