Slow Cooker Salsa Chicken

It has been wayyyyy too long since I've posted a recipe. 

In all honesty, Jason and I have been keeping it simple since July and just baked chicken and a vegetable most nights so, things haven't been as creative lately! 

But THIS! This is a good, easy (soooo incredibly easy), and tasty recipe. 

It comes from the "Paleo in 28" cookbook--which is full of all kinds of amazing recipes. 

This recipe is perfect for Jason and I because we can throw the ingredients in the crock pot before we leave for work and then, BOOM! Dinner is finished when we get home. 

So here it goes:

Slow Cooker Salsa Chicken

What you need:

2 pounds boneless chicken breasts

1 1/2 tablespoons cumin

1 1/2 tablespoons chili powder

1/4 teaspoon cayenne pepper

sea salt

freshly ground black pepper

2 cups salsa

(and then we also add:)

1 can black beans, drained

1 1/2 cups of quinoa
Diced jalapeños 

What you do:

Place the chicken in the bottom of a slow cooker (I've done it with the chicken frozen and thawed--either way). 

In a small bowl, stir together to cumin, chili powder, and cayenne pepper along with salt and pepper. 

Pour the seasoning mixture over the chicken. 

Pour the salsa over the chicken as well. 

Cook on low for 10 hours (or the original recipe says cook on high for 4 hours). 

When you are ready to eat, shred the chicken with two forks. Stir to coat the chicken with the salsa and serve. 

Then, Jason and I improvise after that and do the following:

Once the chicken is shredded, add in the black beans (don't forget to drain them).

Mix the black beans into the salsa chicken mixture. 

Put the lid back on and place on warm. 

We have found that we like to eat this over quinoa. 

Get you a bag of quinoa and cook it as the bag suggests (only takes about 15 minutes).

After that, enjoy the taste and ENJOY HOW EASY THIS WAS!