Instructions

• Put 2 cups salsa in a small saucepan and simmer over medium-low heat, stirring occasionally, until enough liquid has evaporated that the salsa measures 1 cup. Remove from heat and stir in 2 tablespoons fresh-squeezed lime juice (or less, to taste).
• Trim any visible fat or undesirable bits from the chicken breasts. Cut each breast in half lengthwise so you have 8 thinner pieces. Season both sides of each piece with salt and freshly ground black pepper.
• Arrange the chicken pieces in a single layer in the slow cooker.
• Pour the reduced salsa and lime mixture evenly over the chicken.
• Cover and cook on HIGH for 60–90 minutes, until the chicken is cooked through (internal temperature 165°F/74°C). Avoid cooking much longer than needed to prevent the chicken from falling apart.
• When the chicken is cooked, preheat your broiler. Using a slotted turner, transfer the chicken pieces to a single layer in a broiler-safe dish, leaving excess watery liquid in the slow cooker. Use a slotted spoon to scoop the chunkier salsa bits from the slow cooker and spoon them over the chicken so the pieces are well covered.
• Sprinkle 1 cup grated Mozzarella evenly over the chicken. Place the dish under the broiler and broil until the cheese is melted and beginning to lightly brown, watching carefully (about 3–5 minutes, depending on your broiler).
• Serve the chicken hot. Store leftovers in the refrigerator for 1–2 days. To reheat, cover and warm in a toaster oven or oven; if using a microwave, reheat on lower power to help prevent the chicken from drying out.