Slow Cooker Chicken Salsa Verde

Although I have been unable to post anything for awhile, it doesn’t mean I have quit cooking.  In fact, due to my circumstances, my slow cooker is, if possible, even more important to me than it was before.  And, seriously, I didn’t think I could love an inanimate object that much.  lol

This recipe has proven to be a lifesaver.  I have worked on it and tweaked it until I think I have it exactly the way we like it.  It can be used as a filling for soft-shell tacos, enchiladas, empanadas, and even in a salad.  If you use it as a filling for  tacos, you may want to serve with a topping of guacamole, sour cream, salsa verde, chopped onions, and chopped cilantro.

Slow Cooker Chicken Salsa Verde
 
Ingredients
  • 4 boneless skinless chicken breasts
  • 1 C chicken stock
  • 2 C salsa verde (I use the Wal-Mart brand)
  • 1 tsp cumin
  • 1 tsp salt
  • 1 tsp white pepper
  • ¼ C minced onion
  • ¼ C chopped cilantro
Instructions
  1. Place chicken breasts in slow cooker.
  2. Pour salsa and chicken stock over chicken.
  3. Sprinkle cumin, salt, and pepper over mixture.
  4. Cook on LOW for 8 hours.
  5. At 7 hours, shred chicken with wooden spoon.
  6. Stir in onion and cilantro.
  7. Continue to cook remaining hour.

 

Music to Cook By . . .