Crockpot Salsa Chicken

Crockpot Salsa Chicken is the easiest thing EVER and it's super versatile. It was a huge staple for me when I was doing Weight Watchers because it's only 3 points per chicken breast. Even though I don't "follow" WW as closely as I should, I still make it often because my kids like it. You can eat it right out of the crockpot with any type of side.

Or, you can chop up and serve with your favorite salad fixings.

Or, you can add a can of 98% fat free Cream of Chicken soup and make a gravy type topping to put on pasta or rice, although the color isn't all that appetizing.

Or, you can shred the chicken and put it on hoagie buns, melt some cheese on top in the broiler for a yummy sandwich.

Or, you can shred it and make Chicken Barley Chili.

Or, you can shred it and use it to make quesadillas.

Or, you can shred it and use for a base for the Tex Mex Burritos that I made in January.

Or, you can shred and add 1 C frozen corn, a can of black beans, heat for another hour and use it for easy tacos.

That's just a few of the ways I use it.

What you'll need
Package of Boneless Chicken Breast
1 C Salsa ~ I use thick and chunky
1/2 C Water
1 Chicken Bouillon Cube

Put water and bouillon cube in crock pot. Put your chicken in, season with pepper, garlic and a light sprinkle of salt. Top with Salsa. Cover and crock for 4-6 hours on low~I typically use frozen chicken breast to get the most time out of it.

This is what it looks like shredded and ready for whatever you choose. You can freeze in ziplocs at this point and defrost as needed.