I’m trying really hard to stand by my one word for 2015, and let “simple” permeate into my every day. In that quest, trying to eat more simple foods is sometimes not as easy as it sounds. If you’re trying to eat simply as well, it’s nice to let your slow cooker be your bestie on this journey . Good-for-you, delicious meals that don’t take hours to prep are possible, and are even better when they can magically appear overnight! This recipe is low carb, Paleo friendly, gluten free, and packs a healthy, spicy punch.  There are a lot of different takes on this chicken, but mine is a foolproof way to make sure you have a diverse, flavorful protein for at least a few days of lunches and dinners.

Salsa Curry Crock Pot Chicken

3 large frozen chicken breasts

1/3 to 1/2 Cup water

1 tablespoon dried garlic

1 tablespoon onion powder

1 tablespoon cumin

1/2 tablespoon madras curry powder

2 tablespoons crushed red pepper flakes

Sprinkle of salt and pepper

1 regular jar of salsa. I prefer the plain Trader Joe’s kind because it’s made of simple ingredients and is delicious and spicy, but any kind will do depending on your heat tolerance.

Instructions:

Place chicken breasts in slow cooker and add water. The water level helps keep the chicken moist, especially if you want to cook overnight. Dry chicken is no bueno. Next, sprinkle all spices over chicken breasts. Pour in your jar of salsa, taking care to cover the chicken completely if possible. Put the lid on, kick that baby to low, and check on it when your alarm goes off. Cook about 8 hours, or until chicken is tender and falling apart. Use to top salads, baked sweet potatoes, make spicy chicken salad, or eat alone! The possibilities are endless.

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