|Image thanks to Freezer Meals for Us|
4 boneless, skinless chicken thighs (or 2 boneless, skinless chicken breasts)
2 cups (or 16 fluid oz) salsa
1 small can chopped green chiles (optional)
1. Spray the inside of your slow cooker with non-stick cooking spray.
2. Place chicken in slow cooker, and top with salsa. Cover, and cook on high for about 4 hours (or on low for 8-10). Note: if you're using chicken breasts, rather than thighs, they may take slightly longer to cook.
3. Remove lid, shred chicken, and return to slow cooker. Mix shredded chicken and salsa until well-combined. Taste test. If it's not spicy enough for you, add the can of chopped green chiles now. I haven't tried cooking the chiles with the chicken yet, but if any of you out there give it a go, let me know how it turns out.
4. Serve over rice or with cilantro lime rice. It would also be amazing wrapped in a tortilla with some sour cream and cheese. Yum.