Crock-pot salsa chicken recipe
Makes 8 servings
- 2 lbs. of boneless, skinless chicken breast
- 2 cups of your favorite salsa
- 1 cup of Mexican blend cheese, shredded
In a crock-pot, place your chicken breast at the bottom. Pour your salsa over the chicken. Cook at high for 4-5 hours or on low for 7-8 hours.
When the chicken is done cooking, take the chicken out and place it on a cutting board and shred it. Place the shredded chicken back in the crock-pot and stir it all together with the salsa. Sprinkle the Mexican blend cheese over the chicken mixture.
This dish is tasty over a bed of whole grain rice. Enjoy!
Nutrition analysis per serving: 200 calories, 7 g fat, 29 g protein, 3 g carbohydrates, 370 mg sodium