Salsa Chicken

INGREDIENTS:

  • 2 (14-ounce) cans fire-roasted tomatoes, drained if you like a thicker salsa
  • 3 cloves garlic, peeled
  • 1 (4-ounce) can diced green chiles
  • 1 cup diced white onion
  • 1 jalapeno, stem removed (and seeded, if you want less heat)
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1 teaspoon sugar (optional)
  • 1/4 teaspoon black pepper
  • 4 boneless, skinless chicken breasts (about 2 lbs total)*
  • 2 cups salsa (ingredients above)
  • salt and pepper

Instructions

  1. Place chicken breasts in a slow cooker and cover with salsa. Toss until the chicken is covered.
  2. Cover and cook on high for 4 hours (or low for 6-8 hours), or until the chicken shreds easily with a fork. Shred the chicken in the slow cooker and toss with the remaining salsa and juices until well-mixed. Voila!

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