Cinco de Mayo dinner

I know, this is like 2 weeks later. But I was actually quite proud of the fact that I managed to get this on the table on a weeknight. The secret weapon? The slow cooker! Before I left for work that morning, I placed 4 chicken quarters (skin removed) in the slow cooker with 3/4 of a jar of roasted tomato salsa, 1 tsp chili powder, 1 tsp cumin, and 1/2 tsp oregano. Set the cooker on slow for 6 hours and that's it! I love the great smell that greets you when you get home. I served the chicken on top of Spanish multigrain pilaf (have you tried the Kashi pilaf with those 7 grains and sesame?), cooked with a little tomato paste, chicken broth and a can of black beans. I didn't have time for fresh gacamole, so packaged one will have to do (it was ok eating with the rest of the stuff, but too acidic to eat by itself). I originally envision making taco or burrito with the meat and grains, but at last minute I decided to toast a piece of tortilla until crispy to eat as chips.