I was in charge of a huge party for a church function this weekend, and I wanted to do something that was easy and still healthy. I feel like people always default with pizza or frozen lasagnas when there is a group of people to feed. (Not that I fault people for that…I get it. Feeding a crowd can be HARD)
However, you’d better believe that if I have a say over it, that is not what we’re having. There are actually a LOT of different ways to feed a crowd that are healthy, that don’t require tons of work or an extremely expensive grocery list. We decided to do build your own fresh Mex salads. This way, it’s easy to prep, easy to serve, & everyone is happy because they get to customize their meal to their taste buds. Win. Win. Win.
I used one of my favorite crock pot recipes to make the chicken, and it turned out really great. You can also EASILY make this recipe in the instant pot if you are in to that sort of thing. 
I had some of the leftovers for lunch today. This recipe is seriously SO easy, super tasty, and it is healthy too!
Crock Pot Salsa Brown Sugar Chicken
Combine 4-6 chicken breasts in a crock pot with 1-2 cups of salsa and 1 cup of brown sugar. If you are making it in the instant pot, I’d add a bit more salsa, so you have the necessary liquid.
You can also decrease the sugar to 1/2 or 1/4 cup if you are watching your sugar intake.
In the crock pot: Cook on low for 6-8 hours or on high for 3-4. You want to cook it until it falls apart.
In the instant pot: Cook on high pressure for 18 mins. (If cooking the chicken from frozen, increase cook time to 24 mins.)
When finished, shred the chicken with a fork or hand mixer. You can serve it on top of lettuce as a salad, in tacos, burrito style, or even just by itself. It’s also delicious with my cilantro lime cauliflower rice.
Super simple. Super delicious.