January 25, 2016

Salsa Verde Chicken

You know where your mind is when you type slow cookie instead of slow cooker. I found this recipe from Cookies and Cups, and I made it within a couple weeks, which is pretty fast for me to get to a recipe that doesn't involve chocolate. It also used up that last jar of tomatillo salsa that was sitting on my shelf.

This recipe is super simple and perfect for a weeknight. You end up with a plethora of chicken that can be used in tacos, burritos rice bowls, casseroles or an amazing chicken chili.

Salsa Verde Chicken
2 - 2 1/2 lbs. boneless chicken breasts
1 tsp. cumin
1 tsp. smoked paprika
1 tsp. salt
16 oz. salsa verde

Place all ingredients in a slow cooker. Cook on low heat for 6-7 hours or on high heat for 4 hours. Shred with two forks, and serve or use in recipes. Makes roughly 4-5 cups of chicken.

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