Slow Cooker Cilantro Lime Chicken Tacos

• 1 (16 ounce) jar salsa
• 1 (1.25 ounce) package dry chicken taco seasoning mix (McCormick)
• 1 lime, juiced

• 3 tablespoons chopped fresh cilantro
• 3 pounds skinless, boneless chicken breast halves
• Place the salsa, taco seasoning, lime juice, and cilantro into a slow cooker, and stir to combine. Add the chicken breasts, and stir to coat with the salsa mixture. Cover the cooker, set to High, and cook until the chicken is very tender, about 4 hours. If desired, set cooker to Low and cook 6 to 8 hours. Shred chicken with 2 forks to serve.

Zucchini Noodles with Cilantro Lime Chicken

Serves 4
Prep Time: 25 minutes/Total time: 25 minutes

Ingredients
3 medium zucchini (about 1 1/2 pounds)  (I used 7 small ones)
4 tablespoons olive oil, divided
1 pound boneless, skinless chicken breasts, cut into 1" pieces
1/2 teaspoon cumin (I used 1 tsp. cumin)
1 teaspoon sea salt, divided
1/4 teaspoon ground black pepper
1 cup cherry tomatoes (I diced up 5 roma tomatoes)
2 teaspoons seeded, minced jalapeno  (I just use one large jalapeno chopped fine/no seeds)
juice of 1 medium or 1/2 large lime
3/4 cup cilantro, chopped

Directions:
Using a spiralizer or mandolin, make zucchini noodles and set them aside.  (You can also slice the zucchini thinly if you don't have the gadgets for making zucchini noodles)

Heat a large skillet over medium-high heat.  Add 2 tablespoons of the olive oil and the chicken.  Cook until golden brown, stirring occasionally.  Add the cumin, 1/2 teaspoon of the salt, and the ground black pepper, Cook and stir 1 more minute.  Transfer to a bowl and set aside.

Return the skillet to the stove on medium-high heat.  Add the remaining 2 tablespoons oil, zucchini noodles, tomatoes, jalapenos and cilantro and lime juice.  Saute for 1 minute.  Remove from the heat and add the cooked chicken.  Stir gently and serve hot.