Most of the time, I think of using my crock pot during the winter. It's super handy for soups and makes the house seem all warm and homey with the fragrances of comfort food cooking all day.
However, I find that I appreciate my crock pot more during the busy-ness of springtime.
My sister-in-law Katie is the inspiration for this chicken dish. She fixed it for us once, and we all loved it! It's so easy, tastes delicious, and you can personalize the dish to your family's liking.
Two large chicken breasts (four halves or more for a crowd)
1 jar salsa (this is the perfect time to use up the salsa that wasn't your favorite!)
Cumin or Taco Seasoning
Corn Tortillas or Taco Shells
Sour Cream or Greek yogurt
Combine chicken and salsa in crock pot. Cook on high 4-6 hours or on low for 8 hours. Shred chicken and beans and corn, if desired. Season to taste. I added a little cumin. Taco seasoning could also be added.
If using fresh corn tortillas, crisp up in oven. Top with chicken mixture, lettuce, and a little Greek yogurt.