Chicken Carnitas with Fiesta Sauce
By Trainer Sarah
1 Jar Salsa (10-12 oz)
3 Bell Peppers, Quartered
4 Cloves Garlic, Whole
1 Yellow Onion, Quartered
3 Tbs. Organic Salted Butter
2 Tbs. Taco Seasoning
½ tsp. Chipotle Pepper
1 lb. Raw Chicken Breast
1. Combine all ingredients in a crockpot and cook on low for 6-8 hours (really, that’s it!)
2. Take the chicken out of the crockpot, and shred on a cutting board with two forks
3. Carefully pour the remaining liquid from the slow cooker into a blender (or ladle with a slotted spoon if you prefer a thicker consistency) and blend until completely smooth. If desired, add ½ cup half n’ half to the mixture for a creamier sauce.
4. Serve shredded chicken with fiesta sauce along with these possible (ahem, delectable) additions: black beans, lettuce, jasmine rice, flour or corn tortilla, fresh herbs (basil or cilantro), corn, sour cream, cheese, or whatever you have around the house. I promise this recipe will not disappoint!!