September 20, 2012 by hoosieroutwest
So remember how I canned Salsa Verde last month? Well I have found a super easy and delicious way to use it. In fact, we’ve been having it so much recently I had to can another batch of salsa to last us through the winter.
It’s as easy as mixing everything in a bowl and throwing it in the slow cooker. Do it in the morning and dinner will be ready when you come home from work.
Dinner is served! Enjoy!
Slow Cooker Salsa Verde Chicken
Prep time: 10 minutes
Cook time: 3-8 hours (depending on slow cooker setting)
Makes 6 servings
6 boneless skinless chicken breasts (about 4 oz each)
1 medium onion, chopped
2 cloves of garlic, minced
1 teaspoon cumin
1 teaspoon oregano
1 teaspoon pepper
1 tablespoon lime juice
1 pint salsa verde
Place chicken in slow cooker – can be either frozen or fresh. Mix onion, garlic, cumin, oregano, pepper, lime juice and salsa and pour over chicken.
Cook on low for 6-8 hours or high for 3-4 hours. Remove chicken and shred. Serve over quinoa or brown rice.