Slow Cooker Salsa Verde Chicken
Slow Cooker Salsa Verde Chicken
Makes 6 servings
Ingredients:
1 1/2 lbs boneless, skinless chicken breasts
1 (16 oz) jar green salsa
1 (14 oz) can chicken broth (I used reduced sodium)
1 medium onion, diced
1/2 teaspoon cumin
2 cloves garlic, minced
1 (4 oz) can diced green chilies
salt and pepper to taste
Directions:
Spray slow cooker with non-stick cooking spray. Place chicken breasts inside slow cooker. Dump the rest of the ingredients into the slow cooker and cook on low for 5-6 hours or high for 3 hours (if you use frozen chicken breasts, add an hour onto the cooking time). Shred the chicken using two forks and mix with remaining liquid in the slow cooker. Serve as filling for tacos, burritos, salad, nachos - anything goes! To make this a freezer meal, place all ingredients into a resealable gallon-sized freezer bag. Lay bag flat in the freezer. When ready to use, remove bag from the freezer and place in the fridge and let it thaw for 24 hours. Spray slow cooker with non-stick cooking spray. Dump the contents of the bag into the slow cooker and cook on low for 5-6 hours or high for 3 hours (if you use frozen chicken breasts, add an hour onto the cooking time). Shred the chicken using two forks and mix with remaining liquid in the slow cooker.
