Sorry, dear readers, I was so eager to stuff my face I forgot to take a picture.
- 2 large skinless, boneless chicken breasts, each cut into two pieces
- 1 large jar of medium salsa
- 3/4 jar garlic and olive oil canned tomatoes
- 2 cloves garlic, chopped
- 1/2 small onion, chopped into large chunks
- 1 green bell pepper, chopped into large chunks
- Taco seasoning, about 2 or 3 healthy shakes from a packet
Pour about half of the salsa and canned tomatoes into the bottom of the croc pot. Give a little stir to combine. Add the chicken breasts, so none are touching. Add in the pepper, onion and garlic, spreading out evenly in the pot. Cover the meat and veggies with the remainder of the salsa and tomatoes.
Cook on low heat for about 8 hours. Plug it in when you leave for work and it should be ready when you walk in the door.
If you're like me and commute to work or have long hours, it might get just a smidge over-done. I'm gone for 10 hours and when I got home the salsa had just started to condense and the peppers lost a little color. Otherwise, it still tasted great and the chicken fell right apart.
Serve with low fat sour cream, or plain Greek yogurt if desired.
Adapted from recipes.sparkpeople.com.
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