Crock Pot Salsa Chicken

This recipe is what I call a 'dump' recipe. You literally dump all the ingredients into the crock pot and walk away. It can't get much easier than that. Use this shredded chicken as a topper for a baked potato, a stuffing for enchiladas or tacos, over rice, as a nacho topping, or just by itself as a protein main. Whatever suits you fancy. :)

INGREDIENTS:

• 1 Jar Salsa (I prefer Medium... just make sure to read the ingredients if you aren't making it yourself)
• 1-2 C shredded or matchstick carrots
• 3 lbs Chicken breast meat

PROCEDURE:

1. Add salsa, carrots and chicken to the crock pot.
2. Cook 7-8 hours on low or 5-6 on high.
3. Shred chicken with two forks and allow to cook for a few minutes before serving.
4. If you eat dairy there are a few options for a creamy and/or creamy shredded chicken option:
   1. Add 8 oz cream cheese into the crock pot for about half an hour after shredding the chicken for a creamier and slightly tangy version of this meal.
   2. Add 1-2 C shredded Cheddar or Monterrey Jack cheese about 15-30 minutes before serving, after shredding.

NOTE: For a more tangy meal option sub salsa verde for the medium salsa I listed. With the cream cheese it is a great enchilada stuffer and always a crowd pleaser!