Slow Cooker Salsa Chicken with Lime and Melted Mozzarella

Ingredients

• 2 cups mild or medium salsa, simmered to reduce to 1 cup
• 4 boneless, skinless chicken breasts, trimmed and cut in half lengthwise
• Salt and fresh ground black pepper, for seasoning chicken
• 2 T fresh-squeezed lime juice
• 1 cup grated Mozzarella

Directions

1. Pour 2 cups of salsa into a small saucepan, set it over medium-low heat, and let it simmer until the extra liquid cooks off and you have 1 cup left. Medium-heat salsa will taste hotter once it reduces, so for kids, mild salsa is the safer bet, with hot sauce offered at the table for anyone who wants more kick.
2. Cut away any visible fat or unwanted bits from the chicken breasts, then slice each breast in half lengthwise. Coat the slow cooker with non-stick spray, lay the chicken pieces inside in a single layer, and season them with salt and fresh ground black pepper.
3. Once the salsa is down to 1 cup, mix in the lime juice and pour it over the chicken. Cook on high for 60-90 minutes, just until the chicken is cooked through. Slow cookers vary, so yours may need slightly more or less time, but avoid overcooking or the chicken will begin to fall apart into shreds.
4. When the chicken is done, heat the broiler and coat a small glass casserole dish with non-stick spray. With a slotted turner, move the chicken pieces to the casserole dish, keeping any salsa that sticks to them, and arrange them in one layer.
5. Use a slotted spoon to lift the thicker salsa from the slow cooker and spoon it over the chicken. Add enough chunky salsa to cover the chicken well, leaving the thinner liquid behind in the slow cooker.
6. Scatter 1 cup grated Mozzarella over the top, then place the dish under the broiler until the cheese melts and begins to brown lightly. This is usually about 5 minutes, but stay close and watch it carefully.
7. Serve hot, with a little low-fat sour cream at the table if you like. Leftovers will keep for a day or two in the fridge. For the best reheating, place the chicken in a small glass dish, cover it with foil, and warm it in a toaster oven. If the microwave is the only option, use lower heat so the chicken stays from drying out.