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Place your chicken in the slow cooker, legs up for the whole chicken. I never rinse mine, as the bacteria is killed upon cooking.
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Combine salsa with olive oil, garlic and seasoning in a small bowl if you are using the additional ingredients.
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Rub or spoon on salsa mixture.
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Cook on low 6-8 hours, or on high for 4-5 hours or until the leg bones rotate with ease and the juices run clearly.
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Shred chicken.
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Top salad greens with chicken, vegetables, cheese, chips, or whatever healthy toppings you enjoy!