When my dear friend Julia a.k.a. @ask_mamamoe from AskMamaMOE.com shared with me how much her family enjoyed this recipe and how EASY it was to prepare, I got it into my head hat I just HAD to try it. I prepared it for dinner tonight for the first time and it was SO EASY that I just HAD to get to the computer and share it as a blog post ASAP!!!!

INGREDIENTS:

Chicken:

• 4-5 boneless, skinless chicken breasts
• jar of salsa (500-650 ml)

‘Trimmings’ (to serve with):

• your favourite tortillas ( corn, flour, whole wheat, any size…you decide!)
• corn niblets
• black beans
• guacamole
• shredded cheese ( in our case we used vegan cheese as it is not kosher to combine milk and meat together)

METHOD:

• Place chicken breasts into slow cooker
• Pour salsa over the chicken
• Cook on high for 4 hours (or low for 8 hours)
• When cooked, shred / pull apart using two forks
• Stir the shredded chicken into the sauce
• Serve with the ‘trimmings’ of your choice ( suggestions above)
• Can be enjoyed served over rice with trimmings (toppings) or rolled into a tortilla with trimmings to form an enchilada
• Another idea:
  • Fill tortillas as desired
  • Roll into enchiladas
  • Top with cheese and bake until melted

ENJOY!

Tanya