Slow Cooker Salsa Chicken

We survived day 2! It's amazing how when you're cutting out processed foods  and sugars they seem to jump out at you at the grocery store! It doesn't help that it's Halloween season and there's candy in every corner of every isle of every store. But day 2 came and went and we're on a roll.

Tuesday are always dedicated to tacos. We usually go to our favorite taqueria and order dinner to-go there. It's cheap and easy and always delicious; but it's easy to go overboard there. Every meal comes with refried beans and rice, which are both superb. They don't offer black beans, and everything is fried and greasy (and wonderful.) Plus, you have to get their home made chips! Not this week though!

I decided on another slow cooker recipe; salsa chicken: 2 ingredients + spices. Nothing easier than that. Pretty similar to my chile verde. You can use this chicken for tacos, enchiladas, salads, burritos, etc. We made taco salad burrito bowls, kind of like a Chipotle burrito bowl and salad mixed into one.

Ingredients:

Chicken:
2 large chicken breasts
2 cups favorite salsa (I used La Victoria)
1 tsp of each: paprika, cumin, coriander, chili powder, cayenne pepper, garlic powder, onion powder, salt, pepper.

Salad toppings (optional):
Brown rice (cooked in a rice cooker with chicken broth)
Salad greens ( I used butter lettuce and spinach)
Guacamole
Pico de gallo
corn kernels
black beans, rinsed and drained.

Directions:

1) Place chicken breasts in slow cooker. Sprinkle with the spices. Cover with the salsa. Set on LOW for 4-6 hours. If you're using more chicken breasts, the cook time will have to be adjusted.

2) Once the chicken is done, shred the chicken with 2 forks.

3) Serve and enjoy!