Slow cooker salsa chicken

I love doing anything with the slow cooker because it's like magic.  You throw stuff in your cauldron pot and in a matter of hours (hopefully) have something really tasty.  Being all things salsa obsessed, I was intrigued when I read a post from someone who threw chicken and salsa in a crock pot and used that as a base for a meal.  Sign me up!

So, into the slow cooker went: 3 chicken breasts (halved), one jar of salsa (organic), and a whole bunch of spices, whatever smelled like it would go well with the salsa flavor (approximately: 1 tsp cumin, 1/2 tsp black pepper, 1/4 tsp chipotle chili pepper, 1/4 regular chili pepper ... um... maybe one other spice).  I cooked it on high for four hours and then low for two.  Next time I'd probably just put it on low for the whole time because the chicken came out a little dryer than I'd like.

When that was almost ready, I set out a table of fixings: flour tortillas, white rice, lettuce, tomato, corn, and cheddar/jack cheese.  The chicken was super easy to shred and worked really well that way.  I think it would also work really well in tortillas or a casserole in that shredded form (I had never shredded chicken before - I know, I know).  Sometimes I'll also serve black beans, but wasn't in the mood this time, and I forgot the sour cream because I hate the stuff and never think to get any at the store.  I put salsa on my tacos/burritos. It was so tasty that there are no pictures, alas.  We all just ate up and I had the leftovers for lunch today (BEST part of Mexican dinner: anticipating the leftovers the next day).  I have to go grocery shopping this evening and will most definitely be picking up supplies to make this all over again, maybe even tomorrow.  Yum, yum, gimme some... more.