Mexicali Chicken

Mexicali Chicken

Bored of ground turkey tacos???  Give this shredded chicken a try and it will not disappoint!! Crockpot cooking is my favorite in the winter months. Inspired by my good friend and fellow challenger, JoAnna, I set this chicken to cook, ran my errands for the afternoon and came home to a savory Mexican-inspired chicken dish. I recommend serving over my Cilantro-Lime Cauliflower Couscous or have it for meal 5 on your salad with some salsa! you will NOT be disappointed!!!

INGREDIENTS:

2 pounds boneless skinless chicken breasts

1 cup Organic Low Sodium Salsa

1 cup water

2 tbsp cumin

1 tbsp paprika

1 tbsp onion powder

1 tbsp garlic powder

(Optional) 1 jalapeno (with or without seeds for spice)

DIRECTIONS:

1. Clean chicken breasts by removing all excess fat pieces

2. Add chicken to bottom of crockpot

3. Add salsa, water and dry ingredients on top of chicken and mix well

4. Let sit BEFORE turning crockpot on for 30 minutes

5. Cook on low for about 4 hours (because you are using just chicken breast, you shouldn't need any longer than this even on low).

6. Using tongs and a fork, shred chicken, and add back into remaining juice.

Serve over cilantro-lime cauliflower couscous or on top of a salad!

Makes 5 servings