Crock Pot Shredded Salsa Chicken

I am on a shredded chicken kick at the moment. Shredded chicken on a tortilla, on top of a salad, or fork piles of it on its own (yep). It is so dang tasty!

Since I typically try and stay away from starches at nighttime, I loaded my shredded chicken on a yummy Mexican style salad, while my man enjoyed his in burrito form. Two of them, for that matter (darn guys like him and their fast metabolism).

Oh, and guys (and gals)- upgrade those tortillas! You CAN still have your "heartier" meals. You just have to make slight adjustments. I love brown rice tortillas or the Ezekiel spelt ones (if you are not gluten free). Please toss out those flour ones!

Unless you are in Costa Rica and they were fresh out of the oven (sigh....).

Shoot, we are still in America.

Okay, get your veggies prepped and let's make some yummy food!

Crock Pot Shredded Salsa Chicken (the easiest recipe ever)
serves 4-5

3 boneless, skinless organic chicken breast
2 C. of your favorite salsa

Directions:

Turn your crock pot on low and place chicken breasts and salsa inside with the cover on.

Cook for 4.5 hours

Take chicken out of the crock pot and shred on a cutting board using a fork. Once shredded, place chicken back in the crock pot with the salsa to coat the chicken. Once mixed together your chicken is ready to go!