CROCK POT SALSA CHICKEN – 0 POINTS

Ingredients:

• 1.5 to 2 pounds boneless, skinless chicken breasts
• 1 cup salsa (use your preferred level of spiciness)
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish, optional)
• Lime wedges (for serving, optional)

Instructions:

1. Prepare Chicken:
   • Place the chicken breasts in the slow cooker.
2. Season Chicken:
   • In a small bowl, mix together the salsa, ground cumin, chili powder, garlic powder, onion powder, salt, and pepper. Pour this mixture over the chicken, making sure the chicken is well coated with the salsa mixture.
3. Cook in Slow Cooker:
   • Cover the slow cooker and cook on low for 4-6 hours or until the chicken is tender and easily shreds with a fork.
4. Shred Chicken:
   • Once cooked, use two forks to shred the chicken directly in the slow cooker. Stir the shredded chicken to ensure it absorbs the flavorful sauce.
5. Garnish and Serve:
   • Optionally, garnish with fresh cilantro and serve with lime wedges for a burst of citrus flavor.
6. Serve:
   • Serve the salsa chicken over cauliflower rice, regular rice, in tacos, on salads, or any way you prefer.