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Rinse and dry the chicken breasts, season with salt and pepper on both sides.
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Put the chicken breasts in the crock pot, add enough salsa to cover the chicken completely. Cook on high 3-4 hours, or low 6-8 hours.
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Once chicken is cooked, remove from crock pot and shred. Pour another 1/4 cup or so of fresh salsa over the chicken, along with cumin, garlic powder, chili powder, and salt and pepper to taste.
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To Freeze: Add 1 can of black or pinto beans, 1 can of corn, and 1 can of diced tomatoes. Stir into the chicken and freeze. See my freezer tips page for some information on how to optimize your meal for freezing.
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To Eat: When you're ready to eat, thaw the meal overnight and serve any style (salad, rice, burrito, taco, nacho, etc) with your favorite Mexican toppings, including cheese, avocado, sour cream, and more salsa. Enjoy!