• 1-2 pounds organic chicken breast (trim the fat)
• ½ jar fresh salsa
• cumin, salt, pepper
• 1 jar roasted peppers (optional)
• 1 seeded/diced jalepeno (optional)


1. Place ingredients into crockpot
2. Cook on high for 6-8 hours
3. Shred chicken with a fork
4. Optional: add ½ can black beans, top with avocado (not included in nutrition facts)
The best part about this recipe is that it is VERY flexible! Remove the salsa, add any spices you would like, add chicken broth for less-dry chicken, add Frank’s Buffalo sauce for a spicy option, add onions and peppers for fajita-filling. You can make it your own and then use it on top of salads, in quesadillas, for light chicken salad, to make soup… the options are endless. This is a staple in our house.