Slow Cooker Saviors

We are squarely in the middle of September and our calendars are getting more full by the day. Along with school, we are running around to various appointments multiple times a week. It is definitely a good time to pull out the slow cooker and work that baby.

We love Salsa Verde, and I have seen recipes for Salsa Verde chicken in the slow cooker, so I thought we would give that a shot this week. There are a lot of variations, but I chose to try a super simple recipe from www.sugarylogic.com. The recipe only uses 5 ingredients and requires minimal prep. It is a great option for busy weeknights.

Chicken is obviously the first ingredient. The recipe calls for 1 1/2 pounds of chicken breasts. I was down to my last pack of frozen chicken breasts, so I may have been a touch short, but I had 2 very large breasts. After they were thawed, I cut them in half.

Honestly, the only prep you need is to dice up a small sweet onion. Place that in the bottom of your slow cooker, spread evenly. Place your chicken on top of the onions.

Sprinkle some ground cumin, oregano, and salt and pepper across the top of the chicken. Depending on how much additional flavor you want on your chicken, feel free to add more than the recipe suggests. Then you pour a 12-16 oz. jar of salsa verde over the whole lot. That’s it. Seriously simple.

Set the slow cooker to 3 hours on high, or 6 on low. Your kitchen will fill with an amazing aroma as it cooks. Once the timer goes off, remove the chicken from the cooker and place on a plate. Use 2 forks to shred the meat, then place it back in the slow cooker and stir it all together.

Serve the chicken in tortillas or on rice. It is very flavorful on it’s own, but you can top it with some hot sauce, sour cream and cheese or any of your favorite Mexican toppers. It would also make nachos.

I used Roasted Salsa Verde from Aldi, but you can use any brand you like. The brand you choose will affect the flavor of the chicken, but you really can’t go wrong. I chose to set my slow cooker to low for 6 hours and the chicken came out perfectly moist and tender.

This is one of those meals you can call ugly but good. It doesn’t look very appealing but it is delicious. I will be making it again. We had it on rice this time around, but I can see using the chicken for many applications. Next time, I may throw in another chicken breast so we can have more leftovers.

If you have another Salsa Verde recipe, I would love to try it. If you would like to try this recipe, you can find it here.