Salsa Chicken

Salsa Chicken - slow cooker recipe (Tekoa Garrett)

I sliced 3 boneless, skinless Chicken Breasts into 3 or 4 pieces, spread them out in the slow cooker, added a splash low sodium Chicken Broth and covered it with 4 oz low sodium, all natural Chipotle Salsa, then cooked it on LOW for about 3 hours, until the chicken was cooked and tender.

I shredded the chicken and added 1 can of no-sodium Black Beans (drained and rinsed) plus 1 tsp Smoked Paprika and 1 tsp Fiesta Lime Mrs Dash.

This Salsa Chicken is great to serve with Quinoa and Steamed Veggies, in a low-carb whole grain Tortilla with Baby Spinach, or cold on a large Spinach Salad.