4 boneless, skinless chicken breasts
2 cups of your favorite sugar-free salsa
Salt and pepper to taste
Place chicken breasts in a slow cooker and cover with salsa. Toss until the chicken is covered. Cover and cook on high for 4 hours (or low for 6-8 hours), or until the chicken shreds easily with a fork. Shred the chicken in the slow cooker and toss with the remaining salsa and juices until well-mixed. Serve immediately, or refrigerate in an airtight container for up to 5 days. (This chicken also freezes well.)
Serve over a bed of brown and/or wild rice, or serve on a bed of greens.