Slow Cooker Cilantro Lime Chicken

Before I dive into the ingredients and how-to, let me just say that this meal was so delicious that after a couple of bites my husband said, without prompting: "This may be the best taco I ever ate."

Then, my parents unexpectedly stopped by and I fed them. And my dad, without knowing what my husband said, told me: "This maybe be the best taco I ever ate."

Yep, the exact same comment. Without prompting or collusion. What are the chances?! It's like a certified double-blind study. These really might be the tastiest tacos ever.

 Ingredients:

• 1.25 lb boneless, skinless chicken breast (completely thawed)
• 20 oz salsa - I used Pace Picante (Medium)
• Juice from 1 lime
• Fresh, chopped cilantro - about 1/2 cup
• 1.25-oz package taco seasoning
• 2 TBS chopped jalapeno peppers (I used the kind in a jar, but fresh would be good too)

Directions:  
Throw all the ingredients in a crockpot and cook it for at least 6 hours on low. I set mine to cook on low for 8 hours, and since I was at work, it sat on warm for probably another 4.5 hours, which didn't hurt it at all. In fact, it made the chicken extra tender.

It made 5 servings (10 tacos).

Each person got two small/medium soft flour taco shells filled with some of the chicken mixture (smashed up with a fork to shred it a bit), shredded 75% reduced fat Cabot cheddar cheese, fresh cilantro, light sour cream, and lettuce.

For two tacos and all those fillings, it was 9 P+. You could reduce the point count a great deal by making a taco salad out of it or using small corn tortillas. However you serve it, if you like Mexican food, you'll like this chicken. I promise.