Slow Cooker Salsa Chicken with Lime and Melted Mozzarella

Directions

Put 2 cups of salsa into a small saucepan and simmer over medium-low heat until enough liquid has evaporated that the salsa has reduced to 1 cup. Trim all visible fat and undesirable parts from the chicken breasts and cut each one in half lengthwise. Put the chicken in a single layer in a slow cooker that you’ve sprayed with non-stick spray. Season with salt and fresh ground black pepper. When the salsa has reduced to 1 cup, stir in the lime juice and pour the mixture over the chicken. Cook on high for 60-90 minutes, or until the chicken is cooked through. When the chicken is cooked through, preheat the broiler and spray a small glass casserole dish with non-stick spray. Use a slotted turner to lift out chicken pieces with whatever salsa clings to the chicken and arrange in a single layer in the casserole dish. Then use a slotted spoon to scoop out the chunkier parts of the salsa and spoon it over the chicken. Sprinkle 1 cup grated Mozzarella over the chicken and put the dish under the broiler until the cheese is melted and starting to lightly brown. Serve hot, with a little low-fat sour cream to add at the table if desired. This will keep for a day or two in the fridge. For best results when reheating, put it in a small glass dish covered with foil and reheat in a toaster oven. .