Well now, let me share with you a little gem of a dish that's as easy as pie, yet satisfying as Sunday dinner at grandma's: Slow Cooker Low Carb Salsa Chicken. This dish, my dears, is born out of necessity, being just the kind of straightforward fare that could be whipped up in the slower pace of farm life. It’s rooted in the kind of Midwest gumption that values simplicity and substance. Farm folks had to adapt their recipes to long working days and often scarce provisions, hence the 'throw it together and let it cook' philosophy.

This salsa chicken is just the ticket for those busy days or when the garden's not quite ready to give up her bounty. It's low-carb, high in flavor, and requires nothing but a few pantry staples. It's the kind of dish that's come in handy for families watching their health or who maybe just got a little too chummy with their holiday sweets if you catch my drift.

This comforting creation pairs nicely with a crisp green salad fresh from the garden, or some steamed or roasted veggies. And if you're not watching your carbs too closely, you can scoop this saucy bird onto a warm flour tortilla or over a bed of fluffy rice. Now, should you be in the mood for a little more heartiness, pile it high on a plate of cauliflower rice—a nod to tradition with a wink to modern health.

3-Ingredient Slow Cooker Low Carb Salsa Chicken
Servings: 4-6 hearty servings

- 4 boneless, skinless chicken breasts (about 2 pounds)
- 2 cups of your favorite salsa, now, the chunkier the better, give it some character
- 1 packet of low-sodium taco seasoning, or better yet, a good palmful of your own mix of cumin, chili powder, and garlic powder

1. First, lay your chicken breasts down in the slow cooker like they're getting ready for their long winter's nap.

2. Next, sprinkle your taco seasoning evenly over the chicken, like the first delicate snow in December.

3. Then, pour your salsa over the top of it all, make sure every inch is covered like a cozy quilt.

4. Put the lid on your slow cooker and set her to low for about 6 hours or high for about 3 hours. You'll know it's done when that chicken is tender enough to fall apart if you so much as glance at it sternly.

5. Once cooked, take two forks and shred the chicken right in the pot, mixing it well with the salsa to get all those flavors together.

Now, dear hearts, this recipe is forgiving as an old hound dog. Feel free to toss in a can of drained and rinsed black beans or corn during the last hour of cooking for some extra oomph. Maybe you've got a hot pepper from the garden yearning to be used—go ahead and dice that up and throw it in with the salsa.

And a little secret from my kitchen to yours: if you happen upon some fresh cilantro or have a lime lying about, a little zest and a handful of chopped leaves stirred in just before serving will brighten this dish up like springtime after a long winter.

There you have it, one of the simplest, hearty dishes that’s like a warm embrace on a plate. Enjoy, my friends, for this is home-cooking with heart, no fuss needed.

Copyright 2016 Cooktop Cove