The best part of this recipe is that it doesn't require too many ingredients and they are all considered "clean" eating. I put this in the slow cooker in the morning and went off to go shopping with my boys on this busy spring break day. To keep down on the calories, I put the chicken into lettuce cups. I topped with a little pineapple mango salsa and a little cheese. Easy dinner on the table!
Ingredients:
- 15 oz can tomato sauce
- 4 oz can diced green chiles OR seeded & deveined fresh jalapeños, chopped
- 1 tbsp cumin
- 1 tbsp onion powder
- 1 tsp salt
- 1 tsp black pepper, ground
- 2 lbs chicken breasts, boneless & skinless
- 1 tbsp cornstarch (optional)
- 1 head of butter or iceberg lettuce, separated into leaves
Directions:
1. Add ingredients through black pepper to a large crock pot and stir to combine. Dunk chicken in the sauce making sure it’s somewhat covered. Cover with the lid and cook on Low for 6 hours or on High for 3 hours. Remove chicken on a platter and whisk cornstarch (optional) in the sauce. Shred chicken into strands using two forks, return to the crock pot and stir.
2. To serve, put 1/2 cup chicken into a lettuce cup, top with 1/4 cup salsa and some cheese.
3. Enjoy a yummy dinner.
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