4-6 boneless/skinless chicken breasts
1 (16 oz.) jar mild red salsa (I use Herdez)
garlic powder, to taste
pepper, to taste

Combine all ingredients in slow cooker. Cook on low for 6 to 8 hours. Shred ingredients in Crock-Pot and serve.

Great for tacos, enchiladas, nachos, etc. Extremely juicy and flavorful!

Serves 4 to 6.

Submitted by: Autumn