This chicken was not only delicious, but SUPER easy to make! This should definitely make your meal plan on a week where you're going to be really busy and don't have time to fuss with anything. You can eat this chicken as is with some nice healthy sides (beans, rice, steamed veggies) or you can shred it and serve it in tacos, on nachos, in a gluten-free wrap like I did, or in quesadillas! Endless possibilities really!
This chicken is extremely versatile, which means it would be great to make a large quantity of it and freeze the leftovers for days you're too busy to even get something in the slow cooker.
I love my slow cooker. Have I mentioned this before?! It makes my "cooking" life a snap! Now, go dig out these ingredients and make this for tomorrow! (or today!)
3 lb. boneless skinless chicken
1 can (15.5 oz.) pinto beans, drained
16 oz. salsa (whatever kind you like)
1 Tbsp. lime juice
2 tsp. chili powder
Directions: Use a 3 Quart Slow Cooker for this recipe.
Place your chicken into the bottom of your slow cooker.
Pour the pinto beans over the top.
Mix together the salsa, lime juice and chili powder, then pour over the top.
Cook on LOW for 5 hours, or on HIGH for 2 hours.
Shred the chicken and then mix back in the juices or serve to your liking!