First, of course, apologies for the unintended hiatus. The good news is that I’ve spent the last several weeks wrapping up some heavy work travel (not to be repeated for quite a while), as well as enjoying the Midwest’s many leisure-time delights.
- 1 1/2 lb boneless, skinless chicken breasts
- 1 jar of your all-time favorite salsa (our favorites are all by Frontera — we really dig the guajillo and the double-roasted tomato)
- Black pepper to taste
- A crockpot
- Seriously, that’s it.