Slow Cooked Tex Mex ChickenServes 6 and makes great reheated left overs for the rest of the week.
1 large jar of your favorite spicy salsa
1 diced onion (optional)
2 diced green bell peppers (optional)
Optional: 1 tsp of cumin and smoked paprika / chipotle
Step 1: Place all ingredients in a crock pot on low
Step 2: Cook for up to 12 hours until chicken is ready to be pulled apart, pour off extra liquids and shred with fork.
Variations:I have just discovered some easy variations. You will add these in at the step where you pour off the extra liquid (it can get too soupy for my preference sometimes!)....
- a can of red or green enchilada sauce
- a jar of salsa verde.
These are two that I have tried and liked:
Nutrition Stats:Per approx 4 oz serving
- Calories: 147
- Carbs: 2g
- Fat: 3g
- Protein: 26g
Oh and my photoshoot on Thursday went pretty well. Here is a sneak peek of the only pictures that I have gotten to see so far!