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Makes 6 servings ∙ Source MSU Softball Player, Taylor S.
Combine salsa, Rotel and spices. Placed chicken in crock pot and cover with salsa mixture. Spoon salsa over chicken to make sure it’s all coated. Cover and cook on low for 6 hours. Remove chicken from crock pot and shred, add about 1-2 cups salsa mixture back to the shredded chicken to add flavor and moisture.
Note: The spices and flavor intensifies as the chicken cooks all day. I’d recommend using mild salsa, as the flavors can get very HOT!
Use the chicken is a variety of ways:
1. Mexican gumbo….layer rice, black beans, corn salsa, chicken, cheese.
2. Quesadillas
3. Tacos
4. Nachos
5. Leave chicken breasts whole (do not shred) covered salsa as a sauce and serve with Spanish rice.
This recipe was given to me by an MSU athlete who said, “This is the only recipe I can make and the chicken is delicious!” She was right, it’s easy and versatile. And, as a bonus, it is low-fat and low-calorie.