1/2cupcheese, I used Parmesan, but you can also use Jack
Salt and pepper
Prepare the crock pot with cooking spray.
Cook the rice either on the stove or in a rice cooker. (If rice cooker, use these proportions: 1 cup of rice to 1.5 cups of liquid–broth or water). Salt and pepper; optional to add cheese and cilantro. Fluff with a fork when done cooking and set aside.
Cut chicken breasts in half, lying on the bottom of the crock pot. Salt and pepper the meat.
Cover the chicken with salsa. Place the lid on the crock pot and cook on HI for 3-4 hours.
Shred the chicken with a fork right in the crock pot. The juices will absorb into the meat.
Serve on brown rice, use for any Mexican dish (such as burritos, enchiladas, tostadas, tacos, or freezer burritos). Optional to freeze (up to 3 months) in Ziploc bags.
*You can really use just about any cut of chicken for this recipe. For easy shredding though (so that you don’t have to mess with bones), I recommend boneless chicken breasts or thighs. Also, you can use 12-15 oz. of salsa, it doesn’t have to be exact.