Slow Cooker Mexican Chicken

I know it's Fat Tuesday and I should probably do something a little more Mardi Gras-esque, but you know what? There are people who do that a whole lot better than me like my friend over at msenplace.blogspot.com. You want creole style cooking? Head over there - she'll fix you right up. Or check out my BBQ Shrimp recipe here.

Or just make Mexican food. When I'm in doubt, it is what I do and it always works. Okay, not always. Sometimes Mr. Bell makes "the face" but you know, for most people it always works. What's not to love about Mexican food?

This chicken will work in just about any south of the border type of dish. I served it over black beans and rice. Did my children eat it, you ask? Um, well, sort of.... I told one little Bell it was barbecued chicken (he didn't touch the rice bean combo) and hand picked the black beans out of the other's rice because he said they looked like roly-poly bugs. Really, I would have thought that would make them more desirable to the littlest Bell - that kid has put some majorly disgusting stuff in his mouth. We'll leave it at that.

Slow Cooker Mexican Chicken
I think this recipe was on the back of a salsa jar.... Pace maybe?

4 boneless skinless chicken breasts
1 cup of jarred salsa (fresh doesn't work quite as well here)
1 pkg taco seasoning mix
juice of 1 lime and fresh cilantro for garnish

1. Combine all ingredients except lime juice in slow cooker.
2. Cook on low 6-8 hours.
3. Shred chicken with two forks, add lime.

Serve this over a salad, in a tortilla or eat it straight.  It's delicious!

Enjoy!

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