I've been such a slacker and have been seriously neglecting my blog - sorry! I'm in the middle of finishing up college and studying for an insurance license, so that has been consuming pretty much ALL of my time. But on the bright side, I will soon be up in Vermont with J (hellllo June!), employed, and living the dream!
I spent all of this cold, gray Saturday at my desk studying (boo) but on the bright side, I had a delicious dinner cooking all day in the Crock Pot :) Cooking meat in the slow cooker is so amazing because it has hours to soak up all of the juices and it comes out so incredibly tender and juicy.
(SHREDDED) SALSA CHICKEN
2 lb Chicken Breasts
1 bottle (16-24oz) Medium Salsa
1 can Diced Green Chiles
2 cloves garlic, minced
Mix together salsa, green chiles, and garlic in the slow cooker.
Place chicken breasts in the Crock Pot. Make sure they are evenly distributed and completely covered by the salsa.
Cook on LOW 7-8 hours.
When it's done, you'll probably want to take out some of the liquid, but make sure you save some of it because you may want to put some back in after you shred it.
And then shred it (if you want)...
As you can see in the picture on the right, all of the liquid suddenly seems to vanish. Thankfully, you read my sentence above (about saving some liquid, which is probably full of chiles and other flavorful things). You can put in some more salsa juice so it is juicy to your liking :)
I bought some whole wheat tortillas to wrap the chicken in (can't get away from my obsession with Mexican food), or you can eat it with rice, veggies, or just plain!
You can garnish it with whatever "taco" toppings you like... shredded lettuce, tomatoes, salsa, jalapenos, avocados, onions, cheese (just giving you some ideas).
I hope you enjoy it! It's deliciously "melt-in-your-mouth" juicy, cheap & easy to make!