Gabby is always intrigued when
I use the slow cooker and loves to peek in and see what ingredients I am
placing in there to start. She
also likes tasting the end results and is quite impressed that, if done the
right way, the “set it and forget it” crock pot cooking motto really rings true
and works. We haven’t made a whole
lot of main dishes together yet so I thought doing a basic recipe using the
slow cooker would be a fun way to start.
Gabby loves tacos AND I have
been wanting to develop a simple salsa chicken recipe so it seemed like the
perfect thing to create together.
All we had to do was throw
in a few pounds of chicken breast, our favorite mild jarred salsa and a couple
of yummy spices and it all came together deliciously. In just a few hours we had flavorful and moist shredded
chicken to use in tacos, on salad, in sandwiches or even in omelets and it was
so easy to make!
Ingredients:
3 pounds chicken breasts
32 ounces jarred salsa ( we
just used two 16 ounce jars of Sprout’s mild brand)
1/2 cup low sodium chicken or
vegetable broth
1-2 teaspoons ground cumin
½ teaspoon smoked paprika
salt and pepper to taste
Directions:
Add all the ingredients to
large slow cooker and cook on low for 4.5 hours. Break up chicken with fork to
shred it and then cook for another 30 minutes.
Makes 10 cups, 10 servings
Serving size 1 cup Calories 190
Protein 29 g Carb 9 g Fiber 0 g Sugars 3 g
Fat 3.5 g Saturated fat 1 g Sodium 540 mg
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