Slow-Cooker Salsa Chicken

This is a delicious new way to spice up your chicken breasts.  I found this recipe a few years ago in Southern Living.  It has definitely become a regular in our house. 

2 lbs boneless, skinless chicken breasts or thighs

1 tsp kosher salt

1/2 tsp black pepper

2 (16 oz) containers refrigerated medium salsa

1/4 cup chopped fresh oregano

8 cups hot cooked yellow rice 

Chopped fresh cilantro and lime wedges for serving

Place chicken in a 6-quart slow cooker; sprinkle evenly with salt and pepper.  Add salsa and oregano.

Cover and cook on high for 2 hours or low for 4 hours, until chicken is cooked through.  Turn off slow cooker.  Transfer chicken to a large heatproof bowl; let cool 10 minutes.

Shred meat into bite-size pieces.  Add liquid in slow cooker to chicken; toss to coat.

Serve over hot rice; garnish with cilantro and serve with lime wedges.