IV. Boneless Chicken Breast Recipes – Slow Cooker Salsa Verde Chicken
This is a Mexican food and truly a simple recipe. If you could throw a few things in a dish and forget them for several hours, then you are qualified to make this dish. It even just takes a total of 10 minutes tops to put things together and about 3 hours of cooking. This versatile chicken recipe is good no matter how you serve it and makes such great leftovers throughout the week. You could try it over rice, beans, in a taco, or whatever you could think of.
1. Ingredients
- Boneless, organic chicken breasts: 3-4
- Organic, all-natural salsa verde: 1 jar (16 oz)
- Organic green chilies: 2 cans (4 oz)
- Yellow onion, chopped: ½
- Minced garlic: 2 tablespoons
- Low sodium vegetable broth: ½ cup
- Seeded and chopped jalapeno: ½
- Ground cumin
- Oregano
- Garlic powder
- Himalayan pink salt
- Fresh cilantro, chopped: ¼ cup
2. Instructions
- Initially, you place the green chilies, onion, garlic, jalapeno, and cilantro in the bottom of the slow cooker
- Sthen, season the chicken breasts on both sides with a little bit of oregano, cumin, garlic powder, and Himalayan pink salt, then place on the top of the mixture of chili and onion
- Pour in vegetable broth around chicken breasts’ sides and complete off by topping chicken with the whole jar of salsa verde.
- Cover the slow cooker with lid and cook on HIGH for approximately 3 hours, till the chicken can be easily shredded apart with the fork
- Get the finished chicken from the crock pot before placing it into the large bow. Scoop out about 2/3 cup of liquid and then discard
- Now, shred chicken using 2 forks
- When chicken is shredded, you place the chicken back into the crock pot with the remaining salsa and modify seasonings to taste if necessary [Read: easy glazed meatloaf recipe]
