Simmering pot Salsa Verde Chicken will be chicken bosoms prepared in tomatillo salsa verde sauce, blended in with tomatoes and onions. Salsa Verde Chicken around here is otherwise called, "Dump and Go" chicken supper!
BTW, Hallo, lovelies! Grin BIG – it's Sunday Fundaaaay! Try not to EVEN consider hyper Monday… not yet. You can, yet not until 7 pm today around evening time, when you begin to recollect all the things you need to complete before Monday shows up.
These simple "dump and go" meals are extraordinary. Since, it truly takes 7-ish minutes to prepare supper and the rest is finished by our Crock Pot simmering pot.
Sidenote: IS that why it's known as a slow cooker? In view of the brand?? HA!
I'm simply joking! Obviously I realized that! It resembles that entire Kleenex by Kleenex thing.
- 6 boneless, skinless chicken breasts
- salt and fresh ground pepper, to taste
- 1 small yellow onion, diced
- 5 cloves garlic, minced
- 1 can (14.5-ounces) roasted diced tomatoes
- 2 cups salsa verde (I use Herdez Salsa Verde)
- 1/2 tablespoon (or to taste) ground cumin
- 1/2 tablespoon (or to taste) chili powder
- chopped parsley or cilantro, for garnish
- jalapeno rings, for garnish
Instructions
- Lightly spray the crock with cooking spray.
- Season chicken breasts with salt and pepper and place chicken in the crock pot.
- Arrange onions and garlic over chicken breasts.
- Add tomatoes, salsa verde, cumin, and chili powder; stir everything around to combine.
- Cover and cook for 3.5 to 4 hours on HIGH, or 5 to 6 hours on LOW.
- Remove cover and transfer chicken breasts to a cutting board; using two forks, shred the chicken.*
- Stir shredded chicken back into the crock pot.
- Taste for seasonings and adjust accordingly.
- Top with fresh parsley or cilantro and jalapeno rings.
- Serve in tacos, over salads, and/or rice.
Read more our recipe Keto Parmesan Pizza Crisps (2 Ingredients) #healthyrecipe #dinnerhealthy #ketorecipe #diet #salad
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