- 4 skinless boneless chicken breasts
- 1 clove garlic, minced
- 2 Tbsp. butter
- 2 cans chicken broth (14 1/2 oz)
- 2 cans stewed tomatoes (14 1/2 oz)
- 1 C medium salsa
- 1 Tbsp. ground cumin
Combine garlic and butter-heat until butter melts
Add remaining ingredients to crock pot
Cook: High 4-6 hours, Low 8-10 hours
Serve in bowls with Monterey Jack, Sour Cream, and Guacamole on the side