Ingredients:

1-1/2 lbs lean skinless chicken thigh filets (Perdue Fit and Easy)

1 cup chunks salsa

salt to taste

1/4 tsp garlic powder

3/4 tsp ground cumin

salt, to taste

Directions:

1. Season the chicken with salt, then place in the crock pot and top with salsa, garlic powder and 1/2 tsp cumin.

2. Cover and cook low for 4 hours. When cooked, remove the chicken and set on a large plate; shred with two forks. Pour the liquid into a bowl and reserve, then place the shredded chicken back into the crock pot, adjust salt to taste and add remaining 1/4 tsp cumin.

3. Pour 3/4 cup of the reserved liquid back into the crock pot and cover until ready to serve.

4. Makes about 2 3/4 cups chicken.

Bon Appetit!