Crock Pot Chipotle Lime Chicken

Boneless, skinless chicken breast - 40 oz.
1-3 Jalapeno peppers diced
1 large onion diced
3/4 C diced celery
3/4 C grated carrots
1 C Plain Greek Yogurt, non-fat
2 C Organic Chunky Medium Salsa - can use mild or hot
7 oz can Chipotle Peppers in Adobe Sauce
2 cup Canned Organic Diced Tomatoes
3 fresh Limes -juiced
1 tsp Frank's Original Hot sauce, more or less to taste

Spice Mix
2 tsp Crushed Red Pepper Flakes

2 tbsp Chili powder
2 tsp Ground Cumin
2 tsp Garlic powder
2 tbsp Hungarian paprika (regular or smoked will do as well)
2 tsp Onion powder

The recipe makes lots of sauce. Save some to use with leftovers. When using with tacos or other tortilla dishes put the chicken over a colander and drain off some of the sauce into a bowl so it the tacos are not soupy. Use that sauce to put over enchiladas or other dishes you'll make with the leftover chicken.

If the sauce turns out too hot you can add more lime juice, additional yogurt or both to moderate the heat. Flavor is still the same just less hot.

Mix all dry spices together and set aside.
In the crock pot mix all other ingredients together except chicken.
Add apx. 2/3 of the spice mixture to the wet ingredients and mix well.
Rub remaining spice mixture on the chicken and place in the bottom of the crock pot. Pour the wet mixture over the chicken and cook on low for 6-8 hours.
Chicken is done when internal temperature is at 165 degrees and the chicken can be easily shredded.
Shred the chicken and mix thoroughly with the sauce.
Remove to a bowl or pan and keep warm.

I served this over rice (not in nutrition calculations) but I have also used it in tacos, burritos, enchiladas, and chicken salad. Lots of possibilities.

Serving Size: Makes 10 1 cup servings