Crock Pot Salsa Chicken

The makings of the easiest (and cleanest) taco Tuesday ever! 

Crockpot Salsa Chicken

INGREDIENTS (Serves 4-5):

  • 4 organic boneless, skinless chicken breasts
  • 1 jar of your favorite salsa (I've been using Sprouts Kale + Veggie salsa lately)
  • 1 head of butter lettuce (or tortillas if you're not making this low carb)
  • 1-2 ripe avocados 
  • 1/4 c diced red onion
  • 1 lime
  • 1 bunch cilantro
  • 2 ripe tomatoes 
  • cumin and chili powder 

INSTRUCTIONS:

  • Place chicken breasts in the bottom of a crock pot and top with 1 tsp each of cumin and chili powder. Add jar of salsa and cook on low for 8 hours. 
  • Once chicken is done, open crock pot and shred chicken using 2 forks. 
  • Prepare toppings: dice onion and tomato, chop fresh cilantro, slice up 1-2 avos and slice lime into wedges for squeezing. 
  • If using butter lettuce, separate and wash leaves. Pat to dry. 
  • Fill lettuce leaves or tortillas with a scoop of shredded salsa chicken and top with onion, tomato, cilantro, avocado and fresh lime juice. ENJOY!