Crunchy Salty Sweet

After what some may consider an excessive amount of sugar that has been shared with you guys lately, I wanted to redeem myself by sharing a delicious and healthy dinner idea.

The crock-pot is essential for hearty soups and stews in the winter time, but it’s also totally necessary with the recent summertime heat. Anything I can do to avoid turning on the oven or stove is basically a savior.

I’ve seen tons of pins on Pinterest that combine salsa and chicken for a simple 2 ingredient meal, and this recipe takes that combo and goes one step further.

In a slow cooker, pour in jar of salsa. I ended up doing half a jar of hot salsa and half a jar of tequila lime salsa, which was delicious. You can use whatever you like.

Add in the chicken, black beans, green chiles, jalapeño, lime juice, cumin, salt, and pepper. Mix together.

Place the slow cooker on low for 4-6 hours, or until the chicken is fully cooked.

Once the chicken is cooked, use forks to shred the chicken.

Add in greek yogurt (or sour cream), and mix to combine.

Serve over brown rice, and top with diced avocado.

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Makes: 8 servings

Prep: 10 minutes, Cook: 4-6 hours (inactive), Total: about 6 hours (mostly inactive)

• 1 jar salsa
• 2 lbs chicken breast
• 1 can black beans
• 1 jar green chiles
• 1 jalapeno, diced
• juice of 1 lime
• 1 teaspoon cumin
• 1 teaspoon fine sea salt
• 1/2 teaspoon black pepper
• 1/2 cup 2% greek yogurt (or sour cream)
• brown rice, for serving
• diced avocado, for serving

In a slow cooker, pour in jar of salsa. I ended up doing half a jar of hot salsa and half a jar of tequila lime salsa, which was delicious. You can use whatever you like.

Add in the chicken, black beans, green chiles, jalapeño, lime juice, cumin, salt, and pepper. Mix together.

Place the slow cooker on low for 4-6 hours, or until the chicken is fully cooked.

Once the chicken is cooked, use forks to shred the chicken.

Add in greek yogurt (or sour cream), and mix to combine.

Serve over brown rice, and top with diced avocado.