Slow Cooker Mexican Chicken Soup
- 1 lb chicken breasts
- 15 oz chunky salsa store-bought or homemade
- 15 oz chicken broth no added sugar or oil
- 8 oz cottage cheese
- Place chicken breasts at the bottom of a 6-qt slow cooker.
- Add remaining ingredients.
- Cook on high for 3-4 hours or low for 6-8 hours.
- Remove chicken breasts and shred with a fork. Return to slow cooker and stir to combine.