Fiesta Chicken
by Tera Nordgren

This crock pot chicken has changed my life. A friend brought it to a Relief Society pot luck and I couldn't stop eating it. THE BEST PART is, it's just as yummy the second, third, fourth, and fiftieth time you make it as the first. Don't be deceived by how simple it looks.

4 chicken breasts, frozen

3 cups chicken broth

½ med yellow onion, chopped

1 tsp minced garlic

1 cup salsa (something like the Pace  brand)

Salt to taste

1 TBS cornstarch

1 TBS water

Place chicken in a Crock Pot, then add broth, onion, garlic, and salsa. I cook it on high for 6-8 hours. After it is cooked, remove about 2 cups or so of the excess broth and save for taco soup another day. Salt the chicken to taste. At least 15 minutes before serving, mix the cornstarch with water and add to the chicken to thicken the sauce. Keep Crock Pot on high until the cornstarch thickens. This goes great anywhere you might normally use taco meat.