Taco night just got smarter. This sous vide salsa chicken is ultra-tender, packed with flavor, and nearly hands-off. Perfect for shredding on top of tacos, bowls, or nachos!
1. Set Your Sous Vide
Set your sous vide to 165°F (74°C), or try 150°F (65°C) for 2 hours. You can set it for up to 4 hours for even juicier chicken!
2. Bag It Up
Place chicken in a vacuum-sealed or zip-top freezer bag. Add the rotel tomatoes, and all of the seasonings directly into the bag. Once sealed, give it a few gentle shakes to distribute the spices.
3. Cook Sous Vide
Lower the sealed bag into your preheated water bath, and cook for 1.5 to 4 hours—we like the sweet spot at 2 hours for texture and flavor.
4. Shred & Serve
Remove the chicken from the bag, reserving some of the juicy cooking liquid. Shred with two forks, then stir in some of that liquid to keep it moist and flavorful.
Use it right away in tacos, burrito bowls, quesadillas, or salads.
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