Salsa Chicken

Ingredients:

• about 4 boneless/skinless chicken breasts
• 1 packet seasoning ~ taco, fajita, whatever (I like fajita)
• 1 jar salsa ~ whatever brand you like.  Just don't use *restaurant style* it doesn't work as well as regular.  I like medium Old el Paso
• about 1 TBSP corn starch (this comes later)
• hot sauce

Always spray your slow cooker with cooking spray first!  Add chicken.  Sprinkle seasoning packet over the chicken.  Pour the entire jar of salsa on top.  *If you use less chicken, use less salsa (duh).  Cook on Low about 4-5 hours, depending on your slow cooker.  Rival brand Crock Pots tend to cook fast, 4 chicken breasts are usually done in less than 4 hours.  Whatever.  A meat thermometer is a Crocker Moms best friend. 
When the chicken is done, remove it and place in a large bowl (but don't turn the CP off).  Using 2 forks, shred the chicken and put aside.  In a small cup, add about one TBSP corn starch to about 1/4 cup cold water.  Stir well, then whisk this into the remaining salsa/chickenish liquid.  Mix well, and add the shredded chicken back in.  Add as much hot sauce as you like.  Mix well, again.  Let this heat back up (I told you not to turn the CP off) for a few minutes. 
And there you have it ~ Salsa Chiken a-la MJ.  We like to make quesadillas.  It's also great served over rice.  In a taco or burrito works too.  Put it over some nachos along with shredded cheese and bake ... yummy!

Salsa Chicken Quesadilla