Prepare crock pot with cooking spray.
Cook rice.. salt and pepper. Optional to add cheese and
cilantro. Fluff with a fork when done cooking and set aside.
Cut chicken breasts in half, lying on bottom of crock pot. Salt
and pepper the meat.
Cover the chicken with salsa. Place the lid on crock pot and
cook on High for 3-4 hours.
Shred the chicken with a fork right in the crock pot. The juices
will absorb into the meat.
Serve on brown rice.
You can use this for any Mexican dish... i.e.; burritos,
enchiladas, tacos.
Optional to freeze in ziploc bags up to 3 months.
Originally Submitted
1/23/2015
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