(From my good friend, Brooke Romriell)
4 large chicken breasts
1/2 c. salsa
1 Tbs cumin
1/2 c. brown sugar
1 4 oz can diced green chilies
6 oz. sprite
Combine all in crockpot. Cook on low 5-6 hours. Shred chicken about 1 hour before serving and keep cooking on low one more hour. (Can thicken juices with cornstarch and water if desired. I never have)
Serve on a tortilla or as a salad with:
tomatoes
avocados
black beans
cheese
salsa
sour cream
lettuce
OR use in place of the Cafe Rio pork for the salad. SO YUMMY!!!
