Set the chicken breasts in the slow cooker, then season them with the chili powder, garlic powder, and onion powder before spooning the salsa over the top. The chicken should be mostly covered so it cooks gently and stays moist.

Cover and cook on high for 2.5 hr or on low for 5 hr. By the end of the cooking time, the chicken should look opaque all the way through and feel very tender when pressed with a fork.

Check whether the chicken pulls apart easily; if it still feels firm, cover again and continue cooking for 30 minutes on high or 1 hour on low. It’s ready when the meat falls into shreds without much resistance.

Shred the chicken right in the slow cooker with two forks, then stir it back into the salsa and juices. You want every strand coated so the finished chicken stays saucy instead of dry.

Place the chicken in the Instant Pot and sprinkle the chili powder, garlic powder, and onion powder over it, then add the salsa. If your salsa is very thick, loosen it with a small splash of water so the pot comes to pressure more smoothly.

Seal the lid and cook on high pressure for 12 minutes. The chicken should be fully cooked and easy to pierce when the cycle ends.

Let the pressure release naturally for 5 minutes, then carefully release the rest. This short rest helps the meat stay juicier and keeps the sauce from splattering.

Shred the chicken directly in the pot and stir it into the sauce before serving. The mixture should look loose but well coated, with tender strands rather than chunky pieces.

Heat the oven to 400 °F and place the chicken in a covered baking dish, then season it and spread the salsa over the top. A snug 9x13-inch dish works well because it helps keep the chicken surrounded by moisture.

Bake until the chicken is cooked through and tender, about 25 to 35 minutes depending on thickness. Check the thickest part, and cook until the chicken reaches 165 °F.

Transfer the chicken to a plate or cutting board and shred it with two forks, then return it to the baking dish and toss it with the salsa. The meat should separate cleanly and soak up the sauce as you stir it back in.

If you want a thicker finish, bake the shredded chicken uncovered for a few more minutes. You’ll see the sauce tighten up slightly around the edges instead of looking soupy.

Put the chicken in a deep skillet or sauté pan, season it, and spoon the salsa over the top. Choose a pan with a lid so the chicken can steam gently while it simmers.

Cover and cook over medium-low heat until the chicken is cooked through and tender enough to shred, turning once if needed for even cooking. The salsa should bubble softly, not boil hard, so the chicken stays moist.

Check the thickest part for doneness, then remove the lid and shred the chicken right in the pan or on a plate. The meat should pull apart easily instead of tearing in thick, rubbery chunks.

Stir the shredded chicken back into the sauce and simmer uncovered for a few minutes if you want it thicker. The final mixture should be glossy and saucy, with less liquid pooling in the pan.