This super easy recipe came from my sister, Lauren.
Chipotle Chicken
2 lbs boneless, skinless, chicken breast (no need to thaw if frozen)
1 16-0z jar chipotle salsa
Rice (optional - I like Saffron best)
Tortillas/taco shells (optional)
Shredded cheese (I like mexican blend or cheddar-jack)
Sour cream
various toppings (guac, tomatoes, etc)
1. Place chicken and salsa in a crockpot and cook on Low for 6 hours
2. Shred chicken
3. Serve as nachos, tacos, or over rice
4. Top with shredded cheese, sour cream, guacamole, whatever!
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