Crock Pot Adobo Chicken with Salsa

2 Chicken breast fillet frozen or thawed
1 Can of Reduced sodium chicken broth
1 Cup of water
1 bay leaf
2 Chicken Bullion
1 Can Fire roasted tomatoes (small can)
1. Fresh jalapeno chopped
1. Medium onion chopped
1. bunch of cilantro chopped (1/2 reserved)
2 chipotle peppers in adobo sauce
3 tablespoon of adobo sauce
1 tablespoon ground cumin
Juice from 1 lemon (1/2 reserved)
2 garlic cloves
1.5 table spoon flour

In crock pot put whole can of chicken broth, water and chicken. Add 1 chicken bullion and 1 bay leaf and allow to cook for about 3 hours on high or until chicken is tender enough to pull apart.
In the mean time add the diced tomatoes to a bowl and add 1 cup of chopped onion, about 6 teaspoon of chopped cilantro, chopped jalapeno, 1/2 of the lemon juice and then set a side.
Once the chicken is tender take chicken out and let cool until you can shred it and then place in a bowl , then remove the remainder of the cooking liquid saving 1.5 cups. In a blender add the cooking liquid and the rest of the ingredients except the flour and blend. Once blended place in a saucepan then mix the flour with 1/4 cup of water and add to the sauce, let it simmer for a few minutes until it gets the consistency of a sauce. Once you reach that consistency place the chicken back in the pot and add the sauce plus 1/2 of the salsa and let it cook on for 1 hour then it is ready to reserve with the remainder or the salsa.
You can serve in burritos with a whole wheat tortilla or add to salad to make a taco salad, it is up to you how you serve it.

Serving Size: Makes 4 (1 cup servings)

Number of Servings: 5

Recipe submitted by SparkPeople user GREYNOSO.